Gluten Free Vegan Wild Rice Casserole

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

4.8

(26)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the cashew cream

1 cup raw cashews
1 ½ cups water

For the rice

1 cup wild rice blend, rinsed
2 ½ 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
½ tsp smoked paprika
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup vegetable broth
2 tbsp soy sauce
1 tbsp nutritional yeast
salt and pepper, to taste

For the topping

½ 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 40–45 minutes. Remove from heat and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!