Creamy Vegan Broccoli Wild Rice Casserole

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.


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

  • 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!
  • Save