Vegan Rice Casserole (gluten free)
This vegan rice casserole is made with any type of rice, sun-dried tomatoes, spinach, and a creamy red pepper sauce. It’s easy to make and can be assembled and baked in just 30 minutes. Plus, it’s made with whole food ingredients, so it’s a healthy and satisfying option for the whole family. This recipe is gluten free, dairy free, nut free and vegan.
Ingredients
Ingredients for the casserole:
- 3 cups frozen rice
- 1 cup sundried tomatoes drained and chopped
- 2 cups fresh spinach chopped
Ingredients for the sauce:
- 2 red bell peppers sliced into 4 quarters
- 1 sweet onion sliced into 4 quarters
- 1/4 cup oat milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- On a lined baking sheet, add the sliced bell peppers and onion. Roast until the edges are charred. About 30 minutes depending on the side of the slices.
- To make the sauce, combine the roasted red peppers, roasted onion, oat milk, salt, pepper, and garlic powder in a blender or food processor and blend until smooth.
- In a 9×9 pan, combine the frozen rice, sundried tomatoes, spinach, and sauce.
- Cover and bake for 30 minutes, or until heated through.
- Serve hot.
Tried this recipe?Let me know how it was!