Vegan Bake Recipe You’ll Want for Your Recipe Box

My second invention for the Big Mountain Foods recipe challenge has an Asian influence with my vegan bake, the main dish I created. Imagine the goodness of soy sauce, ginger and just enough blackstrap molasses to a mix of cooked rice, browned onion, vegan link sausages, mushroom bites, and just a bit of creamy peanut butter for subtle nutty sweetness. If you doubt that such a combination could work, I dare you to make my recipe and not fall in love with its delicious taste.

Another advantage of making my vegan bake for your next dinner is how healthy this dish is. In addition, this is also so simple to prepare without tons of steps to follow.

Basically, the most work that you’ll have in making my vegan bake recipe is chopping and cooking rice or dried beans. You can always use canned beans if that is easier for you. However, I prefer always starting with the more economical choice of using dry beans and soaking them overnight.

You can find these wonderful Big Mountain Foods vegan products at the company’s website or use their store locator to find stores that also carry their products. Connect with them on Twitter, Facebook and Instagram.

Check out my first entry that I created for Big Mountain Foods recipe challenge with my vegan cheeseburger casserole. The kids will even love it.

#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes #VeganBake

I hope that when you are in the mood to switch it up with something new to serve the family for dinner that you’ll try my vegan bake recipe. I honestly think that you will really enjoy the flavor.

Vegan Bake

½ cups of cooked white rice
3 tablespoons of olive oil
2 medium onions, finely chopped
4 cups of cooked pinto beans
2 tablespoons of blackstrap molasses
1 teaspoon salt
1 tablespoon creamy peanut butter
2 Big Mountain Foods Super Food Brekkie Links, sliced
2 Big Mountain Foods MMM Mighty Mushroom Bites, cut into small pieces
3 tablespoons reduced sodium soy sauce
1/4 teaspoon of ground ginger

Chop your peeled onion finely or thicker if you like bigger size onions.

Pour the olive oil into your frying pan or pot to heat before adding the chopped onions to gently brown.

Stir in the cooked beans, rice, molasses, salt, peanut butter, sliced brekkie links, mushroom bites, soy sauce, and ground ginger.

Mix well. Cover and then transfer to a 350-degree oven for about 30 minutes to throughly heat through.

ENJOY!

Print

Vegan Bake

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Imagine the goodness of a dish with soy sauce, ginger and just enough blackstrap molasses to a mix of cooked rice, browned onion, vegan link sausages, mushroom bites, and just a bit of creamy peanut for subtle nutty sweetness.

Course: Entree, Main Dish

Cuisine: Asian

Keyword: meatless meal ideas, rice and beans casserole, vegan bake, vegetarian rice casserole

Servings: 6

Ingredients

• ½ cups of cooked white rice
• 3 tablespoons of olive oil
• 2 medium onions chopped
• 4 cups of cooked pinto beans
• 2 tablespoons of blackstrap molasses
• 1 teaspoon salt
• 1 tablespoon creamy peanut butter
• 2 Big Mountain Foods Super Food Brekkie Links sliced
• 2 Big Mountain Foods MMM Mighty Mushroom Bites cut into small pieces
• 3 tablespoons reduced sodium soy sauce
• 1/4 teaspoon of ground ginger

Instructions

1. Chop your peeled onion finely or thicker if you like bigger size onions.
2. Pour the olive oil into your frying pan or pot to heat before adding the chopped onions to gently brown.
3. Stir in the cooked beans, rice, molasses, salt, peanut butter, sliced brekie links, mushroom bites, soy sauce, and ground ginger.
4. Mix well. Cover and then transfer to a 350-degree oven for about 30 minutes to throughly heat through.
5. ENJOY!