Vegan Rice Casserole with Mushrooms

Ingredients

• Plant oil (for greasing the pan)
• 250 g long-grain rice
• 500 ml vegetable broth
• Salt
• 2 tbsp sunflower seeds
• 1 onion
• 1 Garlic clove
• 2 tbsp Vegan margarine
• 250 g Oyster mushrooms
• 1 red bell pepper
• 1 tbsp flour
• 250 ml unsweetened soy drink (soy milk)
• 1 tsp medium-hot mustard
• pepper (ground)
• Worcestershire sauce
• Nutmeg (freshly grated)
• 30 g spicy nutritional yeast flakes (health food store)
• parsley (for garnish)

Instructions

1. 1.

   Add the rice, broth, and a pinch of salt to a pot and bring to a boil. Cover and simmer for 15-20 minutes until al dente. Remove from heat and let cool uncovered.

2. 2.

   Preheat the oven to 180°C fan. Grease a large casserole dish with oil.

3. 3.

   Roast the sunflower seeds in a non-stick pan without fat until golden. Set aside.

4. 4.

   Peel and finely chop the onion and garlic; sauté in 1 tbsp margarine. Clean and halve or leave small oyster mushrooms whole, add them to the pan and cook for 2-3 minutes. Dice the red bell pepper, stir it in at the end, then remove from heat.

5. 5.

   Spread the cooked rice, mushrooms, and sunflower seeds into the casserole dish. Heat the remaining margarine in a saucepan. Sprinkle flour over it and stir until golden brown. Deglaze with soy milk while whisking constantly to avoid lumps. Stir in mustard and season with salt, pepper, Worcestershire sauce, and nutmeg. Fold in nutritional yeast flakes. If needed, thin with more soy milk or water.

6. 6.

   Pour the mixture over the rice and bake for 20-25 minutes until golden brown.

7. 7.

   Sprinkle with parsley before serving.