Vegetarian Vegan Wild Rice Casserole

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

This hearty casserole layers tender wild rice with a rustic mix of onion, celery, carrots, and earthy cremini mushrooms, all folded into a silky cashew cream sauce that gets its savory depth from garlic, thyme, sage, and smoked paprika. Nutritional yeast lends a cheesy, umami backbone to the sauce, while a golden, crisped breadcrumb topping adds satisfying crunch to every bite. Baked until bubbling at the edges and finished with fresh parsley, it's the kind of comforting, spoonable dish that feels like a holiday side but works as a main any night of the week. Since the entire dish is built from vegetables, grains, and a plant-based cream base, it's a natural fit for a vegetarian table without sacrificing any richness or flavor. Make it once and it'll earn a permanent spot in your rotation of cozy, crowd-pleasing bakes.

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Ingredients

6 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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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
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.

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