Vegan Holiday Wild Rice, Cranberry, and Leek Casserole
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Recipe type: Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The rich flavors of cranberry, leek, and celery are rounded out by a delicious sauce in this easy-to-prepare casserole.
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Saute mushrooms with a little oil and pepper in a shallow fry pan until soft.
  3. Combine mushrooms and all other ingredients in 2-qt casserole dish and stir well.
  4. Cover and bake about 1 hour and 15 minutes.
  5. Enjoy!
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/vegan/vegan-holiday-wild-rice-cranberry-and-leek-casserole/

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