Veggie Rice Casserole Recipe | Yummly
Teresa: "Great recipe, great flavors! Used wild rice & I a…" Read More
20Ingredients
60Minutes
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Ingredients

US|METRIC
  • 1/4 cup raw cashews (soaked in water overnight in the refrigerator)
  • 1/4 cup unsweetened almond milk (or any plant-based milk)
  • 1 cup brown rice (or wild rice, uncooked)
  • 2 cups water
  • 1 dash sea salt
  • 3 heads broccoli (cut into small florets)
  • 1 yellow onion (medium, finely diced)
  • 2 celery stalks (finely diced)
  • 2 carrots (finely diced)
  • 10 ounces white button mushrooms (finely chopped)
  • 1 tablespoon gluten free all purpose flour (heaping)
  • 1 1/2 cups water
  • 1 cup vegetable broth (pacific organic)
  • 1/4 teaspoon thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried shallots (freeze, optional)
  • 1 pinch sage (rubbed ground)
  • 1 teaspoon sea salt (more or less to taste)
  • 1/4 teaspoon freshly ground pepper (more or less to taste)
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    Reviews(2)

    Teresa 7 months ago
    Great recipe, great flavors! Used wild rice & I added my standard “crunch topping” of Panko, vegan butter and shredded vegan cheese. Will definitely be a staple for us.
    Mary S. a year ago
    It was very good for a vegan casserole. Very flavorful, could be a side dish for anybody.

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