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Vegetarian Research

Vegetarian Pizza Casserole with White Beans and Rice

This Vegetarian Pizza Casserole with White Beans and Rice recipe checks off so many boxes! It’s meat-free, protein-packed, flavorful, easy to make, and perfect for a cozy weeknight dinner. The veggies can be easily customized based on your family’s preferences, and you can choose between white or brown rice. Serve with a side salad, and enjoy.

close up of a pan of vegetarian pizza casserole with a serving spoon

Surprisingly, we had our first big snow last week, and it definitely feels like casserole weather around here. Casseroles are one of those polarizing meals that can either evoke bad childhood dinner memories or warm feelings of love and support. Personally, I enjoy a cozy casserole recipe, especially when it’s packed with protein and tastes like pizza! This Vegetarian Pizza Casserole with White Beans and Rice comes together easily and is perfect for a weeknight dinner.

Why You’ll Love This Pizza Rice Bake

  • It’s easy to make – This pizza casserole recipe requires some time in the oven, but it’s very easy to prepare. The vegetables can be diced up a day or two before, and having cooked rice already on hand saves a ton of time. Use an oven-safe frying pan to cook the veggies, and have a one-pot meal!
  • It’s customizable – I love this pizza-bake recipe because the vegetables, or “pizza toppings,” can be changed depending on what you enjoy or have on hand. You can even add some plant-based sausage or pepperoni if you like.
  • It’s great for lunch or dinner – This filling casserole is versatile enough to be enjoyed for either lunch or dinner. I like to make a big pan for dinner, and I usually send my husband off with leftovers for a few lunches during the week.

showing how to make this veggie filled white bean and rice pizza casserole recipe

Why Your Body Will Love This Vegetarian Casserole

  • Mental Health – This one might sound weird, but I firmly believe that eating a cozy meal is good for your mental health. Cold weather makes our bodies crave warm, casserole-type meals, and this particular casserole recipe is loaded with healthy ingredients, so it will fill you up without weighing you down. This is a great recipe for a friend who may need some extra coziness in their life.
  • Digestive Health – A high-fiber diet is imperative for good digestive health, and white beans contain 19 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefit the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to the bile in the digestive tract, carrying out toxins that would otherwise recirculate throughout the body. A diet high in beans is excellent for detoxifying the liver, among many other benefits. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
  • Immune Health – I tried to use a variety of colorful vegetables for this pizza casserole because bright-colored veggies are packed with antioxidants. Antioxidants protect our bodies from damage caused by free radicals and unstable molecules that can increase disease risk.

showing how to assemble this vegetarian pizza rice casserole with marinara sauce

Vegetarian Pizza Rice Bake Recipe Ingredients + Substitutions

  • Vegetables – I tried to use common pizza toppings, including red and green bell peppers, mushrooms, red onion, and zucchini. You can use any veggies you like, though. Black or green olives would be a great addition.
  • White Beans – I used two cans of Great Northern beans because I like how creamy they are. Cannellini beans or even chickpeas could be substituted. If you prefer not to use any beans in this recipe, you can double the rice used.
  • Rice I used two cups of pre-cooked white rice. This meal comes together quickly if you already have some leftover rice. I like to use frozen rice if I don’t have any already-cooked rice. Brown rice or quinoa can be substituted.
  • Marinara Sauce – You can use marinara sauce or regular pasta sauce.  The main difference is that marinara is usually a little thicker than jarred pasta sauce.
  • Cheese – I used a mixture of shredded mozzarella and Monterey Jack cheese. If you have some on hand, goat cheese or feta would be a great addition. Vegan cheese can easily be substituted.
  • Seasonings – I like to add some dried oregano, fresh parsley, and garlic for extra flavor. 

Vegetarian pizza casserole with white beans and rice before and after it has been baked in the oven

How To Make A Pizza Rice Bake

  1. Preheat the oven to 425 degrees F. Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini, and mushrooms. Season with a pinch of salt and cook the veggies until softened, about 5 minutes.
  2. Add the minced garlic, dried oregano, and 1/4 teaspoon black pepper. Mix together and cook for another 2-3 minutes. I like to reduce the heat so my vegetables get nicely browned.
  3. Next, add the white beans, rice, and marinara sauce. Mix until completely combined, then turn the heat off. Stir in 1 cup of shredded cheese and the fresh herbs. You can also add extra salt if needed.
  4. Transfer the entire mixture to an oven-safe baking dish. Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil. Bake the pizza casserole for 20 minutes with the foil on, then remove the foil and bake for another 7-10 minutes until the cheese is completely melted. You can broil the top for a minute or two if needed.
  5. Remove from the oven and let cool for a few minutes. If desired, garnish with fresh parsley, parmesan cheese, and red pepper flakes, and enjoy.

pizza casserole with white beans and rice in a ceramic baking dish topped with fresh herbs

