Tvp Mushrooms Rice Casserole
Delight in the comforting flavors of this hearty TVP Mushroom Rice Casserole, a perfect plant-based dish that's both satisfying and packed with nutrition. Featuring protein-rich textured vegetable protein (TVP), savory button mushrooms, and aromatic spices like smoked paprika and thyme, this recipe delivers a wholesome combination of taste and texture. Tossed with fluffy rice and finished with optional vegan cheese for a melty topping, this casserole is easy to assemble and ideal for weeknight dinners or meal prep. With just 15 minutes of prep time and customizable ingredients, this vegan casserole is a crowd-pleaser that’s sure to earn a permanent spot in your dinner rotation.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1.5 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium White onion, diced
- 2 cloves Garlic cloves, minced
- 2 cups Button mushrooms, sliced
- 3 cups Cooked white or brown rice
- 2 tablespoons Soy sauce
- 2 tablespoons Nutritional yeast
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a casserole dish and set it aside.
In a small bowl, combine the TVP with 1 cup of hot vegetable broth. Let it sit for 10 minutes to rehydrate, then drain any excess liquid.
While the TVP is rehydrating, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
Mix in the rehydrated TVP, soy sauce, nutritional yeast, dried thyme, smoked paprika, salt, and black pepper. Stir everything together and cook for 2-3 minutes to combine the flavors.
Add the cooked rice to the skillet and stir well to evenly incorporate all ingredients.
Transfer the mixture into the greased casserole dish, spreading it out evenly.
If using, sprinkle the vegan cheese on top of the casserole.
Cover the casserole with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes to lightly brown the top.
Let the casserole cool for 5 minutes before serving. Enjoy this hearty and flavorful TVP Mushroom Rice Casserole!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 6.2 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
