Rice and Bean Casserole

Cook one cup of dry rice per package instructions. 2. Dice the onion, chop the pumpkin into small cubes, mince the garlic, and preheat the oven to 375 degrees F (190 C). 3. Heat a little oil in a large pot over medium heat and saute the onion 3-5 minutes, then add the garlic and all spices for 1 more minute; turn off the heat. 4. Add the cooked rice, corn, beans, and plant-based milk to the pot and mash with a potato masher. 5. Stir in the finely chopped pumpkin. 6. Transfer the mixture to a casserole dish. 7. Prepare the vegan cheese sauce and spread it on top. 8. Bake about 25 minutes, garnish with fresh herbs, and serve hot.