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
-
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 brekie 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!