Vegan Rice Casserole (GF)
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Vegan Rice Casserole (GF)

This Vegan Rice Casserole is super easy to make, creamy and flavourful and secretly healthy!
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 7/8 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 1/2 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 2/3 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

Calories: 527kcal