Why is Minimalist Baker no longer vegan?

Minimalist Baker, a popular food blog, transitioned from exclusively vegan recipes to include non-vegan options. The decision was made to offer more flexibility and inclusivity for a wider audience while maintaining a focus on plant-based recipes.

What can you substitute for milk in green bean casserole?

You can replace milk with plant-based alternatives such as almond milk, soy milk, or oat milk. Coconut milk also works well, offering a creamy texture and slight sweetness.

How many cans of green beans are 4 cups?

Typically, one 14.5-ounce can of green beans equals about 1 ½ cups. Therefore, you’ll need approximately three cans to make 4 cups of green beans.

Why is my green bean casserole soggy?

A soggy green bean casserole often results from excess liquid. This can happen if the beans are not drained properly or if too much milk or broth is added. Pre-cooking the green beans and draining canned beans thoroughly can help prevent sogginess.

Why did Tony Robbins stop being vegan?

Tony Robbins reportedly stopped being vegan due to health issues linked to nutrient deficiencies. He incorporated animal products back into his diet under the guidance of health professionals to address his specific nutritional needs.

Why do so many vegans quit being vegan?

Many people quit veganism due to health concerns, social pressures, or difficulty maintaining the diet. Some also revert to non-vegan eating after finding it challenging to meet their nutritional needs without supplements or proper planning.

Best Vegan Casserole Recipes for Every Occasion

Name: Best Vegan Casserole Recipes for Every Occasion
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 1 ½ cups cooked brown rice; 1 can (15 oz) black beans, drained & rinsed; 1 can (15 oz) diced tomatoes; 1 cup corn (fresh, frozen, or canned); 1 red bell pepper, diced; 1 small onion, diced; 3 cloves garlic, minced; 1 teaspoon olive oil; 1 teaspoon cumin; 1 teaspoon smoked paprika; ½ teaspoon chili powder; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; 1 cup dairy-free shredded cheese (optional); ¼ cup chopped cilantro (for garnish); 1 avocado, sliced (optional, for serving)

Description

A flavorful, protein-packed vegan casserole made with black beans, rice, and veggies. Perfect for meal prep or a family dinner!

Ingredients

Scale

1 ½ cups cooked brown rice
1 can (15 oz) black beans, drained & rinsed
1 can (15 oz) diced tomatoes
1 cup corn (fresh, frozen, or canned)
1 red bell pepper, diced
1 small onion, diced
3 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 cup dairy-free shredded cheese (optional)
¼ cup chopped cilantro (for garnish)
1 avocado, sliced (optional, for serving)

Instructions

Step 1: Preheat & Sauté Vegetables

Preheat your oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add diced onion, bell pepper, and garlic. Sauté for 3-5 minutes until softened.

Step 2: Mix Ingredients

In a large mixing bowl, combine the cooked rice, black beans, diced tomatoes, corn, and sautéed vegetables. Stir in cumin, paprika, chili powder, salt, and black pepper.

Step 3: Assemble the Casserole

Transfer the mixture to a greased 9×13-inch baking dish. If using dairy-free cheese, sprinkle it on top.

Step 4: Bake

Bake uncovered for 25-30 minutes until heated through and slightly crispy on the edges.

Step 5: Garnish & Serve

Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and sliced avocado before serving.

Notes

Swap brown rice for quinoa for extra protein.
Add extra veggies like zucchini, mushrooms, or spinach for variety.
Serve with tortilla chips, salsa, or guacamole for a complete meal.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 plate (~1.5 cups)
Calories: ~290 kcal
Sugar: 6g
Sodium: 520mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 8g
Protein: 11g
Cholesterol: 0mg

Keywords: vegan casserole recipe, plant-based meals, easy vegan dinner, budget-friendly vegan food