The holidays have arrived, so it is time to whip out some hearty dishes! This rice is perfect for your Thanksgiving menu. It is filling, creamy, flavor packed and easy to make.
This is not just any cream sauce, this sauce is:
Yes! It is possible to enjoy a decadent dish and still keep to your whole foods plant-based diet. In fact, it is possible to enjoy a WHOLE Vegan and Gluten-free Thanksgiving dinner that is packed with flavor and nutrition. You won’t miss the turkey, and you will feel a lot better than you would if you enjoyed a traditional Thanksgiving menu.
What I love most about this dish is the infused rice.
When cooking the rice, add to your rice cooker (or stove top pot): 1 sprig of thyme, 1/2 tbsp ofcoconut aminos or tamari and a bay leaf. Woah! These flavors infuse into the rice and make it so much more delicious. I make this rice without the sauce as a dish on the regular now since it easily spices things up for dinner. (You can replace the coconut aminos or tamari with regular soy sauce if you have that on hand)
I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!
A big thank you goes Yvonne <3 If you want to learn more about Yvonne and where to find her, you can read my interview with her here.
Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!
- 4 cups low sodium vegetable broth or water
- 2 cups uncooked brown rice
- ½ tbsp coconut aminos or tamari*
- 1 bay leaf
- 1 sprig of thyme
- ¼ cup low sodium vegetable broth or water
- ¾ cup leeks, finely chopped
- 1 medium carrot, peeled* and chopped small
- 1 stalk of celery, chopped small
- 2 cups mushrooms, sliced
- 1 tbsp fresh sage
- 1 clove garlic
- Salt and pepper to taste
- 1½ cup raw cashews, soaked
- 3 tbsp nutritional yeast
- ¼ cup water + more as needed
- Fresh black pepper, to taste
- Soak the cashews for the sauce for 2 hours in 2 cups of water. Drain.
- In a medium pot, bring the vegetable broth to a boil. Add the rice, coconut aminos or tamari, bay leaf and thyme and reduce the heat to medium-low. Cover and allow it to cook until all liquid is absorbed, about 25-30 minutes.*
- In a pan, heat ¼ cup vegetable broth or water until warm. Add leek and mushrooms, and cook until the leeks are transparent. Add in the carrots, celery, sage. Cover, and let cook until all vegetables are tender, opening it and stirring a few times. Season it with pepper to taste.
- In a high speed blender, combine all of the sauce ingredients and process until smooth.
- Preheat oven to 350F.
- Mix rice and vegetables in a large baking dish/ Pour the sauce over and mix until everything is covered.
- Bake, covered, for 25 minutes.*
- Remove from the oven and cool 10 minutes before serving.
If you use a different type of rice, the cooking time may vary.
You can replace the coconut aminos or tamari with regular soy sauce if you have that on hand
You may leave the carrot skin on, I just peel out of preference.
If you would like a crust on the top layer, remove the lid and broil for the final five minutes.
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