Step 1

Cook one cup of dry rice (185 g) of choice as per the instruction on the package. Meanwhile, prepare all other ingredients.

Step 2

Dice the onion, chop the pumpkin into small cubes, and mince the garlic. Preheat oven to 375 degrees F (190 degrees C).

Step 3

Heat a little oil in a large pot over medium heat and add the onion. Sauté for about 3-5 minutes. Then add the garlic and all spices and sauté for a further minute. Turn off the heat.

Step 4

Add the cooked rice, corn, beans, and the plant-based milk to the pot. Mash the ingredients with a potato masher (see step-by-step pictures above in the blog post).

Step 5

Add finely chopped pumpkin and stir.

Step 6

Transfer the mixture into a baking pan/casserole dish. Mine measures 9"x6" (23 x 15 cm) but you can also use a 8x8 pan.

Step 7

Prepare the vegan cheese sauce (click for the recipe) with 1 cup (240 ml) milk instead of 3/4 cup (180 ml) or use store-bought vegan cheese. Add the vegan cheese sauce on top.

Step 8

Bake the casserole in the oven for about 25 minutes. Garnish with fresh herbs and serve hot! Enjoy!