As each season draw to an end, I find myself buying huge amounts of the delicious seasonal produce I won’t get to enjoy until the following year. Last month, it was berries. Last week, it was fresh, local corn. And while I’m still buried in corn, this casserole was a great way to use up at least a few ears. (Frozen corn works beautifully in this recipe as well).
Brown rice helps give this corn casserole some structure, and the vegan sour cream and rice milk keeps the dish creamy and moist. I also love the herbed breadcrumb topping which adds great texture.
This is a pretty flexible recipe, so you may consider adding chopped green chiles, fresh cilantro, or a few diced scallions to the mix. However you dress it up, it’s a hearty side dish for a gathering, and it’s one of those recipes where people will say, “I can’t believe it’s vegan!”
(Note: In the photo, I left it in the oven a wee bit too long! But follow the cooking times below, and the top will come out a light golden brown).
- ¾ c brown rice
- 1 T olive oil
- ½ c yellow onion, diced
- 2 garlic cloves, minced
- 1½ c mushrooms, sliced
- 1 t chili powder
- 1 t marjoram
- 4 c corn kernels (fresh or frozen)
- 1 c shelled frozen peas (fresh or frozen)
- ¾ c rice milk
- 1 c vegan sour cream (I use the Follow Your Heart brand)
- 1 c Daiya non-dairy cheese shreds (I used a combination of mozzarella and cheddar flavors, but any will work)
- 1 t salt
- freshly ground pepper to taste
- 2 t Earth Balance buttery spread (I use the Earth Balance Soy Free style)
- 2 c breadcrumbs (I use panko breadcrumbs, but another style will work)
- ¼ fresh parsley, chopped
- pinch of salt
- cooking spray or oil to prepare casserole dish
- Preheat oven to 375 degrees. Prepare a 9 x 9 casserole dish by using cooking spray or a light coating of oil.
- Cook brown rice according to package instructions. The amount should yield approximately one and one half cups cooked. Set aside.
- In a large sauté pan, heat olive oil. Stir in onion and garlic and cook 1-2 minutes. Stir in mushrooms, chili powder and marjoram and cook another 3 minutes, stirring regularly. Add in corn kernels and peas and continue stirring until mixture is heated and mushrooms are fully cooked through. Turn off heat.
- Add cooked brown rice, rice milk, sour cream and Daiya shreds to pan and stir well to combine. Stir in salt and freshly ground pepper to taste. Transfer mixture to the prepared casserole dish. Cover with foil and bake at 375 for thirty minutes.
- Heat Earth Balance spread in a sauté pan over a low-medium flame until melted. Add breadcrumbs and a pinch of salt, stirring continuously for about 3 minutes to ensure that breadcrumbs are evenly heated and don’t burn. Transfer breadcrumbs to a bowl to cool. Stir in fresh parsley.
- When the casserole has cooked for 30 minutes, remove from the oven. (Edges will be hot and bubbling). Top the casserole evenly with the breadcrumb mixture and cook uncovered for an additional 15 minutes. Serve hot.
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