This creamy Vegan Casserole with Rice is sure to please! Cheesy rice surrounds delicious mushrooms, peas, and vegan sausage in every bite. Perfect for potlucks or busy weeknight meals at home!
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 version but veganized with vegan sausage, plant-based milk, and vegan cheese.
We whip up a quick, tasty vegan version of cream of mushroom within the same pan that the other ingredients are cooked in.
Reasons You’ll Love this Recipe
- Dairy-free
- Warm & comforting
- Quick & easy to make
- Is a vegan version of a classic
- Perfect for potlucks and meal trains
Ingredient Notes
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, or soy.
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.
How to Make Vegan Casserole with Rice
Preheat the oven to 350°F. Dice the onions and slice the mushrooms. Cut the vegan sausage link in half lengthwise and then slice each half. Place the sausage pieces back in the refrigerator for now.
Cook the rice according to the package instructions in a small pot. 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 of the water has been absorbed.
While the rice is cooking, add olive oil to a large saucepan that is over medium-high heat. Once the oil is heated, cook the mushroom slices for 3 minutes. Then, add the onions and continue to cook for 3 more minutes.
Lower the heat to medium then add the flour to the pan. Stir until the mushrooms and onions are coated with flour. Slowly add the broth and continue stirring for about 4 minutes until the clumps have smoothed out.
Stir in the plant milk and seasoning. Cook this for 4 minutes as the mixture thickens. Add most of the vegan cheese and stir until it's melted.
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 like this 1.5 quart Corningware dish. Top it with the remaining vegan cheese. Cover the dish with an oven-safe lid or foil and bake it for 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.
Recipe Variations
- Use a different type of mushroom like white mushrooms or cremini.
- 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.
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 up to 4 days or in the freezer for up to 2 months.
-Reheat 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.
Related Recipes
- Use your leftover peas in this delicious Vegan Pot Pie!
- Create another quick and hearty meal with this Vegan Potato Soup!
I hope you loved this Vegan Casserole with Rice! Please leave a star rating and comment below.
Vegan Casserole with Rice
Ingredients
- 2 tablespoons olive oil
- 8 ounces baby bella mushrooms, sliced
- ⅓ cup white onions, diced
- 1 link vegan sausage, diced
- 1 cup white rice
- ¼ cup all-purpose flour
- 1 cup vegetable broth, low-sodium
- 1 cup plant-based milk
- ½ tablespoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup vegan cheddar shreds
- ½ cup peas, frozen
- ½ cup corn, frozen
- fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F. Dice the onions and slice the mushrooms. Cut the vegan sausage link in half lengthwise and then slice each half. Place the sausage pieces back in the refrigerator for now.
- Cook the rice according to the package instructions in a small pot. This usually entails 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.
- While the rice is cooking, add olive oil to a large skillet that is over medium-high heat. Once the oil is heated, cook the mushroom slices for 3 minutes. Then, add the onions and continue to cook for 3 more minutes.
- Lower the heat to medium, then add the flour to the pan. Stir until the mushrooms and onions are fully coated. Slowly add the broth and continue stirring for about 4 minutes until the clumps have smoothed out.
- Stir in the plant milk, garlic powder, salt, and pepper. Cook this for 4 minutes as the mixture thickens. Add most of the vegan cheese and stir until it's melted.
- 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 20 minutes.
- Let the caserole cool for a few minutes. Garnish it with fresh parsley and enjoy!
Video
Notes
Recipe Variation Ideas
- Use different types of mushrooms such as white mushrooms or cremini.
- Add other vegetables of your choice like asparagus, broccoli, or zucchini.
- 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.
Make-Ahead
This vegan casserole can be made ahead of time and 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.Leftovers & Reheat
- Store any leftover casserole in a sealed container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- Reheat 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 it's fully warmed up.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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I am extremely inspired with your writing skills and also with the structure in your weblog. Is this a paid topic or did you customize it your self? Anyway keep up the excellent high quality writing, it's rare to look a great weblog like this one these days..
Bonnie
Thank you so much for such a thoughtful and encouraging note! This is on a paid Feast theme on WordPress with a few minor customizations.
Nicole
Step 7 says to add the remaining cheese, but where does the rest of the cheese go? It isn’t in the instructions.
Bonnie
Hi Nicole! Thank you so much for catching that! The cheese goes in right after the plant-based milk. It looks like I mentioned that further up on the page but forgot to write that step in the recipe card. I will fix that today.