Creamy Vegan Mushroom Wild Rice Soup

This vegan Mushroom Wild Rice Soup is creamy, satisfying, and made in a single pot, so it’s perfect for a weeknight dinner!

Some soups are more properly classified as pureed salads served warm in a bowl.

Don’t get me wrong, veggie soups are delicious, but it’s hard to make a meal out of them without adding some protein or maybe a sandwich on the side. This vegan mushroom wild rice soup is another story, though—with the meaty mushrooms, hearty wild rice, and creamy broth, it’s super satisfying and definitely meal-worthy!

To say we enjoyed this soup would be an understatement. I loved using mushrooms to “beef up” the soup, and they add such a delicious umami flavour. The earthy, chewy wild rice is delicious in every bite and adds a beautiful texture to this soup. Plus, it’s so pretty, right?!

Is Wild Rice Actually Rice?

So technically speaking, wild rice isn’t actually rice. It’s the seed of an aquatic grass that’s native to North America. It has a chewy texture and nutty flavour that you’ll love.

You can find wild rice in most grocery stores these days, but if you can’t find it (or don’t want to use it), you can substitute brown rice, black rice, red rice, or even quinoa or wheat berries. Just note that the cooking time will be different if you substitute another ingredient for the wild rice.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Coconut oil, olive oil, or vegan butter
• Carrots
• Celery
• Red onion – Shallots or a yellow onion can be used if you prefer.
• Garlic
• Baby Bella or white button mushrooms
• Flour – Use gluten-free flour to make this recipe gluten-free. I like Bob’s Red Mill.
• Wild rice
• Vegetable broth – Use store-bought or homemade vegetable broth .
• Dried oregano
• Fresh thyme
• Sea salt and black pepper
• Coconut milk or almond milk

What’s the Difference Between White Mushrooms and Baby Bella Mushrooms?

White mushrooms are the most common type of mushroom, and they have a mild taste and firm texture. They’re also the most inexpensive mushroom variety!

Baby bella mushrooms are a slightly larger, darker version of white mushrooms—they’re still pretty mild in flavour, but they do have a more robust taste. As their name suggests, they fall somewhere in between white mushrooms and portobellos in appearance and flavour.

How to Make Vegan Mushroom Wild Rice Soup

Ready for a delicious dinner? Here’s what you’ll need to do!

Cook the vegetables . Heat the oil or vegan butter in a large pot set over medium-high heat. Add the carrots, celery, onions, garlic, and mushrooms and sauté for about 8 minutes.

Add most of the remaining ingredients. Sprinkle the flour over the vegetables, and stir to coat. Next, add the wild rice, vegetable broth, dried oregano, and thyme. Season with salt and pepper, then bring the soup to a boil.

Simmer . Once the soup has come to a boil, reduce the heat and simmer for 50 to 60 minutes, stirring about every 10 minutes. The soup will be done when the wild rice is fluffy and tender.

Finish . Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes, or until heated through. Remove from the heat and season to taste.

Tips for Success

This soup is easy to make, but these tips will help make sure your vegan Mushroom Wild Rice Soup turns out perfect !

• Use full-fat coconut milk for the creamiest results . Almond milk or lite coconut milk work too, but full-fat coconut milk is best for matching the consistency of a soup made with heavy dairy cream.
• Want a thicker soup? Stir together a tablespoon or two of flour with some of the hot broth, then pour this mixture into the soup.
• Prefer a thinner soup ? Add extra broth and adjust the seasonings accordingly.

How to Store and Reheat

This soup will keep in the fridge for up to 5 days when stored in an airtight container. You can reheat it in the microwave or on the stovetop.

Can This Recipe Be Frozen?

Yes, this recipe can be frozen in an airtight container for up to 3 months. You can either reheat it from frozen or let it thaw in the refrigerator, which will shorten the time needed to warm it up in the microwave or on the stove.

