Vegan Beans Casserole
Posted by Jack
Black Pepper, Smoked Paprika, Black Beans, Chili Powder, Ground Cumin, Onion, Green Bell Pepper, Nutritional Yeast, Tomatoes, Cloves Of Garlic, Salt, Chickpeas, Red Bell Pepper, Kidney Beans, Vegetable Broth
Made from 100% Organic Cashews which are Stone-Ground to a Silky Smooth Texture
Vegan Beans Casserole Recipe
This hearty and flavorful Vegan Beans Casserole is ideal for a quick and easy dinner. It's full of protein-rich beans, veggies, and spices, and it's topped with a cheesy and savory nutritional yeast mixture. Everyone will enjoy this crowd-pleasing casserole.
Ingredients
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of smoked paprika
- 1 can (15 oz) of black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon of ground cumin
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1/4 cup nutritional yeast
- 1 can (14 1/2 oz) of diced tomatoes, drained
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1/4 cup vegetable broth
Time Needed
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the kidney beans, black beans, chickpeas, diced tomatoes, onion, garlic, red and green bell pepper, cumin, chili powder, smoked paprika, salt, and black pepper in a large mixing bowl.
- Pour the mixture into a 9x13-inch baking dish.
- Whisk together the nutritional yeast and vegetable broth in a separate bowl.
- Fill the baking dish halfway with the nutritional yeast mixture.
- Bake for 30 minutes with the dish covered in foil.
- Bake for an additional 10-15 minutes, or until the casserole is hot and bubbly.
- Serve immediately and enjoy.
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