Creamy Vegan Wild Rice with Mushrooms

Adaptable to avoid most food allergies, this Creamy Vegan Wild Rice with Mushrooms is big on flavor and easy to make and super satisfying to eat. 

This recipe comes together quickly, so it is a good one for a work/school night when time is short. It also reheats nicely so make enough for lunch tomorrow.

If you don’t need or care about pictures and detailed instructions, just scroll down to the bottom for the recipe box. If you like to see what things are supposed to look like along the way, keep reading.

Gather your ingredients:

I used wild rice in this and forgot to put it in the picture, but you know what that looks like so let’s move on.

Begin by cooking your rice according to the package directions. For my wild rice, I used 1 cup of rice and just under 3 cups of water. I cooked it in my Instant Pot for 22 minutes and allowed a natural pressure release. I had leftover rice, but that makes me happy.

While the rice is cooking, sauté the onions. Add splashes of water, wine or broth to deglaze the pan if they stick.

When the onions are translucent and soft, add the garlic.

You can see I like a lot of garlic! Suit your own tastes, of course.

Add the mushrooms and sauté them, stirring occasionally. When they are soft and beginning to brown, add the vinegar, wine, thyme, and smoked paprika. Scrape the bottom of the pan to loosen any browned bits.

Add the kale and simmer for about 10 minutes or until most of the liquid is absorbed.

While the kale cooks a bit, make the creamy sauce.

Add the tofu, water, seasonings and nutritional yeast to the blender. Blend on high until everything is mixed. It will be a thin sauce.

Once the kale has wilted a bit, add the cooked rice to the pan and stir well. Add the creamy sauce and mix well.

Serve with sundried tomatoes, if that sounds good to you.

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Creamy Vegan Wild Rice with Mushrooms

Adaptable to avoid most food allergies, this Creamy Vegan Wild Rice with Mushrooms is big on flavor and easy to make and super satisfying to eat. 

Course: Main Course

Cuisine: American

Keyword: Creamy Vegan Wild Rice with Mushrooms

Author: Trish Hall

Ingredients

Main Ingredients

• 3 cups cooked rice I used wild rice.
• 1 cup chopped onion I used purple
• 6-8 oz mushrooms I used portobello
• 3+ cloves fresh minced garlic I used about 3-4 Tbsp.
• 2 tbsp balsamic vinegar
• 1/2 cup white wine Can sub water or broth
• 1 tbsp tamari sauce Can use soy sauce if not gluten sensitive
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 cups chopped kale or spinach
• 1/3 cup sun-dried tomatoes I buy mine from Trader Joe's. No oil and they are nice and soft.

For the Sauce

• 1/2 package firm tofu Or sub 1/2 cup cashews or sunflower seeds
• 3/4 cup water
• 1/2-1 tsp salt optional
• 1 tsp garlic powder
• 1/2 tsp each sage, oregano, thyme
• 2 tbsp nutritional yeast optional, but really makes it taste good!

Instructions

1. Begin by cooking your rice according to the package directions. For my wild rice, I used 1 cup of rice and just under 3 cups of water. I cooked it in my Instant Pot for 22 minutes and allowed a natural pressure release.

   You'll have more than the recipe calls for, but you can always use more or save it for another meal. 

2. Sauté the onions. Add splashes of water, wine or broth to deglaze the pan if they stick. 

   When the onions are translucent and soft, add the garlic. Sauté a few minutes. 

3. Add the mushrooms and sauté them, stirring occasionally. 

   When they are soft and beginning to brown, add the vinegar, wine, thyme, and smoked paprika. Scrape the bottom of the pan to loosen any browned bits. 

4. Add the kale and simmer for about 10 minutes or until most of the liquid is absorbed. 

5. Add the rice and stir well. Pour in the creamy sauce and stir. 

6. Top with or mix in sundried tomatoes, if using. 

   Serve!

For the Sauce:

1. Add all ingredients to a blender and blend until smooth. It will be thin and easily pourable. 

Recipe Notes

The main ingredient amounts can be played with. Add more rice to stretch this further. 

The recipe for the sauce makes plenty. You don't have to use it all if you don't want it that creamy...but who doesn't want it that creamy? 

Any greens will work instead of the kale.