Some people have this crazy idea that vegans live on grass and tofu but the truth is your options for eating vegan are endless. I love to challenge the thought that vegans don't eat good, trust me we eat and we eat GOOD! To be honest we eat so much better since going vegan, the world of food just kind of opened up to us. Before we were vegan we had about 5 or 6 meals that we ate all the time, it was pretty boring and we ended up eating out so much because we were bored with our rotation. Now I have so many things I want to cook and bake I often can't make up my mind! I love to take non vegan recipes and veganize them, I have a LONG list of dishes I want to make vegan and when I saw this pin on Pinterest I knew I had to add it to the list. My husband loved Rice-a-Roni type dishes but in addition to being vegan we try make healthier choices which means staying away from most packaged processed foods so Rice-a-Roni type boxed products are off the table. When he took his first bite of this dish he said "It tastes like Rice-a-Roni" and I knew I had a winner!
We served this with a fresh salad and the recipe made enough for everyone to have seconds, and for lunches the next day.
Vegan Cheesy Chick'n and Wild Rice Casserole
3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced (I used precut carrot chips about a cup and a half)
2 Tablespoons fresh minced garlic (I used a whole head, minced we LOVE our garlic!)
4 cups of cooked mixed wild rice
1 teaspoon sea salt
1/2 teaspoon black pepper
Cheese Sauce
4 Tablespoons butter Earth Balance
1/4 Cup all purpose flour
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 Cups chicken broth Imagine Not Chicken Broth
Preheat oven to 350 degrees. In a large skillet or pot heat oil over medium heat. Saute onion, celery and carrots until
softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir
in chick'n, cooked rice, salt and pepper. Reduce heat to
low.
In a medium saucepan melt the Earth Balance over
medium high heat. Whisk in flour, salt and pepper then slowly pour in
the not chicken broth whisking continuously. Whisk until thick and nearly
boiling then stir in 1/2 of the package of Daiya cheese until thick and creamy. Pour cheese sauce into rice
mixture then transfer to a 9×13 inch baking dish. Top with the reminder of the Daiya and bake for 30 minutes.
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| Saute away! |
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| Browned and chopped Gardien ready to be added |
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| Add the rice and Chick'n to the veggies |
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| So many tastes and textures! |
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| Getting Cheesy! |
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| Add the cheese sauce |
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| Transfer to baking dish, top with the remainder of the Daiya and bake for 30 minutes |
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