Vegan Sausage and Rice Casserole
Packed with plant-based goodness, this Vegan Sausage and Rice Casserole is the ultimate comfort food for a wholesome dinner. Featuring smoky vegan sausage, hearty brown rice, and vibrant vegetables like zucchini, red bell pepper, and onion, this one-dish wonder combines rich, savory flavors with satisfying textures. Spiced with garlic, thyme, smoked paprika, and oregano, and finished with a boost of umami from nutritional yeast, this dish is both nutritious and indulgent. The casserole is baked to perfection with a slight golden crust, making it an ideal meal for weeknight dinners or meal prep. Quick prep, oven-baked convenience, and 100% vegan ingredients ensure this recipe is a crowd-pleaser that’s as easy as it is flavorful. Garnish with fresh parsley for a pop of color and enjoy a cozy, plant-based meal that's high in protein and loaded with wholesome ingredients. Keywords: vegan sausage casserole, rice casserole recipe, easy vegan dinner, baked vegan dish, plant-based casserole.
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Recipe Information
Ingredients
- 400 g vegan sausage
- 1 cup brown rice
- 2 cups vegetable broth
- 1 medium, chopped onion
- 1 medium, chopped red bell pepper
- 1 medium, sliced zucchini
- 3 cloves, minced garlic
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and red bell pepper. Sauté for 5 minutes until the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute.
Slice or crumble the vegan sausage and add to the skillet. Cook for 5 minutes, stirring occasionally, until lightly browned.
Add the zucchini slices, tomato paste, dried thyme, oregano, smoked paprika, salt, and black pepper to the skillet. Stir well to combine and cook for another 2 minutes.
Rinse the brown rice under cold water, then add it to the skillet along with the vegetable broth. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Simmer for 20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
Remove the skillet from heat and stir in the nutritional yeast.
Transfer the mixture into a greased casserole dish and cover with foil.
Bake in your preheated oven for 15 minutes.
Remove the foil and bake for an additional 5 minutes to lightly brown the top.
Garnish with chopped fresh parsley before serving.
Let the casserole rest for a few minutes before serving to allow flavors to meld.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 33.1 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3523 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
