This Vegetable Rice Bake is the ultimate comfort food, combining tender vegetables, creamy oat milk sauce, and perfectly cooked basmati rice. With a cheesy, golden topping made from vegan cheese, panko breadcrumbs, and fried onions, it’s a flavorful, satisfying dish that’s sure to become a staple. Whether you’re looking for a weeknight meal or a dish to impress, this easy-to-make bake delivers all the warmth and taste you crave.
Recipe
Serves 2
1.8 oz. (50g) basmati rice
10.6 oz. (300g) frozen broccoli
8.8 oz. (250g) mushrooms, quartered
1 onion, thinly sliced
2 carrots, sliced
2 tbsp. gluten-free all purpose flour
5.4 fl oz. (160ml) vegetable stock
2.7 fl oz. (80ml) oat milk
2.1 oz. (60g) shredded vegan cheese, divided
0.4 oz. (10g) gluten free panko breadcrumbs
0.5 oz. (15g) fried onions
How to Prepare
Preheat the oven to 320°F (160°C). Cook the rice according to the package instructions.
Boil the broccoli in salted water for 3-5 minutes until tender but still firm. Drain and set aside.
Heat 1 tbsp. olive oil in a pan over medium heat, add the mushrooms, onions and a pinch of salt, and sauté for 5 minutes.
Add the carrots and cook for 4-5 minutes. Stir in flour and cook for 1 minute.
Now add the vegetable stock, broccoli and rice to the pan. Mix well, then transfer to a casserole dish. Pour in oat milk and half the vegan cheese. Season with salt and pepper.
Combine the panko breadcrumbs with the fried onions and remaining cheese. Sprinkle the mixture over the casserole.
Bake in the oven for 25 minutes until crispy and golden. Serve warm.
