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Home » Recipes » Main Dishes

The Best Vegan Wild Rice Casserole

Published on November 15, 2018 by Kate, Updated on April 27, 2022 - 1 Comment

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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pinterest graphic for vegan wild rice casserole

This vegan Wild Rice Casserole recipe is rich and creamy - one of my all time favorite holiday side dishes.  Created based off a non-vegan family recipe, this dairy-free rendition tastes nearly identical to the original and is the ultimate comfort food.

overhead shot of vegan wild rice casserole with a spoon and serving plate beside

Wishing I could give each of you readers a bite of this.  It's AMAZING.  Truly decadent...  The dish I crave the most every Thanksgiving.  Yes, even more than dessert!!  The creamy white vegan béchamel sauce with the mushrooms and the natural rich nutty flavor of the wild rice?  Just too good!!! OK, OK...  Here are the steps!

Related recipe: Vegan Cheesy Rice and Cauliflower Casserole

Steps to make vegan Wild Rice Mushroom Casserole:

Rinse the wild rice under cool running water for several minutes.

overhead shot of wild rice in a colander

Related recipe: Red Rice Salad with Kale and Apples

Add 3 cups of water, a pinch of salt, and wild rice to a lidded pot.  Bring to boil then reduce to simmer for 45 minutes with the pot lid on.

overhead shot of wild rice for casserole in a silver pot with water

Test rice for softness and then drain.  Most of the Wild Rice grains should split open but may still be somewhat chewy.

overhead shot of cooked wild rice in a colander

Add ingredients for white sauce to blender.

overhead shot of white sauce ingredients in blenderBlend until completely smooth.overhead shot of blended ingredients for white sauce in blender

Dice onion and sauté in vegan margarine in medium saucepan over low heat until onion is clear.  Avoid browning.

overhead shot of sautéed onions for wild rice casserole in a silver pot

Pour white sauce from blender into pan with sautéed onions and garlic.  Heat over med-low heat until thickened.

overhead shot of thickened white sauce for wild rice casserole in a silver saucepan

Add sliced mushrooms to thickened white sauce.  Remove pan from heat.  Stir to combine.

overhead shot of fresh mushrooms being added to white sauce for wild rice casserole in a silver pan

Prepare baking dish 8X8 (or comparable size) by rubbing vegan margarine over surfaces.

overhead shot of preparation assembly for wild rice casserole

Begin by spreading half of the wild rice evenly into the bottom of the baking dish.

overhead shot of wild rice spread in the bottom of a casserole dish

Spread half of the white mushroom béchamel sauce over the wild rice.

overhead shot of béchamel white sauce layered over wild rice in casserole dish

Sprinkle the second half of the wild rice over the white sauce layer.

overhead shot of three layers in casserole dish for wild rice casserole

End with a smooth layer of the rest of the white mushroom sauce.

overhead shot of wild rice casserole prepared to bake

Bake uncovered at 325 degrees for about 60 minutes or until lightly browned on the surface and edges of the casserole.

overhead shot of complete wild rice casserole with spoon in dish and napkin beside

Enjoy this rich and incredibly satisfying vegan Wild Rice Mushroom Casserole - don't tell anyone it's vegan and they'll have NO idea!

side closeup shot of a serving spoon full of wild rice casserole

Related recipe: Creamy Vegan Spinach and Artichoke Pasta

Why use silken tofu in this recipe?

Silken tofu and water combined in equal parts make a great substitute for dairy half-and-half.  If you have access to unsweetened non-dairy half-and-half you could sub 2 cups of that in place of the silken tofu and water and add 1 more tablespoon of flour.

Related recipe: Vegan Rice Loaf

Is this recipe healthy?

Well, that's kind of a difficult question...  It's definitely healthier than the dairy family recipe that inspired me, but it's not something I'd eat every day either.  But a couple times a year for something special?  By ALL means!

Vegan Wild Rice Casserole goes well with:

  • Baked Vegan Cheesy Cauliflower
  • Vegan Stuffed Acorn Squash
  • Vegan Seitan Steaks
  • Best Easy Vegan Gravy
  • Fresh Cranberry Relish
  • Easy Buttermilk Vegan Biscuits

If you’ve tried this Vegan Wild Rice Casserole or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

overhead shot of vegan wild rice casserole in baking dish

Vegan Wild Rice Mushroom Casserole

Layers of creamy white Béchamel sauce with button mushrooms and alternating layers of nutty Wild Rice combine to the create this winning vegan Wild Rice Casserole recipe that can be used as a decadent side or an alternate main dish.
4.69 from 16 votes
Print recipe Leave a comment
Course: Entree, Side Dish
Cuisine: American
Prep Time: 50 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 8 people
Calories: 122kcal
Author: Kate

Ingredients

Cook Wild Rice:

  • 4 oz Wild Rice, or ½ cup heaping
  • 3 cups Water
  • ½ tsp Salt

Saute together:

  • 1 Onion, small, finely minced
  • 3 Tbsp Vegan Butter, or margarine

Create White Sauce:

  • 1 cup Firm Silken Tofu, I use More-nu brand
  • 1 cup Water
  • ¼ cup Vegan cream cheese
  • 2 Tbsp Unbleached Flour
  • ¼ tsp Garlic Powder
  • ½ tsp Salt, more to taste

Fold in Mushrooms:

  • 1 cup Sliced Fresh Button Mushrooms, heaping

Instructions

Cook the wild rice:

  • Wash rice thoroughly in cold water. Add salt. 
  • Bring to a boil in 3 cups water and simmer for about 45 minutes. Drain well.

White Sauce Instructions:

  • Saute minced onion in vegan butter over low heat until clear. Avoid browning.
  • Blend white sauce ingredients (silken tofu, water, garlic powder, salt, vegan cream cheese) together until smooth.  Pour into saucepan with sautéed onion mixture.  Heat until thickened.  Stir frequently to avoid burning.
  • Mix fresh sliced mushrooms into white sauce and prepare for casserole assembly.  

Assembly:

  •  Preheat oven to 325 degrees.  Coat baking dish 8x8 (or equivalent) with vegan butter. 
  • Spread half of the cooked wild rice evenly in the bottom of the baking dish.  Follow with half of the mushroom white sauce.  Sprinkle remainder of the wild rice over the white sauce, and finish with a smooth layer of the rest of the white sauce.
  • Bake uncovered at 325 for approximately 1 hour or until lightly browned on edges and top of casserole!  Enjoy!

Nutrition

Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 355mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 1.2mg | Calcium: 17mg | Iron: 0.5mg

 

 

« Fresh Cranberry Relish
Creamy Vegan Spinach Artichoke Dip »

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