Vegan Beef Zucchini Casserole

Now that I’m pregnant I have a whole new appreciation for a casserole. Being able to add everything to a baking dish, bake it and then eat is so simple, and tasty! Plus you get tons of yummy leftovers for lunches! And this Vegan Beef Zucchini Casserole is my new favorite! It packs in summer veggies and plant protein in one dish. Plus it is ready in 40 minutes!

Here’s what you need

Ingredients

• Success Boil-in-Bag Basmati Rice
• avocado oil
• yellow onion
• garlic
• bell pepper
• zucchini
• vegan beef crumbles – see the recipe notes for other options
• smoked paprika
• dried oregano
• red pepper flakes
• salt & pepper
• fire roasted tomatoes
• sun-dried tomatoes
• shredded vegan mozzarella
• fresh basil

Equipment

• skillet
• sauce pan
• baking dish

Steps

Step 1: Make the Rice

We are making the rice ahead of time to decrease the oven cook time. This will ensure you get an even cook on the rice and don’t have to have the oven on for too long.

We are also cutting down on prep time by using Success Boil-in-Bag Basmati Rice. This stuff is great! It comes pre-measured in bags so all you have to do is pop it in some water, boil it and strain the bags. No measuring, no fuss!

Step 2: Cook the “Beef” & Veggies

While the rice is cooking, we are also going to work on the rest of the casserole filling. Just heat the oil in a large skillet over medium heat. Add the veggies, beef crumbles & dry seasonings and cook down for 3 minutes, stirring frequently.

Add the sun-dried tomatoes & fire roasted tomatoes and cook for another 2-3 minutes. Remove from the heat, pour in the rice & 1/2 of the cheese and toss until combined.

Step 3: Bake & Serve

Transfer the mixture to a 2-quart baking dish. Top with the remaining cheese and place in the oven (uncovered) for 30 minutes – turn the oven to broil for the last few minutes for a crispier top. Remove from the oven and allow to rest for 5 minutes.

Spoon the veggies and vegan beef onto plates, top with some more fresh basil and dig in!

This is such a perfect weeknight dinner and the leftovers are great for lunches!

Tips & Tricks

If vegan beef crumbles aren’t your thing, you could also sub cooked lentils or a can of kidney beans.

To freeze: prep the recipe all the way up until the baking step. Allow to cool completely, cover and place in the freezer. To reheat, place the frozen casserole in a 375 degree oven (covered) for 30 minutes. Remove the foil and cook for another 30 minutes, or until warmed through.