Craving a meal that’s both deeply comforting and elegantly flavorful? Look no further! This Creamy Vegan Wild Rice and Mushroom Skillet is a one-pan wonder that brings together the earthy notes of wild mushrooms, the hearty chew of wild rice, and a surprising pop of sweetness from dried cranberries. It’s a rich, satisfying dish that feels like a warm hug in a bowl, perfect for a cozy night in.
Ingredients
• PREP: 15 minutesCOOK: 55 minutesSTAND: 20 minutesMAKES: 4 servings
• 1/2 cup / 21 g chopped dried wild mushroom blend
• 4 cups / 960 ml vegan chicken-flavored vegetable broth
• 1/2 cup / 95 g uncooked wild rice, rinsed and drained
• 1/2 cup / 45 g textured vegetable protein (TVP)
• 1/2 cup / 50 g thinly sliced green onions, about 4
• 1/4 cup / 30 g dried cranberries
• 1 cup / 240 ml unsweetened soymilk
• 2 tbsp / 16 g all-purpose flour
• 1 tsp snipped fresh thyme
• 1/4 tsp ground black pepper
• 1 tbsp dry sherry, optional
Instructions
1. In a small bowl, cover the dried mushrooms with 1 cup of boiling water. Let them stand for 20 minutes to rehydrate, then drain well.
2. Meanwhile, combine the vegan broth and rinsed wild rice in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 40 minutes.
3. Stir in the textured vegetable protein, sliced green onions, dried cranberries, and the rehydrated mushrooms. Continue to cook for about 10 more minutes, or until the rice is tender.
4. In a separate small bowl, whisk together the unsweetened soymilk, all-purpose flour, fresh thyme, and black pepper until smooth. Pour this mixture into the saucepan with the rice.
5. Cook and stir constantly over medium heat until the mixture thickens and begins to bubble. Continue to cook and stir for 1 minute more to cook out the raw flour taste.
6. If using, stir in the dry sherry and heat through before serving.
Nutritional Information
• PER SERVING: 210 cal., 2.5 g total fat (0.5 g sat. fat), 0 mg chol., 700 mg sodium, 36 g carb., 5 g fiber, 13 g pro.
Pro Tips
• Don’t discard the mushroom soaking water! Strain it through a fine-mesh sieve or coffee filter to remove any grit, and use it to replace 1 cup of the vegetable broth for an even deeper, earthier mushroom flavor.
• To make this dish gluten-free, swap the all-purpose flour for a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold soymilk before adding it to the rest of the soymilk mixture.
• For a richer, ‘cheesy’ flavor, stir in 2-3 tablespoons of nutritional yeast along with the soymilk mixture. It adds a delicious savory depth that perfectly complements the mushrooms.
• If you don’t have textured vegetable protein (TVP), you can substitute it with a can of rinsed and drained lentils or chickpeas. Add them in during the last 10 minutes of cooking.
FAQ
Q: What can I use instead of TVP in this vegetarian skillet
A: This recipe is very flexible. If you don’t have textured vegetable protein (TVP), you can easily substitute it with one can of rinsed and drained lentils or chickpeas for a similar protein boost. Add them during the last 10 minutes of cooking.
Q: How can I make this vegetarian mushroom rice even creamier
A: For an extra rich and savory ‘cheesy’ flavor, stir in 2-3 tablespoons of nutritional yeast when you add the soymilk mixture. This is a great vegetarian pantry staple that adds a delicious savory depth that perfectly complements the mushrooms.
Q: Can I store and reheat this wild rice and mushroom dish
A: Absolutely. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of vegetable broth or soymilk to restore its creamy consistency if needed.
Q: Is this vegetarian skillet recipe gluten-free
A: You can easily make this dish gluten-free by swapping the all-purpose flour for a cornstarch slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold soymilk before adding it to the rest of the soymilk mixture to thicken the sauce.
