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)
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 1/4 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.
Adapted from It Ain’t Meat, Babe. 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.
Prep Time:40 mins
Cook Time:25 mins
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