Ingredients

• 2 tablespoons coconut oil , olive oil or vegan butter
• 2 medium carrots , finely diced
• 3 stalks celery , chopped and bottoms removed
• 1 large red onion , finely diced
• 2 cloves garlic , minched
• 8 ounces baby Bella or white button mushrooms , sliced
• 2 tablespoons flour*
• 1/2 cup wild rice
• 4 ½ to 5 cups vegetable broth*
• 1 teaspoon dried oregano
• 1 tablespoons fresh thyme
• sea salt and black pepper
• 1 cup coconut milk * , or almond milk
• crusty bread , to serve with

Instructions

• In a large pot over medium high heat, add the oil or vegan butter.
• Add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes.
• Sprinkle the flour over, and stir to combine. Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with sea salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.
• Simmer for about 50 to 60 minutes, stirring every 10 minutes or so, until the wild rice is completely fluffed up and cooked through. Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes to heat through. Taste and season with sea salt and black pepper again.
• Remove from stove and serve alongside some bread. Enjoy!

Notes

1. If you want your soup to be thicker, you can stir in another tablespoon or two of flour. Add in a little hot broth into a ramekin to blend it out first, then add it to the soup, mixing vigorously. If you want your soup thinner, add that extra ½ cup liquid in the ingredients.
2. I used gluten free flour – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! But you can use regular flour if you’re not gluten free.
3. You can increase the servings of anything apart from the rice.
4. This recipe can easily be doubled.
5. For the coconut milk, you can use canned OR boxed. I have tried both and they are both amazing. If you’re not concerned about calories, I would highly recommend the canned for that extra creaminess that it adds.
6. This soup will keep in the fridge for up to 5 days when stored in an airtight container, or frozen for up to 3 months. You can reheat it in the microwave or on the stovetop.

This vegan Mushroom Wild Rice Soup is creamy, satisfying, and made in a single pot, so it’s perfect for a weeknight dinner!

Some soups are more properly classified as pureed salads served warm in a bowl.

Don’t get me wrong, veggie soups are delicious, but it’s hard to make a meal out of them without adding some protein or maybe a sandwich on the side. This vegan mushroom wild rice soup is another story, though—with the meaty mushrooms, hearty wild rice, and creamy broth, it’s super satisfying and definitely meal-worthy!

To say we enjoyed this soup would be an understatement. I loved using mushrooms to “beef up” the soup, and they add such a delicious umami flavour. The earthy, chewy wild rice is delicious in every bite and adds a beautiful texture to this soup. Plus, it’s so pretty, right?!

Is Wild Rice Actually Rice?

So technically speaking, wild rice isn’t actually rice. It’s the seed of an aquatic grass that’s native to North America. It has a chewy texture and nutty flavour that you’ll love.

You can find wild rice in most grocery stores these days, but if you can’t find it (or don’t want to use it), you can substitute brown rice, black rice, red rice, or even quinoa or wheat berries. Just note that the cooking time will be different if you substitute another ingredient for the wild rice.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Coconut oil, olive oil, or vegan butter
• Carrots
• Celery
• Red onion – Shallots or a yellow onion can be used if you prefer.
• Garlic
• Baby Bella or white button mushrooms
• Flour – Use gluten-free flour to make this recipe gluten-free. I like Bob’s Red Mill.
• Wild rice
• Vegetable broth – Use store-bought or homemade vegetable broth .
• Dried oregano
• Fresh thyme
• Sea salt and black pepper
• Coconut milk or almond milk

What’s the Difference Between White Mushrooms and Baby Bella Mushrooms?

White mushrooms are the most common type of mushroom, and they have a mild taste and firm texture. They’re also the most inexpensive mushroom variety!

Baby bella mushrooms are a slightly larger, darker version of white mushrooms—they’re still pretty mild in flavour, but they do have a more robust taste. As their name suggests, they fall somewhere in between white mushrooms and portobellos in appearance and flavour.

How to Make Vegan Mushroom Wild Rice Soup

Ready for a delicious dinner? Here’s what you’ll need to do!

Cook the vegetables . Heat the oil or vegan butter in a large pot set over medium-high heat. Add the carrots, celery, onions, garlic, and mushrooms and sauté for about 8 minutes.

Add most of the remaining ingredients. Sprinkle the flour over the vegetables, and stir to coat. Next, add the wild rice, vegetable broth, dried oregano, and thyme. Season with salt and pepper, then bring the soup to a boil.

