Happy Fall Y'all!
I had planned to post more often this Fall, but it's been a busy one; including visiting our beautiful new granddaughter in September.
Things have settled down for now, so I bring you this creamy vegan casserole recipe that is a satisfying meal served all by itself; or a delicious side dish.
The French fried onion topping gives it a traditional Green Bean Casserole kind of vibe, so it would be a perfect vegan dish to serve at Thanksgiving or Christmas.
My husband and I are looking forward to our first vegan Thanksgiving dinner at the ChocolaTree Restaurant in beautiful Sedona, Arizona. This will be the first year in many, that I haven't cooked a traditional Thanksgiving dinner! Also, I've added the Happy Cow vegan restaurant guide link to my sidebar. This is a very helpful website for Vegan travellers.
Wishing you and yours a very happy and peaceful Thanksgiving,
Kim
Vegan Broccoli and Wild Rice Casserole
Serves 6
Ingredients:
2 cups cooked wild & long grain rice blend
2 cups frozen broccoli florets, par-cooked
2 Tbsp olive oil
1/2 cup yellow onion, diced
1 medium carrot, peeled and finely diced
8 oz. white mushrooms, de-stemmed and sliced
2 Tbsp flour
2 1/2 cups vegetable broth
1 cup unsweetened almond milk
1/4 tsp salt
1/8 tsp pepper
1 cup French fried onions
Instructions:
I had planned to post more often this Fall, but it's been a busy one; including visiting our beautiful new granddaughter in September.
 |
| She is so sweet, and we are so thankful! |
Things have settled down for now, so I bring you this creamy vegan casserole recipe that is a satisfying meal served all by itself; or a delicious side dish.
The French fried onion topping gives it a traditional Green Bean Casserole kind of vibe, so it would be a perfect vegan dish to serve at Thanksgiving or Christmas.
My husband and I are looking forward to our first vegan Thanksgiving dinner at the ChocolaTree Restaurant in beautiful Sedona, Arizona. This will be the first year in many, that I haven't cooked a traditional Thanksgiving dinner! Also, I've added the Happy Cow vegan restaurant guide link to my sidebar. This is a very helpful website for Vegan travellers.
Wishing you and yours a very happy and peaceful Thanksgiving,
Kim
Vegan Broccoli and Wild Rice Casserole
Serves 6
Ingredients:
2 cups cooked wild & long grain rice blend
2 cups frozen broccoli florets, par-cooked
2 Tbsp olive oil
1/2 cup yellow onion, diced
1 medium carrot, peeled and finely diced
8 oz. white mushrooms, de-stemmed and sliced
2 Tbsp flour
2 1/2 cups vegetable broth
1 cup unsweetened almond milk
1/4 tsp salt
1/8 tsp pepper
1 cup French fried onions
Instructions:
- Preheat oven to 350 degrees.
- Pre-cook the wild rice blend and broccoli, set aside.
- In a large saucepan, cook onions and carrots in oil until tender.
- Add mushrooms to the sauteed vegetables, then sprinkle with flour, and cook for about a minute.
- Add broth, and bring to a boil.
- Add the cooked rice and almond milk to the mixture, stirring to combine. Cook until it thickens, then season with salt and pepper.
- Pour into baking dish, then press individual broccoli crowns on top.
- Top with French fried onions.
- Bake for 25 minutes, until golden and bubbly. Allow to cool for 10 minutes. It will continue to set as it cools.