Vegan "Turkey" & Wild Rice Casserole

🛒 Ingredients

• #Base & Filling;
• 1 cup wild rice blend — rinsed well.. 3 cups vegetable stock
• 250–300 g vegan "turkey" — diced (chick’n-style strips, tempeh, or tofu marinated and cubed)
• 250 g mushrooms — sliced.. 1 medium onion — diced
• 2 cloves garlic — minced.. 2 celery stalks — finely diced
• 2 tbsp fresh parsley — chopped.. 1 tsp dried thyme.. ½ tsp dried sage
• ½ tsp rosemary.. Salt & black pepper — to taste
• #Creamy Sauce;
• 2 tbsp vegan butter.. 2 tbsp plain flour
• 1½ cups unsweetened plant milk (soy, oat, or cashew)
• ½ cup vegetable stock.. 1 tbsp soy sauce or tamari
• ½ tsp onion powder.. ¼ tsp nutmeg.. ¼ tsp white pepper
• #Topping;
• ½ cup flaked almonds — toasted
• Optional: fresh thyme or sage sprigs for garnish

👩‍🍳 Instructions

1. 1

   Cook the rice: Place wild rice and 3 cups stock in a saucepan. Bring to boil, reduce heat, cover, and simmer 35–40 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.

2. 2

   Sauté aromatics & mushrooms: Heat 1 tbsp oil in a large pan over medium heat. Add onion and celery — cook 5 minutes until soft. Add garlic, mushrooms, thyme, sage, and rosemary — cook 6–8 minutes until mushrooms release liquid and brown. Stir in vegan "turkey" and cook 3–4 minutes until heated through. Season lightly with salt and pepper.

3. 3

   Make the creamy sauce: In a separate small pot, melt vegan butter over low heat. Whisk in flour and cook 1 minute, stirring constantly. Gradually whisk in plant milk, stock, soy sauce, onion powder, nutmeg, and white pepper. Simmer 3–4 minutes, whisking often, until thick and smooth. Taste and adjust seasoning.

4. 4

   Combine everything: Preheat oven to 180°C (350°F). In a large bowl, mix cooked rice, mushroom-"turkey" mixture, and creamy sauce. Stir gently until evenly combined.

5. 5

   Bake: Transfer to a greased baking dish. Smooth the top. Bake uncovered 25–30 minutes until bubbly around edges and golden on top.

6. 6

   Toast almonds: While baking, dry-toast flaked almonds in a small pan over low heat 2–3 minutes until golden and fragrant. Watch closely — they burn fast!

7. 7

   Serve: Remove casserole from oven. Top generously with toasted almonds and fresh herbs. Let rest 10 minutes before serving — sauce thickens as it cools slightly!