Simmer . Once the soup has come to a boil, reduce the heat and simmer for 50 to 60 minutes, stirring about every 10 minutes. The soup will be done when the wild rice is fluffy and tender.

Finish . Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes, or until heated through. Remove from the heat and season to taste.

Tips for Success

This soup is easy to make, but these tips will help make sure your vegan Mushroom Wild Rice Soup turns out perfect !

• Use full-fat coconut milk for the creamiest results . Almond milk or lite coconut milk work too, but full-fat coconut milk is best for matching the consistency of a soup made with heavy dairy cream.
• Want a thicker soup? Stir together a tablespoon or two of flour with some of the hot broth, then pour this mixture into the soup.
• Prefer a thinner soup ? Add extra broth and adjust the seasonings accordingly.

How to Store and Reheat

This soup will keep in the fridge for up to 5 days when stored in an airtight container. You can reheat it in the microwave or on the stovetop.

Can This Recipe Be Frozen?

Yes, this recipe can be frozen in an airtight container for up to 3 months. You can either reheat it from frozen or let it thaw in the refrigerator, which will shorten the time needed to warm it up in the microwave or on the stove.

Ingredients

• 2 tablespoons coconut oil , olive oil or vegan butter
• 2 medium carrots , finely diced
• 3 stalks celery , chopped and bottoms removed
• 1 large red onion , finely diced
• 2 cloves garlic , minched
• 8 ounces baby Bella or white button mushrooms , sliced
• 2 tablespoons flour*
• 1/2 cup wild rice
• 4 ½ to 5 cups vegetable broth*
• 1 teaspoon dried oregano
• 1 tablespoons fresh thyme
• sea salt and black pepper
• 1 cup coconut milk * , or almond milk
• crusty bread , to serve with

Instructions

• In a large pot over medium high heat, add the oil or vegan butter.
• Add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes.
• Sprinkle the flour over, and stir to combine. Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with sea salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.
• Simmer for about 50 to 60 minutes, stirring every 10 minutes or so, until the wild rice is completely fluffed up and cooked through. Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes to heat through. Taste and season with sea salt and black pepper again.
• Remove from stove and serve alongside some bread. Enjoy!

Notes

1. If you want your soup to be thicker, you can stir in another tablespoon or two of flour. Add in a little hot broth into a ramekin to blend it out first, then add it to the soup, mixing vigorously. If you want your soup thinner, add that extra ½ cup liquid in the ingredients.
2. I used gluten free flour – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! But you can use regular flour if you’re not gluten free.
3. You can increase the servings of anything apart from the rice.
4. This recipe can easily be doubled.
5. For the coconut milk, you can use canned OR boxed. I have tried both and they are both amazing. If you’re not concerned about calories, I would highly recommend the canned for that extra creaminess that it adds.
6. This soup will keep in the fridge for up to 5 days when stored in an airtight container, or frozen for up to 3 months. You can reheat it in the microwave or on the stovetop.

This vegan Mushroom Wild Rice Soup is creamy, satisfying, and made in a single pot, so it’s perfect for a weeknight dinner!

Some soups are more properly classified as pureed salads served warm in a bowl.

Don’t get me wrong, veggie soups are delicious, but it’s hard to make a meal out of them without adding some protein or maybe a sandwich on the side. This vegan mushroom wild rice soup is another story, though—with the meaty mushrooms, hearty wild rice, and creamy broth, it’s super satisfying and definitely meal-worthy!

To say we enjoyed this soup would be an understatement. I loved using mushrooms to “beef up” the soup, and they add such a delicious umami flavour. The earthy, chewy wild rice is delicious in every bite and adds a beautiful texture to this soup. Plus, it’s so pretty, right?!

Is Wild Rice Actually Rice?

So technically speaking, wild rice isn’t actually rice. It’s the seed of an aquatic grass that’s native to North America. It has a chewy texture and nutty flavour that you’ll love.

