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Creamy Mushroom Rice

  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 1 hour 5 minutes
  • Yield: 5-7


Infused rice:

  • 4 cups low sodium vegetable broth or water
  • 2 cups uncooked brown rice
  • 1/2 tbsp coconut aminos or tamari*
  • 1 bay leaf
  • 1 sprig of thyme


  • 1/4 cup low sodium vegetable broth or water
  • 3/4 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


  • 1 1/2 cup raw cashews, soaked
  • 3 tbsp nutritional yeast
  • 1/4 cup water + more as needed
  • Fresh black pepper, to taste


  1. Soak the cashews for the sauce for 2 hours in 2 cups of water. Drain.

Infused rice:

  1. 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.*


  1. 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.


  1. In a high speed blender, combine all of the sauce ingredients and process until smooth.


  1. Preheat oven to 350F.
  2. Mix rice and vegetables in a large baking dish/ Pour the sauce over and mix until everything is covered.
  3. Bake, covered, for 25 minutes.*
  4. 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
  • Category: Entree
  • Cuisine: Vegan