INGREDIENTS:

  • 3 tablespoons Earth Blend “Butter” (vegan, plant-based)
  • 1/3 cup dry white wine or dry Sherry
  • 1/2 large onion, diced
  • 1 teaspoon salt
  • 2 garlic cloves, minced or pressed
  • 1/2 teaspoon ground mustard powder or one (1) teaspoon smooth Dijon mustard
  • 1/8 teaspoon of cayenne pepper
  • 1 cup cooked wild rice blend
  • 1 pound fresh organic broccoli, broken up into 1-inch florets
  • 4 cups sliced fresh Portobello mushrooms, sliced
  • 1 tablespoon King Arthur Potato Flour
  • 1 tablespoon Potato Starch
  • 1 cup plain, unsweetened almond, soy, or rice milk
  • 2/3 cup low-sodium vegetable or mushroom broth

DIRECTIONS:

  • Cook wild rice according to package directions; set aside, but keep warm. In a very large non- stick skillet, melt butter. Add onion, garlic, mustard, cayenne, wine and just 2 cups of mushrooms and sauté 5 – 7 minutes over medium heat. Turn heat to medium low and add potato flour and potato starch and stir until well blended. Return heat to medium-high, add broth & almond milk and bring to a light boil. Lower heat and cook 5 – 10 min, until mixture thickens & liquid evaporates somewhat. Remove from heat and add salt/pepper to taste, then let cool just 10 minutes. While mixture is cooling, combine broccoli, remaining mushrooms and wild rice in a large mixing bowl, rinse, and set aside.
  • In a high speed blender, puree “warm” mushroom-broth mixture. Mixture should resemble cream sauce. If needed, add more salt/pepper, and/or seasoning to taste (I add a dash of Nutmeg). Pour warm pureed mushroom-broth mixture over veggie/rice mixture and blend well. Pour entire contents into a large round greased Corning Ware-type casserole dish. I generously sprinkle buttered (gluten-free) panko bread crumbs over top and bake at 375° for 20 – 30 minutes, or until bubbly.
    This is my (non-vegan) friend’s recipe and I altered it to make it healthy. She used whole milk, butter, white flour and cheese + generously buttered bread crumbs. I loved the casserole, but completely revised the recipe to make it Vegan for me and more healthy my husband.

Bon Appetit!

Print Friendly, PDF & Email