You can find wild rice in most grocery stores these days, but if you can’t find it (or don’t want to use it), you can substitute brown rice, black rice, red rice, or even quinoa or wheat berries. Just note that the cooking time will be different if you substitute another ingredient for the wild rice.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Coconut oil, olive oil, or vegan butter
• Carrots
• Celery
• Red onion – Shallots or a yellow onion can be used if you prefer.
• Garlic
• Baby Bella or white button mushrooms
• Flour – Use gluten-free flour to make this recipe gluten-free. I like Bob’s Red Mill.
• Wild rice
• Vegetable broth – Use store-bought or homemade vegetable broth .
• Dried oregano
• Fresh thyme
• Sea salt and black pepper
• Coconut milk or almond milk

What’s the Difference Between White Mushrooms and Baby Bella Mushrooms?

White mushrooms are the most common type of mushroom, and they have a mild taste and firm texture. They’re also the most inexpensive mushroom variety!

Baby bella mushrooms are a slightly larger, darker version of white mushrooms—they’re still pretty mild in flavour, but they do have a more robust taste. As their name suggests, they fall somewhere in between white mushrooms and portobellos in appearance and flavour.

How to Make Vegan Mushroom Wild Rice Soup

Ready for a delicious dinner? Here’s what you’ll need to do!

Cook the vegetables . Heat the oil or vegan butter in a large pot set over medium-high heat. Add the carrots, celery, onions, garlic, and mushrooms and sauté for about 8 minutes.

Add most of the remaining ingredients. Sprinkle the flour over the vegetables, and stir to coat. Next, add the wild rice, vegetable broth, dried oregano, and thyme. Season with salt and pepper, then bring the soup to a boil.

Simmer . Once the soup has come to a boil, reduce the heat and simmer for 50 to 60 minutes, stirring about every 10 minutes. The soup will be done when the wild rice is fluffy and tender.

Finish . Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes, or until heated through. Remove from the heat and season to taste.

Tips for Success

This soup is easy to make, but these tips will help make sure your vegan Mushroom Wild Rice Soup turns out perfect !

• Use full-fat coconut milk for the creamiest results . Almond milk or lite coconut milk work too, but full-fat coconut milk is best for matching the consistency of a soup made with heavy dairy cream.
• Want a thicker soup? Stir together a tablespoon or two of flour with some of the hot broth, then pour this mixture into the soup.
• Prefer a thinner soup ? Add extra broth and adjust the seasonings accordingly.

How to Store and Reheat

This soup will keep in the fridge for up to 5 days when stored in an airtight container. You can reheat it in the microwave or on the stovetop.

Can This Recipe Be Frozen?

Yes, this recipe can be frozen in an airtight container for up to 3 months. You can either reheat it from frozen or let it thaw in the refrigerator, which will shorten the time needed to warm it up in the microwave or on the stove.

Ingredients

• 2 tablespoons coconut oil , olive oil or vegan butter
• 2 medium carrots , finely diced
• 3 stalks celery , chopped and bottoms removed
• 1 large red onion , finely diced
• 2 cloves garlic , minched
• 8 ounces baby Bella or white button mushrooms , sliced
• 2 tablespoons flour*
• 1/2 cup wild rice
• 4 ½ to 5 cups vegetable broth*
• 1 teaspoon dried oregano
• 1 tablespoons fresh thyme
• sea salt and black pepper
• 1 cup coconut milk * , or almond milk
• crusty bread , to serve with

Instructions

• In a large pot over medium high heat, add the oil or vegan butter.
• Add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes.
• Sprinkle the flour over, and stir to combine. Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with sea salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.
• Simmer for about 50 to 60 minutes, stirring every 10 minutes or so, until the wild rice is completely fluffed up and cooked through. Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes to heat through. Taste and season with sea salt and black pepper again.
• Remove from stove and serve alongside some bread. Enjoy!

Notes

1. If you want your soup to be thicker, you can stir in another tablespoon or two of flour. Add in a little hot broth into a ramekin to blend it out first, then add it to the soup, mixing vigorously. If you want your soup thinner, add that extra ½ cup liquid in the ingredients.
2. I used gluten free flour – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! But you can use regular flour if you’re not gluten free.
3. You can increase the servings of anything apart from the rice.
4. This recipe can easily be doubled.
5. For the coconut milk, you can use canned OR boxed. I have tried both and they are both amazing. If you’re not concerned about calories, I would highly recommend the canned for that extra creaminess that it adds.
6. This soup will keep in the fridge for up to 5 days when stored in an airtight container, or frozen for up to 3 months. You can reheat it in the microwave or on the stovetop.

