Leftover Saver Casserole (GF Vegan)

February 7, 2022
It happens mostly after the weekend that we have a lot of leftovers, but not enough to have them later. Often people throw away their leftovers but I love to reuse them and create new dishes whenever possible. One of my favorite ways to reuse the one handful portions of rice and veggies that we do not eat right away is to make a yummy, creamy casserole with crunchy crust on top. Whatever leftovers you have, basically you can use them. For a balanced casserole you'll need some kind of carbs, like rice, pasta or potatoes. You can use leftover veggies or frozen ones, too. Sometimes I use frozen veggies when there are just tiny portions left in the freezer and mix them up for the casserole. You'll need to add some creaminess and herbs or spices. And not to forget your protein. For this reason I usually add beans or soy, tofu.
leftover casserole

Leftover Saver Casserole (GF Vegan)

Recipe Type: Hearty Entrees
utensils YIELDS 4 servings
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  • 2 cups leftover rice
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finelly chopped
  • 2–3 cups all together leftover of frozen veggies: broccoli, cauliflower, baby carrots, celery, spinach
  • 1.5 cup veggie broth
  • 1 cup cashew cream
  • 1/2 cup GF nutrtional yeast
  • 1 can beans, rinsed and drained
  • 2 tbsp GF tamari or soy sauce
  • 1 cup GF bread crumbs
  • 2 tbsp oil
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Directions

1. Preheat the oven to 180°C.

2. In a pan or pot, heat up 2 tbsp of olive oil, add onion and garlic and sauté for about 5 minutes. Add veggie broth and mix in vegetables. Depending if you use precooked leftovers of frozen leftovers, cook for another 2–10 minutes.

3. Mix in cashew cream, nutritional yeast and tamari or soy sauce. Season with salt if needed but soy sauce should be salty enough.

4. Mix in rice and beans and give it a good stir so the sauce covers everything evenly.

5. Transfer the mixture into an oven safe dish. I like to use glass dishes for casserole.

6. In a smaller bowl mix together GF bread crumbs and oil and sprinkle it evenly over the top.

7. Bake for about 20–25 minutes.

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Photo: Imola Toth


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Imola is a gluten-free vegetarian recipe developer, vinyasa yoga teacher, writer and Wild Woman with a passion for exploring and life outdoors. Originally from Hungary but currently living in Scotland. Hop over to her website , and blog and follow her on Instagram @yogiraisedbythewolf

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