My Meatless Casserole Recipe Is One You Need to Taste to Believe How Delicious It Is

I was invited to participate in the Big Mountain plant-based foods recipe contest to invent a recipe. This was my first attempt, which my family demands that I make again. However, this is not the recipe I plan to submit for my entry. The reason is I neglected to see that eggs, milk and cheese were not allowed in the recipe since the mention was in the section with the recipe categories. Therefore, I have another thought for a delicious and completely vegan main dish casserole that I plan to create over the next few days. Nonetheless, if you are searching for a healthy meatless casserole that is packed with flavor and protein, I hope that you will give my creation a try.

The hardest part about the preparation of my meatless casserole is chopping the onion, slicing the vegan brat links, grating the cheeses, cooking the rice, and opening a can. After you accomplish those few simple steps, it is basically assembling ingredients and layering.

My meatless casserole makes enough to feed eight people or to reheat for a smaller family for another meal. It does cut into nice squares for serving.

Once you do sample my casserole invention, I think you might be surprised that there is no meat. Besides that, this main dish is filling and something different when looking for what to make for dinner.

If you’re hunting for another sensational meatless sandwich spread to replace luncheon meats, I have just the recipe for you. It also can make a wonderful holiday dip by thinning it out with a little milk.

My Meatless Casserole Recipe

2 cups of water
1 cup of uncooked rice
1/4 teaspoon dried thyme leaves
½ teaspoons dried rosemary leaves
1/4 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon black pepper
1 small onion, chopped
1 cup of grated mozzarella cheese
1 cup of grated Cheddar cheese (sharp to mild)
4 large eggs
½ cup diced tomatoes
1 package (10.58 oz.) Big Mountain Foods Lion’s Mane (portobello and shitake) mushroom crumble
Big Mountain Foods Big Brat Veggie Links (two links), sliced
Parmesan cheese to sprinkle

Heat the water, uncooked rice, spices, salt, and pepper until it comes to a boiling point.

Then cover and simmer the rice mixture for about 14 minutes.

Remove from the heat, fluff the rice and cover to give the mix a chance to steam. This can take about five to 10 minutes.

Thoroughly grease an oblong baking pan about 11 x 7 x 1/2″ size. Now add half the rice mixture over the bottom of the pan and top with the chopped onion, mozzarella cheese and the mushroom crumble mixture.

Top with the remaining rice and add the Cheddar cheese, sliced veggie links and diced tomatoes next.

Mix the eggs and milk mixture together with a whisk or fork to incorporate and pour over the last layer.

Sprinkle with Parmesan cheese before taking the uncovered pan to a 350-degree oven to bake about 50 minutes.

Allow the mixture once out of your oven to sit about two minutes in the pan before cutting.

ENJOY!

Print

Meatless Casserole

Prep Time

10 mins

Cook Time

1 hr 14 mins

Total Time

1 hr 24 mins

 

If you are searching for a healthy meatless casserole that is packed with flavor and protein, I hope that you will give my creation a try because it is a keeper.

Course: Appetizer, Main Dish

Cuisine: American

Keyword: cheese rice casserole, healthy main dish recipes, meatless casserole

Servings: 8

Author: Mary Balandiat

Ingredients

• 2 cups of water
• 1 cup of uncooked rice
• 1/4 teaspoon dried thyme leaves
• ½ teaspoons dried rosemary leaves
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small onion chopped
• 1 cup of grated mozzarella cheese
• 1 cup of grated Cheddar cheese sharp to mild
• 4 large eggs
• ½ cup diced tomatoes
• 1 Big Mountain Foods Lion’s Mane portobello and shitake mushroom crumble
• Big Mountain Foods Big Brat Veggie Links two links, sliced
• Parmesan cheese to sprinkle

Instructions

1. Heat the water, uncooked rice, spices, salt, and pepper until it comes to a boiling point.

2. Then cover and simmer the rice mixture for about 14 minutes.
3. Remove from the heat, fluff the rice and cover to give the mix a chance to steam. This can take about five to 10 minutes.

4. Thoroughly grease an oblong baking pan about 11 x 7 x 1/2" in size. Now add half the rice mixture over the bottom of the pan and top with the chopped onion, mozzarella cheese and the mushroom crumble mixture.

5. Top with the remaining rice and add the Cheddar cheese, diced tomatoes and sliced veggie links next.

6. Mix the eggs and milk mixture together with a whisk or fork to incorporate and pour over the last layer.
7. Sprinkle with Parmesan cheese before taking the uncovered pan to a 350-degree oven to bake about 50 minutes.
8. Allow the mixture once out of your oven to sit about two minutes in the pan before cutting.
9. ENJOY!