This vegan Mushroom Wild Rice Soup is creamy, satisfying, and made in a single pot, so it’s perfect for a weeknight dinner!

Some soups are more properly classified as pureed salads served warm in a bowl.

Don’t get me wrong, veggie soups are delicious, but it’s hard to make a meal out of them without adding some protein or maybe a sandwich on the side. This vegan mushroom wild rice soup is another story, though—with the meaty mushrooms, hearty wild rice, and creamy broth, it’s super satisfying and definitely meal-worthy!

To say we enjoyed this soup would be an understatement. I loved using mushrooms to “beef up” the soup, and they add such a delicious umami flavour. The earthy, chewy wild rice is delicious in every bite and adds a beautiful texture to this soup. Plus, it’s so pretty, right?!

Is Wild Rice Actually Rice?

So technically speaking, wild rice isn’t actually rice. It’s the seed of an aquatic grass that’s native to North America. It has a chewy texture and nutty flavour that you’ll love.

You can find wild rice in most grocery stores these days, but if you can’t find it (or don’t want to use it), you can substitute brown rice, black rice, red rice, or even quinoa or wheat berries. Just note that the cooking time will be different if you substitute another ingredient for the wild rice.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Coconut oil, olive oil, or vegan butter
• Carrots
• Celery
• Red onion – Shallots or a yellow onion can be used if you prefer.
• Garlic
• Baby Bella or white button mushrooms
• Flour – Use gluten-free flour to make this recipe gluten-free. I like Bob’s Red Mill.
• Wild rice
• Vegetable broth – Use store-bought or homemade vegetable broth .
• Dried oregano
• Fresh thyme
• Sea salt and black pepper
• Coconut milk or almond milk

What’s the Difference Between White Mushrooms and Baby Bella Mushrooms?

White mushrooms are the most common type of mushroom, and they have a mild taste and firm texture. They’re also the most inexpensive mushroom variety!

Baby bella mushrooms are a slightly larger, darker version of white mushrooms—they’re still pretty mild in flavour, but they do have a more robust taste. As their name suggests, they fall somewhere in between white mushrooms and portobellos in appearance and flavour.

How to Make Vegan Mushroom Wild Rice Soup

Ready for a delicious dinner? Here’s what you’ll need to do!

Cook the vegetables . Heat the oil or vegan butter in a large pot set over medium-high heat. Add the carrots, celery, onions, garlic, and mushrooms and sauté for about 8 minutes.

Add most of the remaining ingredients. Sprinkle the flour over the vegetables, and stir to coat. Next, add the wild rice, vegetable broth, dried oregano, and thyme. Season with salt and pepper, then bring the soup to a boil.

Simmer . Once the soup has come to a boil, reduce the heat and simmer for 50 to 60 minutes, stirring about every 10 minutes. The soup will be done when the wild rice is fluffy and tender.

Finish . Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes, or until heated through. Remove from the heat and season to taste.

Tips for Success

This soup is easy to make, but these tips will help make sure your vegan Mushroom Wild Rice Soup turns out perfect !

• Use full-fat coconut milk for the creamiest results . Almond milk or lite coconut milk work too, but full-fat coconut milk is best for matching the consistency of a soup made with heavy dairy cream.
• Want a thicker soup? Stir together a tablespoon or two of flour with some of the hot broth, then pour this mixture into the soup.
• Prefer a thinner soup ? Add extra broth and adjust the seasonings accordingly.

How to Store and Reheat

This soup will keep in the fridge for up to 5 days when stored in an airtight container. You can reheat it in the microwave or on the stovetop.

Can This Recipe Be Frozen?

Yes, this recipe can be frozen in an airtight container for up to 3 months. You can either reheat it from frozen or let it thaw in the refrigerator, which will shorten the time needed to warm it up in the microwave or on the stove.

