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Vegan Creamy Wild Rice & Vegetable Stew

Vegan Creamy Wild Rice & Vegetable Stew

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This Mushroom Wild Rice Soup is creamy, made in one pot, and perfect for a weeknight meal! It’s so comforting, filling and incredibly easy to make.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Main Course
Cuisine Mediterranean
Servings 4
Calories 297 kcal

Ingredients
  

  • 2 tablespoons coconut or olive oil or vegan butter
  • 2 medium sized carrots finely diced
  • 3 stalks celery chopped and bottoms removed
  • 1 large red onion finely diced
  • 2 cloves Garlic
  • 8 ounces white button mushrooms
  • 2 tablespoons flour*
  • 1 cup/230g Wild rice
  • 5 ½ to 6 cups Vegetable broth* you may need more, if the broth steams out too quckly a
  • 1 teaspoon dried oregano
  • 1 tablespoon of fresh or dry Thyme
  • 1 teaspoon of salt
  • black pepper
  • 1 cup/245g/9 ounces coconut milk or almond milk
  • * crusty bread to serve

Instructions
 

  • In a large pot over medium-high heat, add the oil or vegan butter. Add in the carrots, celery, onions, garlic and mushrooms, and sauté for 8 minutes.
  • Sprinkle the flour over, and stir to combine. Add in the wild rice, vegetable broth, dried oregano, and fresh thyme. Season generously with sea salt and ground black pepper.
  • Bring everything to a boil, then reduce to a simmer. Simmer for about 50 to 60 minutes, until the wild rice is completely fluffed up and cooked through. Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes to heat through. Taste and season with sea salt and black pepper again. Remove from stove and serve alongside some bread. Enjoy!

Notes

  1. If you want your stew to be thicker, you can stir in another tablespoon or two of flour. Add in a little hot broth into a ramekin to blend it out first, then add it to the soup, mixing vigorously. If you want your stew thinner, add that extra ½ cup liquid in the ingredients.
  2. I used gluten-free flour. But you can use regular flour if you’re not gluten-free.
  3. You can increase the servings of anything apart from the rice.
  4. This recipe can easily be doubled.
  5. For the coconut milk, you can use canned OR boxed. I have tried both and they are both amazing. If you’re not concerned about calories, I would highly recommend the canned for that extra creaminess that it adds.

Nutrition

Calories: 297kcal
Keyword KEYWORD DAIRY FREE, EGG FREE, GLUTEN FREE, SOY FREE, VEGAN, VEGETARIAN
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