I love to browse food blogs and websites of all sorts for recipes that inspire me to cook. Some of my favorite dishes are ones that started out non vegan that I was able to transform into a vegan version.
I stumbled across this recipe at 101 Cookbooks quite a while ago. It sounded and looked great and I absolutely loved the author's commentary in the post. Like her, I have many recipes that invoke memories of childhood in my Mothers kitchen.
I changed this quite a bit in order to make it vegan but I think the general integrity of the original is left intact. This is definitely a great holiday dinner table or comfort food meal that seems best suited for the winter months.
As the author notes in her post, I agree this would be a great way to sneak in some extra veggies at a meal. As I ate this I literally thought it screamed for green beans! Next time!
1 1/2 cups brown rice
4 cups vegetable stock or water
1 tbsp olive oil
10 oz shitake mushrooms, chopped
5 green onions, chopped fine (green and white parts)
1 large clove garlic, minced
2 tbsp fresh thyme chopped and divided
3 tsp EnerG egg replacer
4 tbsp water
1/8 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1/2 cup vegan "ricotta" ( I used Tofutti "Better than Ricotta but you could use a home made tofu "ricotta")
1/2 cup vegan sour cream (I used Tofutti brand)
1/3 cup nutritional yeast
1/8 cup breadcrumb
1/2 tbsp Earth Balance Butter, melted
Salt and pepper to taste
Cook the brown rice by adding it to a pan with the vegetable stock or water. Bring to a boil, reduce the heat and simmer until all liquid is absorbe and the rice tender (about 45 minutes). Set aside.
Preheat oven to 350 degrees.
Over medium heat add olive oil to a saute pan. Add garlic, mushrooms and green onions. Season with salt and pepper. Saute a few minutes until the mushrooms soften. Set aside.
In a large bowl, add the vegan ricotta, two tablespoons of non dairy milk,and sour cream. In a small bowl whisk together the EnerG egg replace with 4 tbsp water and pour into the ricotta mixture. Add 1 tbsp thyme, the vegan sour cream, salt and pepper. Stir to incorporate. Add the rice and nutritional yeast into the ricotta mixture and stir.
Lightly grease a casserole dish (I used one slightly smaller than a 9x13) and turn the rice mixture into it. Mix the melted Earth Balance and bread crumb in a small dish until the mixture is crumbly. Sprinkle on top of the casserole and cover with foil.
Place in the oven for 30 minutes. Remove the foil and return to the oven for another 20-30 minutes until the top is golden brown and the casserole bubbly. Sprinkle with the remaining thyme.
Allow to cool for at least 10 minutes and serve.