Ingredients

• 2 tablespoons coconut oil , olive oil or vegan butter
• 2 medium carrots , finely diced
• 3 stalks celery , chopped and bottoms removed
• 1 large red onion , finely diced
• 2 cloves garlic , minched
• 8 ounces baby Bella or white button mushrooms , sliced
• 2 tablespoons flour*
• 1/2 cup wild rice
• 4 ½ to 5 cups vegetable broth*
• 1 teaspoon dried oregano
• 1 tablespoons fresh thyme
• sea salt and black pepper
• 1 cup coconut milk * , or almond milk
• crusty bread , to serve with

Instructions

• In a large pot over medium high heat, add the oil or vegan butter.
• Add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes.
• Sprinkle the flour over, and stir to combine. Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with sea salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.
• Simmer for about 50 to 60 minutes, stirring every 10 minutes or so, until the wild rice is completely fluffed up and cooked through. Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes to heat through. Taste and season with sea salt and black pepper again.
• Remove from stove and serve alongside some bread. Enjoy!

Notes

1. If you want your soup to be thicker, you can stir in another tablespoon or two of flour. Add in a little hot broth into a ramekin to blend it out first, then add it to the soup, mixing vigorously. If you want your soup thinner, add that extra ½ cup liquid in the ingredients.
2. I used gluten free flour – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! But you can use regular flour if you’re not gluten free.
3. You can increase the servings of anything apart from the rice.
4. This recipe can easily be doubled.
5. For the coconut milk, you can use canned OR boxed. I have tried both and they are both amazing. If you’re not concerned about calories, I would highly recommend the canned for that extra creaminess that it adds.
6. This soup will keep in the fridge for up to 5 days when stored in an airtight container, or frozen for up to 3 months. You can reheat it in the microwave or on the stovetop.

Creamy Mushroom Wild Rice Soup

Ingredients

• 2 tablespoons coconut oil olive oil or vegan butter
• 2 medium carrots finely diced
• 3 stalks celery chopped and bottoms removed
• 1 large red onion finely diced
• 2 cloves garlic minched
• 8 ounces baby Bella or white button mushrooms sliced
• 2 tablespoons flour*
• 1/2 cup wild rice
• 4 ½ to 5 cups vegetable broth*
• 1 teaspoon dried oregano
• 1 tablespoons fresh thyme
• sea salt and black pepper
• 1 cup coconut milk * or almond milk
• crusty bread to serve with

Instructions

• In a large pot over medium high heat, add the oil or vegan butter.
• Add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes.
• Sprinkle the flour over, and stir to combine. Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with sea salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.
• Simmer for about 50 to 60 minutes, stirring every 10 minutes or so, until the wild rice is completely fluffed up and cooked through. Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes to heat through. Taste and season with sea salt and black pepper again.
• Remove from stove and serve alongside some bread. Enjoy!

Video

Notes

1. If you want your soup to be thicker, you can stir in another tablespoon or two of flour. Add in a little hot broth into a ramekin to blend it out first, then add it to the soup, mixing vigorously. If you want your soup thinner, add that extra ½ cup liquid in the ingredients.
2. I used gluten free flour – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! But you can use regular flour if you’re not gluten free.
3. You can increase the servings of anything apart from the rice.
4. This recipe can easily be doubled.
5. For the coconut milk, you can use canned OR boxed. I have tried both and they are both amazing. If you’re not concerned about calories, I would highly recommend the canned for that extra creaminess that it adds.
6. This soup will keep in the fridge for up to 5 days when stored in an airtight container, or frozen for up to 3 months. You can reheat it in the microwave or on the stovetop.

Nutrition

Creamy Mushroom Wild Rice Soup https://jessicainthekitchen.com/mushroom-wild-rice-soup-vegan-creamy-and-one-pot/ May 25, 2022

This 15-minute quinoa salad is a light vegan meal packed with texture and flavour. You’ll want to eat the sesame ginger sauce with a spoon!

While you can enjoy this quinoa salad anytime of year, it’s especially perfect for those steamy summer days when the last thing you want is a piping hot dinner. A cold, crunchy salad is exactly what I crave on a 90 degree day, but I also want it to have enough substance to keep me satisfied.

