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.
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.
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!