When I think of the holidays with my family, it usually involves stuffing ourselves full of heavy foods, chatting politics over coffee and cheesecake (my Uncle’s favorite) then falling asleep on the couch with football playing in the background. It’s quite the event.
I’m the only one who eats a vegetarian diet, which can make things challenging sometimes. My grandmother usually prepares a tray of stuffed shells alongside the turkey or ham, depending on the holiday. The shells are delicious but I’ve always wanted to see if I can sneak in a vegan thanksgiving version of a classic dish without anyone noticing.
As soon as I tasted this wild rice mushroom casserole, I knew it was the one.
Made from a base of cashews, almond milk and arrowroot starch, it’s just as rich and creamy as it’s dairy-laden cousin, minus the heavy feeling that makes you want to pass out on the couch, although you are still welcome to do that.
Cooking the mushrooms with tamari (or soy sauce) and using vegan chicken broth helps to give it plenty of umami flavor, so no one will miss the meat. The whole thing is a plant-based comfort food dream come true.
If you’re concerned about allergies, this can easily be made gluten-free by using gluten-free breadcrumbs. You can also make it nut-free by leaving out the cashews and substituting plain soy milk for the almond milk. I prefer it with the cashews for that extra luxurious creamy texture, but they’re not completely necessary.
For the sauce:
For the casserole:
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