Well, this 15-minute quinoa salad has the crunch, the coldness, and the flavour, and it also has fibre and protein for a filling meal. And, as you might have guessed from the name, it’s an absolute cinch to put together.

If you love my Cashew Thai Quinoa Salad , then you’re going to love this salad, too. There’s a lot of overlap between the two recipes, but I wanted to switch some things up: a lighter sauce, more protein, and it’s super meal preppable (so no lettuce or kale that can wilt).

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Shelled and cooked edamame
• Cucumber
• Bell peppers – Use any colour you prefer, or a few different colours.
• Tri-colour quinoa – Here’s how to cook quinoa .
• Carrot
• Cabbage – Save yourself some prep time by buying pre-shredded cabbage at the grocery store.

For the sesame ginger dressing:

• Ground ginger
• Maple syrup
• Liquid aminos – You can substitute low-sodium soy sauce if you prefer.
• Distilled white vinegar
• Sesame oil
• Sesame seeds – White, black, or a combination of both!
• Red pepper flakes – These are optional, but they’ll add a spicy kick to your quinoa salad!
• Fresh lime juice

What Is the Difference Between White and Tricolour Quinoa?

Aside from the colour difference, white quinoa cooks up softer and fluffier than other varieties of quinoa, which means that with tricolour quinoa, you get varying colours and textures. It adds a little interest to your quinoa salad!

You can use white quinoa in this recipe if you’d like, but I highly recommend using tricolour quinoa if you can find it.

How to Make 15-Minute Quinoa Salad

Once you’ve cooked the quinoa, this recipe is simply a matter of assembly!

Make the dressing. Whisk all of the dressing ingredients in a bowl or place them in a jar and give it a good shake.

Combine the salad ingredients . Place all of the salad ingredients in a large mixing bowl and gently toss to mix everything together.

Finish . Pour the dressing over the quinoa salad and toss to coat. Serve immediately or cover and refrigerate.

Tips for Success

Here are some hints and tips to help you make sure your quinoa salad turns out perfect!

• Don’t use soggy quinoa! If your quinoa is wet, it will water down the dressing, diluting all that flavour. You don’t want that! Cook the quinoa until the water evaporates or, if needed, pour the cooked quinoa into a fine mesh sieve and let any excess liquid drain off.
• Seed the cucumbers, if needed . English and Persian cucumbers are a great choice for this recipe, but if you’re using garden cucumbers, scoop out the seeds first. This will keep them from introducing too much liquid to your salad.
• Serving suggestions . You can serve this salad in butter lettuce leaves to make tasty lettuce wraps or stuff it into bell peppers for a colourful presentation.

How to Store

This is one of those glorious salads that tastes even better after a few days in the fridge! It will keep for up to 5 days in an airtight container.

Can This Recipe Be Frozen?

I don’t recommend freezing this recipe, as it will soften all those crispy, crunchy veggies and ruin the texture of your salad. If you’re looking for a quinoa recipe to freeze, try Vegan Fried Rice with Quinoa or Crispy Quinoa Patties .

Ingredients

Quinoa Salad

• 1 cup shelled and cooked edamame , 124g
• 1 cup diced cucumber , roughly 128g
• 1 cup sliced bell peppers , 100g
• 4 cups Bob’s Red Mill Organic Tri-Color Quinoa , cooked*
• 1 large shredded carrot or roughly 1 cup , 67g/1 cup
• 1 ½ cups chopped cabbage , 100g

Sesame Ginger Dressing

• ½ teaspoon ground ginger
• 1 ½ tablespoons maple syrup
• 2 ½ tablespoons liquid aminos , or low sodium soy sauce
• 2 teaspoons distilled white vinegar
• 1 teaspoon sesame oil
• ½ teaspoon sesame seeds
• ¼ teaspoon red pepper flakes , optional
• Juice of two limes

Instructions

Sesame Ginger Dressing

• Whisk all the ingredients together in a deep bowl until combined or shake together in a jar. Set aside until ready to use.

Asian Quinoa Salad

• Add all the ingredients together in a bowl. Drizzle the sauce over the salad and mix everything in to combine. Serve and enjoy!

Notes