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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
  • 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
  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!