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Quick and Easy vegan casserole recipe

a pan full of fluffy rice casserole - vegan Mediterranean broccoli chickpea rice casserole recipe
The best quick and easy rice casserole - vegan Mediterranean casserole recipes at its best! Imagine a warm, inviting vegan broccoli rice casserole dish that wraps you in a comforting embrace with every spoonful. That's the magic of a delicious vegan rice casserole for the whole family. This delicious easy Mediterranean bake casserole is a great recipe for busy weeknights. The cheesy rice is pretty hands-off. Just dump the ingredients, extra broccoli, and chickpeas into a large casserole dish, bake until golden brown and serve as a main dish or with your preferred side. With minimal effort you will have a great addition to the dinner table!
Simone - Muncyesta
Prep Time 10 minutes
Cook Time 30 minutes
Serving Size 4 people

Ingredients

Mediterranean rice casserole vegan Ingredients:

  • 1 cup (200g) long-grain white rice or rice of your choice (can be leftover rice)
  • 2 cups (480ml) vegetable broth
  • 1 can (15oz/400g) chickpeas drained and rinsed
  • 2 cups (200g) broccoli florets
  • 1 red bell pepper diced
  • 1 small red onion finely chopped
  • 2-3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) tomato sauce
  • 1 cup (240ml) coconut milk (or any non-dairy milk of your choice)
  • 1 cup (100g) vegan shredded cheese (optional, for topping)
  • Fresh parsley for garnish

Instructions

How to make quick and easy vegan casserole Instructions:

  • Preheat your oven to 375°F (190°C).
  • In a large ovenproof skillet or casserole dish, sauté the chopped red onion and minced garlic over medium heat until they become fragrant and translucent, about 3-5 minutes.
  • Add the rice to the skillet and stir for another 2-3 minutes to lightly toast the rice.
  • Pour in the vegetable broth, and add the dried oregano, dried basil, paprika, salt, and black pepper. Stir well to combine.
  • Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 10-12 minutes, or until the rice is partially cooked.
  • Stir in the chickpeas, broccoli florets, and diced red bell pepper.
  • In a separate bowl, mix the tomato sauce and coconut milk until well combined. Pour this mixture over the rice and vegetable mixture in the skillet. Stir everything together.
  • Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes or until the rice is tender, and the liquid is absorbed.
  • If desired, in the last few minutes of baking, sprinkle the vegan shredded cheese over the top of the casserole and return it to the oven until the cheese melts and turns slightly golden.
  • Remove from the oven, garnish with fresh parsley, and let it cool for a few minutes before serving.
  • This Vegan Chickpea and Broccoli Rice Casserole is a hearty and comforting meal with Mediterranean flavors that's sure to satisfy your taste buds. Enjoy!

How to bake rice casserole in Toaster Oven:

  • Follow the recipe instructions up to step 8 (before baking in the oven).
  • Preheat your toaster oven to 375°F (190°C).
  • Transfer the casserole mixture from your skillet or casserole dish into an ovenproof dish suitable for your toaster oven. Cover it with a lid or aluminum foil.
  • Place the covered dish in the preheated toaster oven and bake for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
  • If using vegan shredded cheese, sprinkle it on top during the last few minutes of baking and let it melt.
  • Remove from the toaster oven, garnish with fresh parsley, and let it cool slightly before serving.

Air fryer vegan rice casserole recipe - Air Fryer:

  • Follow the recipe instructions up to step 8 (before baking in the oven).
  • Transfer the casserole mixture to an ovenproof dish suitable for your air fryer. Make sure it fits comfortably in the air fryer basket.
  • Preheat the air fryer to 375°F (190°C).
  • Place the dish with the casserole into the air fryer basket.
  • Air fry for 25-30 minutes or until the rice is tender and the liquid is absorbed. You may want to check and stir the casserole halfway through to ensure even cooking.
  • If using vegan shredded cheese, sprinkle it on top during the last few minutes of air frying and let it melt.
  • Remove from the air fryer, garnish with fresh parsley, and let it cool for a few minutes before serving.

Slow cooker rice casserole - Crockpot (Slow Cooker):

  • Follow the recipe instructions up to step 7 (when you combine all ingredients in the skillet).
  • Transfer the mixture to your slow cooker.
  • Cook on the low setting for 2-3 hours or until the rice is tender and the liquid is absorbed. The exact time may vary depending on your slow cooker.
  • If using vegan shredded cheese, sprinkle it on top during the last 15-20 minutes of cooking and let it melt.
  • Garnish with fresh parsley before serving.

Instant Pot Mediterranean rice casserole with chickpeas:

  • Follow the recipe instructions up to step 6 (after adding chickpeas, broccoli, and bell pepper).
  • Transfer the mixture to your Instant Pot.
  • Close the Instant Pot lid and set it to Manual/Pressure Cook mode. Cook on high pressure for 4 minutes.
  • Allow for a natural pressure release for 10 minutes, and then carefully do a quick release for any remaining pressure.
  • Open the Instant Pot, stir in the tomato sauce and coconut milk, and select the “Sauté” function. Cook for an additional 5-10 minutes, stirring occasionally, until the casserole thickens.
  • If using vegan shredded cheese, sprinkle it on top, and cover with the lid for a few minutes to let it melt.
  • Garnish with fresh parsley and serve.
  • Now you can enjoy this Vegan Chickpea and Broccoli Rice Casserole using the cooking method that suits your kitchen appliances and preferences.