Dump-and-Bake Vegan Veggie Rice Casserole – Easy, Cozy, and Weeknight-Friendly

This is the kind of meal you throw together when you want something warm, colorful, and truly effortless. No sautéing pans, no simmering sauces—just mix, pour, and let the oven do the work. The rice cooks right in the dish, soaking up flavor from a simple, savory broth.

It’s hearty, family-friendly, and perfect for using up the veggies you already have. Best of all, it’s plant-based comfort food that doesn’t feel fussy.

What Makes This Special

This casserole is a one-dish wonder that’s both practical and satisfying. You assemble everything in the baking dish, which means less cleanup and fewer steps.

The flavors are classic and cozy—think garlic, onion, tender rice, and soft veggies with a creamy finish. It’s also flexible, so you can swap vegetables, spices, or protein add-ins without stress. And it reheats beautifully, making it great for meal prep or next-day lunches.

Shopping List

• Long-grain white rice (1 cup, uncooked; do not use instant)
• Vegetable broth (2 1/2 cups; low-sodium preferred)
• Canned coconut milk (1/2 cup, full-fat or light) or unsweetened oat milk for lighter option
• Frozen mixed vegetables (2 cups; e.g., peas, carrots, corn, green beans)
• Broccoli florets (2 cups, small bite-size; fresh or frozen)
• Bell pepper (1 medium, diced)
• Onion (1 small, finely chopped)
• Garlic (3 cloves, minced) or 1 teaspoon garlic powder
• Olive oil (1 tablespoon) or avocado oil
• Nutritional yeast (3 tablespoons) for savory “cheesy” flavor
• Smoked paprika (1 teaspoon)
• Dried thyme (1 teaspoon)
• Salt and black pepper to taste
• Lemon juice (1 tablespoon) for brightness
• Optional toppers: vegan parmesan, crushed crackers or panko, fresh parsley
• Optional protein add-ins: canned chickpeas (1 can, drained), cubed baked tofu, or shelled edamame (1 cup)

How to Make It

1. Preheat and prep the dish. Heat your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.

2. Rinse the rice. Rinse 1 cup of long-grain white rice under cold water until the water runs mostly clear. This helps prevent a gummy texture.
3. Combine the base. In the baking dish, whisk together 2 1/2 cups vegetable broth, 1/2 cup coconut milk, nutritional yeast, smoked paprika, thyme, garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
4. Add rice and veggies. Stir in the rinsed rice, onion, bell pepper, frozen mixed vegetables, and broccoli. If using chickpeas or edamame, add them now.
5. Cover tightly. Tightly cover the dish with foil.

   A snug seal is crucial so the rice steams properly.

6. Bake undisturbed. Bake for 45 minutes. Avoid opening the oven or removing the foil early.
7. Check and finish. Remove the foil and check the rice for doneness. If most liquid is absorbed, stir gently, then bake uncovered for 10–15 more minutes until the top looks set and edges are slightly golden.
8. Add brightness. Remove from the oven, rest 5–10 minutes, then stir in lemon juice.

   Taste and adjust salt and pepper.

9. Optional topping. For a crunchy finish, sprinkle with vegan parmesan and a handful of crushed crackers or panko. Return to the oven for 5 minutes, or broil briefly until lightly crisp.
10. Garnish and serve. Finish with chopped parsley. Serve warm as a main dish or a hearty side.

Keeping It Fresh

Let the casserole cool to room temperature before storing.

Refrigerate in an airtight container for up to 4 days. For freezing, portion into airtight containers and freeze for up to 2 months. Reheat in the microwave with a splash of broth or water, or cover and warm in the oven at 325°F (165°C) until hot.

If it looks dry, a spoonful of coconut milk brings back creaminess.

Benefits of This Recipe

• Minimal cleanup: Everything mixes in one dish—no stovetop needed.
• Budget-friendly: Uses pantry staples, frozen veggies, and everyday spices.
• Flexible and forgiving: Swap vegetables, adjust spices, and add protein without changing the method.
• Balanced and filling: Carbs from rice, fiber from veggies, and satisfying richness from coconut milk.
• Great for meal prep: Holds up well in the fridge and tastes even better the next day.

Common Mistakes to Avoid

• Using the wrong rice: Short-grain or brown rice needs different liquid and time. Stick to long-grain white for this method.
• Skipping the foil seal: A loose cover leads to undercooked, crunchy rice. Seal the foil tightly.
• Overloading with veggies: Too many add-ins can throw off the liquid ratio.

  Keep to about 4 cups total vegetables.

• Not rinsing the rice: This can make the casserole sticky. A quick rinse improves texture.
• Peeking early: Opening the oven or foil too soon releases steam and slows cooking.

Variations You Can Try

• Creamy Mushroom Spin: Swap mixed veggies for sliced mushrooms and peas. Add 1 teaspoon dried dill and extra black pepper.
• Tex-Mex Style: Use black beans, corn, and bell pepper.

  Add 1 teaspoon cumin, 1 teaspoon chili powder, and top with salsa and avocado.

• Lemony Herb: Stir in zest of 1 lemon, chopped spinach, and fresh basil or parsley at the end.
• Thai-Inspired: Use light coconut milk, green beans, edamame, and 1–2 tablespoons green curry paste. Finish with lime and cilantro.
• Broccoli “Cheddar”: Go heavy on broccoli and stir in extra nutritional yeast. Top with vegan cheddar shreds before the final 10 minutes.

FAQ

Can I use brown rice?

Yes, but you’ll need more liquid and time.

Use 1 cup brown rice with 3 to 3 1/4 cups broth and bake covered for about 65–75 minutes, then uncover for 10–15 minutes. Check tenderness before finishing.

Do I have to use coconut milk?

No. You can replace it with unsweetened oat, soy, or almond milk.

For extra creaminess without coconut, stir in 2 tablespoons cashew butter or tahini at the end.

Can I make this oil-free?

Yes. Omit the oil and use a nonstick baking dish. The casserole will still be moist thanks to the broth and plant milk.

What if my rice is still firm after baking?

Add 1/4 to 1/3 cup hot broth, cover tightly with foil again, and return to the oven for 10–15 minutes.

Ovens and pans vary, so a small adjustment usually fixes it.

Which vegetables work best?

Sturdy, quick-cooking vegetables are ideal: peas, corn, carrots, broccoli, bell peppers, green beans, zucchini, and spinach. If using fresh dense veggies like sweet potato, dice them small so they cook through.

Can I assemble it ahead?

Yes. Mix everything in the dish, cover, and refrigerate up to 8 hours.

Add 5–10 minutes to the baking time to account for the cold start.

How do I make it spicier?

Add red pepper flakes, a diced jalapeño, or a teaspoon of hot sauce to the liquid base. Taste after baking and adjust heat as you like.

Is this gluten-free?

Yes, as written it typically is. Just make sure your broth, nutritional yeast, and any toppings are certified gluten-free.

In Conclusion

This Dump-and-Bake Vegan Veggie Rice Casserole proves you don’t need elaborate steps to make a cozy, nourishing meal.

It’s versatile, low-effort, and perfect for busy days when you still want something homemade. Keep the base recipe on hand, then tweak the vegetables and spices to fit your mood or what’s in the fridge. With simple ingredients and a single pan, dinner is done—comfortably and deliciously.