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Creamy Vegan Broccoli Wild Rice Casserole

Creamy Vegan Broccoli Wild Rice Casserole
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 6 people
Author Veg Life Staff


  • 2 c Cooked Wild & Long Grain Rice Blend
  • 2-1/2 c Vegetable Broth
  • 2 c Frozen Broccoli par-cooked
  • 8 oz Button or Cremini Mushrooms diced
  • 2 tbsp Olive Oil
  • 1/2 c Onion finely diced
  • 1 medium Carrot peeled and finely diced
  • 2 stalks Celery finely diced
  • 2 tbsp Flour
  • 1 cup Vegan Almondmilk Creamer
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 cup French Fried Onions OR Panko Breadcrumbs


  • Preheat oven to 350 degrees.
  • Precook the wild rice blend and the frozen broccoli. Set aside.
  • To a large saute pan, add oil (or vegan margarine), onions, carrots and celery. Cook until tender.
  • Add the diced mushrooms to the sauteed vegetables.
  • Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. 
  • Add the broth and  bring to a boil. 
  • Add the cooked rice to the broth. You could also do this after the creamer, but it really makes little difference in the end result.
  • Add in the almondmilk or almondmilk creamer, stirring to combine. Allow to cook until it thickens and season with salt and pepper. (If you prefer a thicker sauce, allow to cook down further).
  • Top with crushed fried onions. You could alternately use something like panko breadcrumbs that you have mixed with a few tablespoons of melted vegan margarine. I prefer the fried onions personally :)
  • Bake for about 25 minutes or until golden and bubbly. Allow to cool for about 10 minutes. It continues to set as it cools.
  • This casserole is even better the next day and reheats well. A great make-ahead dish!