Mushroom Casserole Recipe


  1. Use any cooked grain you like, like red rice, quinoa or even millet (Foxtail works well).
  2. 1/2 pound (8 ounces) brown mushrooms, cleaned and chopped.
  3. 1 large onion, well chopped.
  4. 3 cloves garlic, finely chopped.
  5. 3 cups cooked brown rice, room temperature.
  6. 2 egg or vegans substitute: use 1 tablespoon ground flaxseed with 3 tablespoons of water, let it sit in the fridge 15 minutes before using it (you can leave it longer).
  7. 1 cup tofu.
  8. 1/2 cup cashew paste (soak overnight then grind to a fine paste).
  9. 1/2 teaspoon fine grain sea salt.
  10. 1/3 cup freshly grated vegan cheese.
  11. A bit of fresh tarragon or rosemary chopped. 


  1. Preheat oven to 176 degrees celsius.
  2. Rub a medium-large baking dish with a bit of olive oil or butter and set aside.
  3. In a large pan over medium-high heat saute the mushrooms in olive oil with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit.
  4. Add the onions and cook for another 4 or 5 minutes or until they are translucent.
  5. Stir in the garlic, cook for another minute and remove from heat.
  6. Add the brown rice to the skillet and stir until combined.
  7. In a medium bowl whisk together the eggs or flaxseed eggs, tofu, cashew paste and salt.
  8. Combine the rice mixture and tofu mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish.
  9. Sprinkle with vegan cheese, cover with foil and place in oven for 30 minutes.
  10. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges.
  11. Sprinkle with the chopped tarragon or rosemary, and the remaining cheese and enjoy.
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