Vegan Holiday Wild Rice, Cranberry, and Leek Casserole
Author: Super Veggie Mom
Recipe type: Casserole
Prep time:
Cook time:
Total time:
Serves: 4
- 3 cups vegetable broth
- 1 tbsp olive oil (I used arbequina)
- ½ tsp ground thyme
- ½ tsp poultry seasoning
- 1 tsp Worcestershire sauce (vegan or optional)
- ½ tbsp pure maple syrup
- 1 tsp rice vinegar
- 2 cups sliced raw mushrooms (I used a blend of Shitake, oyster, and mini Bella)
- 1 + ¼ cups wild rice blend
- 1 tbsp nutritional yeast
- 1 celery stalk, chopped
- 1 leek, light green and white parts, chopped
- ⅓ cup chopped pecans (or sub walnuts)
- ⅓ cup dried cranberries (or another berry--do not sub raisins)
- ¼ tsp black pepper
- Preheat oven to 350 degrees.
- Saute mushrooms with a little oil and pepper in a shallow fry pan until soft.
- Combine mushrooms and all other ingredients in 2-qt casserole dish and stir well.
- Cover and bake about 1 hour and 15 minutes.
- Enjoy!
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/vegan/vegan-holiday-wild-rice-cranberry-and-leek-casserole/
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