Casserole Recipe Frequently Asked Questions

  • This recipe is already gluten-free.
  • Make this pizza casserole vegan by using your favorite meltable vegan cheese.
  • How many servings does this recipe make? Depending on their size, it makes 4-6 servings. 
  • What should this casserole be served with? I suggest serving it with a side salad, breadsticks, garlic bread, or your favorite veggie side dish. It is hearty enough to stand alone, though, especially when enjoyed for lunch.
  • Is this recipe freezer-friendly? Yes, I suggest assembling the casserole in a freezer-friendly container, secure it tightly, and freeze it for up to 3 months instead of placing it in the oven. Leftovers that have already been cooked can also be frozen if needed.
  • How long do leftovers last? Leftovers should last 4-5 days if stored in an airtight container.
  • What is the best way to reheat leftovers? Reheat in the microwave for 1-2 minutes or in the oven at 425 degrees F until warmed through.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Easy Vegetarian Casserole Recipes?

Vegetarian Fajita Rice Casserole

Rice and Bean Taco Casserole

Cheesy Enchilada Rice Casserole

Vegetarian Cheesy Tortellini Casserole

Bean and Cheese Enchilada Casserole

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Vegetarian Pizza Casserole with White Beans and Rice


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    She Likes Food


  • Total Time:
    55 minutes


  • Yield:
    4-6
  • Diet: Vegetarian

Description

This Vegetarian Pizza Casserole with White Beans and Rice checks off so many boxes! It’s meat-free, protein packed, full of flavor, easy to make and perfect for a cozy weeknight dinner. The veggies can be easily customized based on what you family likes, and you can choose between white or brown rice. Serve with a side salad and enjoy.


Ingredients

  • 2 teaspoons olive oil
  • 1 small zucchini, diced (12 cups)
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1/2 small red onion, diced
  • 1 cup diced mushrooms, I used white button
  • 23 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 2 (15 oz) cans white beans, I used great northern beans
  • 2 cups cooked rice, white or brown
  • 1 (24 oz) jar marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper, to taste



Instructions

  1. Pre-heat oven to 425 degrees F.  Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini and mushrooms.  Season with a pinch of salt and cook veggies until softened, about 5 minutes.
  2. Add in the minced garlic, dried oregano and 1/4 teaspoon black pepper.  Mix together and cook for another 2-3 minutes.  I like to turn up the heat a little bit so that my vegetables get nicely browned.
  3. Next, add in the white beans, rice and marinara sauce.  Mix together until completely combined and turn the heat off.  Stir in 1 cup of shredded cheese and the fresh herbs.  You can also add extra salt at this time, if needed.
  4. Transfer the entire mixture to an oven safe baking dish.*  Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil.  Bake the pizza casserole for 20 minutes with the foil on, remove foil and bake for another 7-10 minutes, until cheese is completely melted.  You can broil the top for a minute or two, if needed.
  5. Remove from the oven and let cool for a few minutes.  Garnish with fresh parsley, parmesan cheese and red pepper flakes, if desired, and enjoy.

Notes

*If you have an oven safe frying pan, you don’t need to transfer the mixture to a different dish.  You can just sprinkle the cheese right on and stick it in the oven.

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Category: Dinner, Vegetarian
  • Method: Stovetop, Oven
  • Cuisine: American

The post Vegetarian Pizza Casserole with White Beans and Rice appeared first on She Likes Food.

Vegetarian Research

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

  • It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
  • It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
  • It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

showing how to make the cilantro lime dressing in a blender

Why Your Body Will Love This Recipe

  • Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
  • Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
  • Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels.  Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

green cabbage shredded in a bowl

Cilantro Lime Cabbage Salad Recipe Ingredients

  • Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
  • Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

mixing the cilantro lime dressing into the shredded cabbage

How To Make This Crunchy Cabbage Salad

  1. Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

close up of a bowl of cilantro lime coleslaw

Recipe Frequently Asked Questions

  • This recipe is already vegan and gluten-free.
  • Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
  • What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
  • How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
  • How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

close up of this refreshing cilantro lime slaw in a serving bowl

Looking For More Hearty Cabbage Recipes?

Fried Cabbage and Noodles with Tofu

Chickpea Salad with Cucumber and Cabbage

Noodles with Cabbage and Carrots

Asian Inspired Crunchy Cabbage Salad

Creamy Southwestern Chopped Cabbage Salad,

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Cilantro Lime Cabbage Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    She Likes Food


  • Total Time:
    20 minutes


  • Yield:
    6-8
  • Diet: Vegan

Description

This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.


Ingredients

  • 1 medium sized head green cabbage, about 68 cups once shredded

Cilantro Lime Dressing

  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon lime zest
  • 1/2 cup packed cilantro
  • 2 cloves garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground cumin
  • Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper



Instructions

  1. Cut the stalk of the cabbage off and then peel a few of the outer layers off.  Thinly shred the entire head of cabbage and then add to a large bowl.  You can shred your cabbage using a sharp knife, mandolin or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute.  Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well.  You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop.  Store in an air-tight container, in the refrigerator, for 4-5 days.  Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Side, Vegan
  • Method: No Cook
  • Cuisine: American

The post Cilantro Lime Cabbage Salad appeared first on She Likes Food.

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