Garden Casserole

This vegetarian casserole is a straightforward way to get a pile of fresh vegetables on the table in one dish. Brown rice lines the bottom, steamed broccoli, cauliflower, carrots, zucchini, and green beans go on top, and marinara sauce ties everything together before a blanket of melted soy cheese finishes it off.

Steaming the vegetables before layering them in the casserole is what keeps this from being a soggy mess. Pre-steamed veggies only need 30 minutes in the oven to absorb the marinara flavors and heat through, rather than the hour-plus raw vegetables would need. They stay bright, colorful, and still have a pleasant bite.

The soy kaas (dairy-free cheese) on top makes this fully vegan, and it melts just long enough to form a golden, bubbly layer. If you’re not vegan, regular mozzarella or Parmesan works here too.

Kitchen Tips

• Steam the vegetables just until tender-crisp, not soft. They’ll cook more in the oven, and oversteamed vegetables turn to mush in a casserole.
• Use pre-cooked brown rice to keep the total time under 45 minutes. Cooking rice from scratch would add another 40 minutes.
• Julienne the carrots thin so they cook at the same rate as the broccoli and cauliflower florets.
• Cover the casserole for the full 30 minutes, then uncover when you add the cheese to let it brown slightly.

Variations

• Add protein: Layer in a can of drained chickpeas or white beans with the rice for extra substance.
• Pesto swap: Replace the marinara with basil pesto for a completely different flavor profile.
• Italian herb: Sprinkle dried oregano and basil over the marinara before baking for a more seasoned sauce.