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Vegan mushroom bake served
Hearty mushroom and rice casserole with a golden crust

Vegan Mushroom & Rice Bake

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Mushrooms are the meat of the forest: full of umami, responsible for the meaty taste experience. In this recipe, the creaminess of coconut cream replaces sour cream, giving a rich, juicy one-pot dish that is satisfying yet plant-based. Layering ensures there is rice, sauce, and mushrooms in every spoonful.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heatproof dish
  • Frying pan

Instructions

1 ✓

Cook the rice in salted water until half-done (not fully ready, as it will soften further in the oven).

Tip: If you overcook it at the start, it will be mushy by the end (starch granules split).
2 ✓

Slice the mushrooms, dice the onion. Heat oil and sauté the onion. Add the mushrooms and fry over high heat.

Tip: High heat is important so the mushrooms brown, not just steam in their own juice.
3 ✓

When the mushroom juice has evaporated, add the crushed garlic and spices (salt, pepper, paprika, cumin). Pour in the coconut cream and bring to a boil.

Tip: Don't fry paprika in oil for long as it can turn bitter.
4 ✓

Preheat oven to 180°C. Spread half the rice in a heatproof dish, then half the mushroom ragout. Repeat the layering.

Tip: Press the layers down slightly to make it sliceable.
5 ✓

Bake for 20-25 minutes until the top browns slightly and the sauce starts bubbling.

Tip: The flavours meld at this time (diffusion).
6 ✓

Sprinkle with parsley before serving.

Recipe FAQ

Why did the bake become watery?
Mushrooms release a lot of water. It is important to evaporate their juice in the pan before layering in the dish.

Ingredients

  • 500 g Button mushrooms or chestnut mushrooms
  • 200 g Rice (dry weight)
  • 1 pc Red onion
  • 3 cloves Garlic
  • 200 ml Thick coconut cream
  • 3 tbsp Olive oil
  • 0.5 tsp Ground cumin
  • 1 tsp Paprika powder
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 2 tbsp Fresh parsley