Step 1

Preheat the oven to 350°F. Slice the mushrooms, and dice the onions and vegan sausage. Place the sausage back in the refrigerator for now.

Step 2

Cook the rice according to the package instructions in a small pot. Usually by 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 the olive oil to a large skillet over medium-high heat. Once the oil is heated, cook the mushroom slices for 3-4 minutes as they start to sweat. Then, add the onions and sauté them until they soften.

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 3-4 minutes or until the clumps have smoothed out.

Step 5

Stir in the plant milk, garlic powder, salt, and pepper. Cook this for several minutes as the mixture thickens. Stir in most of the vegan cheese.

Step 6

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

Step 7

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