Creamy Vegan Broccoli Wild Rice Casserole
Friday, July 12, 2019
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You will LOVE this Creamy Vegan Broccoli Wild Rice Casserole! I switch it up a bit and add crumbled crispy fried onions to the top a la green bean casserole. SO good.
Ingredients
Instructions
Ingredients
- 2 c Cooked Wild & Long Grain Rice Blend
- 2-1/2 c Vegetable Broth
- 2 c Frozen Broccoli par-cooked
- 8 oz Button or Cremini Mushrooms diced
- 2 tbsp Olive Oil
- 1/2 c Onion finely diced
- 1 medium Carrot peeled and finely diced
- 2 stalks Celery finely diced
- 2 tbsp Flour
- 1 cup Vegan Almondmilk Creamer
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1 cup French Fried Onions OR Panko Breadcrumbs
Instructions
- Preheat oven to 350 degrees.
- Precook the wild rice blend and the frozen broccoli. Set aside.
- To a large saute pan, add oil (or vegan margarine), onions, carrots and celery. Cook until tender.
- Add the diced mushrooms to the sauteed vegetables.
- Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute.
- Add the broth and bring to a boil.
- Add the cooked rice to the broth. You could also do this after the creamer, but it really makes little difference in the end result.
- Add in the almondmilk or almondmilk creamer, stirring to combine. Allow to cook until it thickens and season with salt and pepper. (If you prefer a thicker sauce, allow to cook down further).
- Top with crushed fried onions. You could alternately use something like panko breadcrumbs that you have mixed with a few tablespoons of melted vegan margarine. I prefer the fried onions personally 🙂
- Bake for about 25 minutes or until golden and bubbly. Allow to cool for about 10 minutes. It continues to set as it cools.
- This casserole is even better the next day and reheats well. A great make-ahead dish!
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