Step 1

Preheat the oven to 350°F. Dice the onions and slice the mushrooms. Cut the vegan sausage link in half lengthwise and then slice each half. Place the sausage pieces back in the refrigerator for now.

Step 2

Cook the rice according to the package instructions in a small pot. This usually entails bringing 1 cup of rice with 2 cups of water to a boil. Reduce the heat to a simmer, cover the pot, and keep it on low heat until all of the water has been absorbed.

Step 3

While the rice is cooking, add olive oil to a large skillet that is over medium-high heat. Once the oil is heated, cook the mushroom slices for 3 minutes. Then, add the onions and continue to cook for 3 more minutes.

Step 4

Lower the heat to medium, then add the flour to the pan. Stir until the mushrooms and onions are fully coated. Slowly add the broth and continue stirring for about 4 minutes until the clumps have smoothed out.

Step 5

Stir in the plant milk, garlic powder, salt, and pepper. Cook this for 4 minutes as the mixture thickens. Add most of the vegan cheese and stir until it's melted.

Step 6

Remove the pan from the heat. Then, stir in the sausage pieces, frozen peas, frozen corn, and cooked rice.

Step 7

Pour everything into a medium-sized casserole dish. Top it with the remaining vegan cheese. Cover the dish with an oven-safe lid or foil and bake it for 20 minutes.

Step 8

Let the caserole cool for a few minutes. Garnish it with fresh parsley and enjoy!