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    Recipes » Recipes » Lunch & Dinner

    Vegan Rice Casserole (GF)

    Last updated - July 14, 2021; Published - April 8, 2018 By Rhian Williams 8 Comments

    Jump to Recipe Print Recipe

    This Vegan Rice Casserole is super easy to make, creamy and flavourful and secretly healthy!

    Vegan Rice Casserole (GF)

    Is there anything better than a piping hot, luxuriously creamy, carb-loaded side dish? I've already done a version of this with potatoes and sweet potatoes, but was keen to branch out to another favourite carb: rice.

    Vegan Rice Casserole (GF)

    I was inspired to make a Vegan Rice Casserole because of a Japanese dish called Doria, which happens to be one of my grandma's favourites. It's made using rice, vegetables and seafood, which get smothered in a béchamel sauce and cheese before being baked in a gratin dish.

    Vegan Rice Casserole (GF)

    This veganised version contains an irresistibly velvety cream sauce made using unsweetened almond milk thickened with cornflour. If you're not into almond milk, you could also use unsweetened cashew milk, or unsweetened oat milk for a nut-free version.

    Although I've included instructions for how to cook the rice from scratch in this recipe, this Vegan Rice Casserole is also a great way to use up leftover cooked rice.

    I used sticky Japanese sushi rice, but you can use any type you like, or even brown rice or quinoa if you prefer.

    Vegan Rice Casserole (GF)

    In terms of veggies, I decided to go with mushrooms (you can use any type) but any other type of vegetables would also work. Here are some suggestions:

    • spinach or kale
    • broccoli
    • cauliflower
    • green peas

    For a crispy top, I decided to sprinkle over some flaked almonds before baking as they add a sweet, nutty crunch. Breadcrumbs would also work well.

    Vegan Rice Casserole (GF)

    This Vegan Rice Casserole makes a great side dish if you're feeding a crowd, as it's super easy to make in a large batch. You can also turn it into a complete meal by adding some extra protein like chickpeas or white beans.

    Vegan Rice Casserole (GF)

    For more creamy vegan side dishes, check out my:

    • Cauliflower Cheese Gratin
    • Potato Dauphinoise Gratin
    • Scalloped Sweet Potato Gratin
    • Mushroom Risotto

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make this Vegan Rice Casserole:

    measuring jug

    Vegan Rice Casserole (GF)

    Vegan Rice Casserole (GF)

    This Vegan Rice Casserole is super easy to make, creamy and flavourful and secretly healthy!
    4.84 from 6 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: American
    Keyword: dairy-free rice casserole, vegan rice casserole, vegan rice gratin
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 527kcal
    Author: Rhian Williams

    Ingredients

    • 200 g (1 ⅞ cups) uncooked rice (I used Japanese sushi rice but any type would work)
    • 1 tablespoon oil (olive, vegetable or rapeseed oil)
    • 1 onion, diced
    • 300 g (10oz) mushrooms*, roughly chopped (any type works)
    • 600 ml (2 ½ cups) unsweetened almond milk (or sub oat milk for nut-free)
    • 2 tablespoons cornflour (cornstarch)
    • 3 tablespoons nutritional yeast
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • Salt + pepper, to taste
    • 4 tablespoons flaked almonds (optional)

    Instructions

    • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Rinse the rice and place in a pan with 400ml (1 ⅔ cups) water
    • Bring to the boil, turn down the heat and cook with a lid on for 12 minutes until all the water is absorbed
    • Leave the lid on for a further 5 minutes after turning off the heat
    • Heat up the oil in a large pan and add the onion and mushrooms once hot
    • Fry for around 10 minutes, until softened
    • Measure out the almond milk in a measuring jug or container and add the cornflour to the jug
    • Mix very well, ensuring that the cornflour has completely dissolved in the milk

    • Add the almond milk and cornflour mixture to the pan with the onion and mushrooms, keeping on a low heat and stirring regularly to make sure the cornflour doesn’t clump
    • Add the nutritional yeast, stock cube and salt + pepper and mix well, ensuring that the stock cube has completely dissolved
    • Simmer on a low heat for around 5 minutes
    • Add the cooked rice to the pan and stir it into the sauce
    • Transfer the rice mixture to a large baking dish - don’t worry that it looks a little liquidy at this stage, because most of the liquid will be soaked up during the baking process
    • Sprinkle over the flaked almonds, if desired, and bake in the oven for around 20 minutes, until bubbling and golden brown 

    Notes

    *Any other type of vegetables would also work. Here are some suggestions:
    • spinach or kale
    • broccoli
    • cauliflower
    • green peas
    Nutrition Facts
    Vegan Rice Casserole (GF)
    Amount Per Serving
    Calories 527
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Lisa

      May 02, 2018 at 10:28 pm

      5 stars
      Had this for dinner tonight - really easy and so creamy. Added lots of extra vegetables too!

      Reply
      • Rhian Williams

        May 02, 2018 at 10:41 pm

        Thank you!

    2. Yasmin Thomas Dickey

      November 21, 2018 at 11:30 pm

      5 stars
      Excellent dish!!! I prepared it today for Thanksgiving- my first gluten-free vegan savory dish that I will finally be able to enjoy without ill health issues!

      Thank you so much Rhian for providing extremely tasty, easy to prepare dishes that those of us who have to eat this way...can!!!

      Blessings,
      Yasmin

      Reply
      • Rhian Williams

        November 22, 2018 at 12:38 am

        Hi Yasmin, Thank you so much, I'm so so pleased to hear that!! Happy Thanksgiving hope you have a wonderful holiday!

    3. Vickie Anderson

      November 12, 2020 at 12:58 am

      Is there any way to substitute vegetable stock (liquid) instead of a cube?

      Reply
      • Rhian Williams

        November 12, 2020 at 5:28 pm

        Yes you can sub liquid vegetable stock in place of the water, then you won't have to add the stock cube!

    4. Mayen Ruiz

      December 19, 2020 at 7:37 am

      Is there a substitute for the corn flour? I’m allergic. Thank you!

      Reply
      • Rhian Williams

        December 19, 2020 at 5:07 pm

        Yes - you can use any other flour. Tapioca flour, rice flour, gluten-free flour etc - anything really!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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