This comforting Vegan Casserole with Rice is so hearty and delicious! A homemade cream of mushroom sauce and cheesy rice surrounds veggies and vegan sausage in every bite. Easily prepare this tasty dish for busy weeknights or meal prep!
We love casseroles at our house and especially this one! It’s a breeze to put together and is incredibly filling. The variety of flavors hit all the right spots in this ultra comforting dish!
This recipe is similar to the classic cheesy rice casserole but made with vegan sausage, plant-based milk, and vegan cheese.
Easily whip up a quick and tasty vegan cream of mushroom within the same pan that the other ingredients are cooked in.
For more hearty vegan meals, be sure to check out my Stroganoff, Tofu Burrito Bowl, Baked Spaghetti, Stew and Dumplings, Goulash, and Hamburger Helper!
Reasons To Love this Casserole
- Dairy-free yet so creamy
- Quick and easy to make for the whole family
- Perfect hearty dinner for potlucks and meal trains
- Cozy meal that will “stick to your bones” on chilly days
- Is an irresistible vegan version of the classic cheesy rice casserole
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Ingredient Notes And Substitutions
- Rice – Rice is what brings this whole dish together and makes it very filling. I use white rice for this recipe, but wild rice or brown rice would also work really well.
- Mushrooms – Fresh baby bella mushrooms add a delicious flavor and hearty texture to this easy vegan casserole. Another type of mushroom can certainly be used here.
- Vegetables – Frozen peas and corn add a healthy veggie element while also giving a nice crunch to every bite. Keep them frozen up until you’re ready to mix them into the casserole so they don’t overcook and get mushy. You can use the leftover peas from this delicious Vegan Pot Pie recipe.
- Vegan Cheese – For this recipe, I use vegan cheddar shreds for a nice cheesy taste and texture. My favorite vegan cheddar cheeses include Violife, Follow Your Heart, Trader Joe’s, and Daiya.
- Plant Milk – Any type of unsweetened plant-based milk works such as oat, almond, soy, etc.
- Vegan Sausage – Vegan sausage like Field Roast’s Smoked Apple & Sage adds a perfect flavor and heartiness to this casserole.
- Broth & Flour – Low-sodium vegetable broth and all-purpose flour come together with olive oil to form a base for the creaminess of this casserole.
- More Flavor – Onions, garlic powder, salt, pepper, and parsley for garnish add a savory dynamic to the entire dish.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Preheat the oven and cut the onions, mushrooms, and vegan sausage.
Cook the rice according to the package instructions. This usually entails bringing 1 cup of rice with 2 cups of water to a boil. Then reduce the heat to a simmer, cover the pot, and keep it on low heat until all the water has been absorbed.
While the rice is cooking, add olive oil to a large saucepan over medium-high heat. Once the oil is heated, cook the mushroom slices for a few minutes. Then, add the onions and cook them for a few more minutes, until softened.
Lower the heat to medium then add in the flour. Stir to coat the mushrooms and onions. Slowly add the broth and continue stirring until the clumps have smoothed out.
Stir in the plant milk and seasoning. Cook this for a few minutes as the mixture thickens. Stir in most of the vegan cheese.
Remove the pan from the heat. Then, stir in the sausage pieces, frozen peas, frozen corn, and cooked rice.
Pour everything into a medium-sized casserole dish. Top it with the remaining vegan cheese. Cover the dish with an oven-safe lid or foil and bake it for about 20 minutes.
Remove the casserole from the oven and allow it to cool for a few minutes. Garnish it with fresh parsley and enjoy!
Notes
Keep the peas and corn frozen until you’re ready to use them to keep them from becoming mushy.
Variation Ideas
- Try a different type of mushroom like shiitake or portobello.
- Add other vegetables of your choice such as asparagus, broccoli, or zucchini.
- Sprinkle bread crumbs or crushed crackers on top before baking to give this casserole more of a crunch. Keep the lid off if you do add any crunchy toppings so they can crisp up.
Frequently Asked Questions
This vegan casserole can be made ahead of time and just popped into the oven when you’re ready to bake it! After fully preparing it, keep it in the refrigerator for up to 3 days. Bake it at 350°F for 30 minutes. This cook-time is a little longer than the recipe calls for because the casserole will be colder, coming from the refrigerator.
Store leftover casserole in a sealed container in the refrigerator for 4 days or in the freezer for 2 months.
Reheat the refrigerated casserole in the microwave. If frozen, allow it to thaw in the refrigerator overnight before reheating it in the microwave. Stir and check after 1-minute intervals until fully warmed up.
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Vegan Casserole with Rice
Bonnie – Serene Trail
Ingredients
- 2 tablespoons olive oil
- 8 ounces baby bella mushrooms, or white, sliced, (227g)
- 1/3 medium white onion, diced
- 1 link vegan sausage, diced
- 1 cup white rice, uncooked, (210g)
- 1/4 cup all-purpose flour, (30g)
- 1 cup vegetable broth, or bouillon+water, (240ml)
- 1 cup plant-based milk, (240ml)
- 1/2 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup vegan cheddar shreds, (115g)
- 1/2 cup peas, frozen, (80g)
- 1/2 cup corn, frozen, (70g)
- fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (180)°C. Cook the rice according to the package instructions in a small pot. Usually by bringing 1 cup of rice with 2 cups of water to a boil. Reduce the heat to a simmer, cover the pot, and keep it on low heat until all of the water has been absorbed.
- Meanwhile, add the oil to a large skillet over medium-high heat. Once heated, cook the mushroom slices for 3-4 minutes as they start to sweat. Then, add the onions and sauté them until they soften.
- Lower the heat to medium, then add the flour to the pan. Stir until the vegetables are coated. Slowly add the broth and continue stirring for 3-4 minutes or until the clumps have smoothed out.
- Stir in the plant milk, garlic powder, salt, and pepper. Cook this for several minutes as the mixture thickens. Then, mix in most of the vegan cheese (save some for toppings).
- Remove the pan from the heat, then stir in the sausage pieces, frozen peas, frozen corn, and cooked rice.
- Spoon everything into a medium-sized casserole dish. Top it with the remaining vegan cheese. Cover the dish with an oven-safe lid or foil and bake for 20 minutes.
Video
Notes
Recipe Variation Ideas
- Add other vegetables like asparagus, broccoli, or zucchini.
- Try it with different types of mushrooms such as portobello or shiitake.
- Sprinkle bread crumbs or crushed crackers on top of the casserole before baking it. Keep the lid off if you do add any crunchy toppings so they can crisp up.
Nutrition
The nutritional information provided is an estimate from third-party calculations.
