Emulsifier Free Vegan Wild Rice Casserole
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Learn more āIngredients
6 servings
For the cashew cream
- 1 cup raw cashews
- 1 Ā½ cups water
For the rice
- 1 cup wild rice blend, rinsed
- 2 Ā½ cups vegetable broth
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 stalks celery, thinly sliced
- 2 medium carrots, peeled and diced
- 10 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- Ā½ tsp smoked paprika
- 3 tbsp all-purpose flour
- 1 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp nutritional yeast
- salt and pepper, to taste
For the topping
- Ā½ cup vegan breadcrumbs
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Place the cashews in a bowl, cover with boiling water, and soak for 20 minutes, then drain and rinse. Transfer to a blender with 1 1/2 cups fresh water and blend on high until completely smooth, about 2 minutes. Set aside.
- 2
Combine the rinsed wild rice blend and 2 1/2 cups vegetable broth in a large saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, about 40ā45 minutes. Remove from heat and set aside.
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