This Vegan Sweet Potato Casserole with Maple Pecan Topping is a fun twist that tastes JUST as incredible as the classic!! All the comfort food, less than half the calories! This takes really only 15 minutes of prep time while the potatoes boil and it’s a great make ahead recipe. It’s sure to become a Thanksgiving staple in your home!
If there’s one recipe that I’m always excited to make for Thanksgiving – it’s THIS recipe. Two words: mind-blown.
I’ve been making this beauty for years. It’s become a true staple in our household for the holidays, and I know it has in yours too. Reading your five-star reviews after Thanksgiving each year is one of my favourite post-holiday activities, seriously!!
I created this recipe so that you could in essence, “ have your cake and eat it “. I wanted a Sweet Potato Casserole that was easy to make, vegan, and lighter on the calories. This achieves ALL of that, friends! One bite of sweet decadence and you’ll know exactly what I mean!
Warm sweet potato casserole smothered in a crunchy and delicious maple pecan topping. I’m pretty sure I ate half that topping before even digging into the casserole! It makes the perfect side dish to your vegan meatloaf , green bean casserole and all your other favourites.
Let’s get right into the dish and I guarantee by the end you’ll be wishing and begging that this was in front of you right now. I can’t wait until you try it!!
Notes on the Ingredients
The great thing about the ingredients in this casserole is that they’re all pretty common! You can use any variation of the ingredients found here; your favourite oil; vegan milk, favourite sugar – make this your own!
maple syrup – you can use agave nectar instead (it’s also more affordable!).
almond flour – almond flour keeps this topping light in carbs. Feel free to substitute regular all purpose flour, or a gluten free flour mix.
vegan butter – I recommend using salted vegan butter. If not, you can add an additional pinch of salt to the topping and the topping. Don’t sub this for oil, by the way. It adds a nice buttery richness in flavour to the entire dish.
pecans – you can use chopped walnuts instead.
How to Make Sweet Potato Casserole (Step by Step Instructions):
First, peel and boil your sweet potatoes for about 20 minutes until fork soft.
When the sweet potato is finished boiling, drain thoroughly and mash.
Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
Spoon sweet potato mix into the casserole dish.
Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven. What you’ll get is a slightly risen, puffed up sweet potato casserole that is dreamily sweet, fluffy and light and a topping (I know, I know) that complements it so perfectly you’ll be making this before, during and after Thanksgiving. Allow to cool for 10 minutes and then serve.
Feel free to double or even triple the maple pecan topping!
A: Yes! You can prep the casserole ingredients at least 3 days in advance. Wrap it tightly in foil until ready to bake. I recommend making the topping immediately before so it doesn’t dry out. Remove from fridge and bring to room temperature.
A: If it’s just for me, I just heat it up in the microwave. You can reheat the entire casserole in the oven at 350 F degrees until heated through (about 15 minutes).
More Thanksgiving Recipes:
- Vegan Cornbread Muffins
- Apple Pecan and Feta Salad with Sweet Apple Dressing
- Pumpkin Sheet Cake
- Vegan Mashed Cauliflower
- Vegan Thanksgiving Recipes
Ingredients
Maple Pecan Topping:
- 3 tablespoons maple syrup , or agave nectar
- 8 tablespoons almond flour , or any flour
- 1 1/2 tablespoons melted vegan butter
- 1 1/2 cups pecans , coarsely chopped, or walnuts
Sweet Potato Casserole:
- 3.3 pounds sweet potato , peeled and cut into 1 inch cubes
- 3 tablespoons sugar , any kind works, brown sugar, cane or coconut sugar
- 3 tablespoons maple syrup , or agave nectar
- 1/4 cup vegan milk , any kind works
- 6 tablespoons oil , any kind works such as olive oil or unrefined coconut oil
- 6 tablespoons vegan butter , softened
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
Instructions
Casserole
- Preheat oven to 350°F/180°C and prepare a 8×11 or 9×13 casserole dish. Set aside.
- In a 4 QT pot of boiling water, boil the sweet potatoes for 15-20 minutes, until fork soft.
- When the sweet potato is finished boiling, drain and mash.
- Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
- Spoon sweet potato mix into the casserole dish.
- Top with Maple Pecan Topping (below)
- Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven.
- Allow to cool for 10 minutes and then serve. Enjoy!
Maple Pecan Topping
- Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
- Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
Notes
This Vegan Sweet Potato Casserole with Maple Pecan Topping is a fun twist that tastes JUST as incredible as the classic!! All the comfort food, less than half the calories! This takes really only 15 minutes of prep time while the potatoes boil and it’s a great make ahead recipe. It’s sure to become a Thanksgiving staple in your home!
If there’s one recipe that I’m always excited to make for Thanksgiving – it’s THIS recipe. Two words: mind-blown.
I’ve been making this beauty for years. It’s become a true staple in our household for the holidays, and I know it has in yours too. Reading your five-star reviews after Thanksgiving each year is one of my favourite post-holiday activities, seriously!!
I created this recipe so that you could in essence, “ have your cake and eat it “. I wanted a Sweet Potato Casserole that was easy to make, vegan, and lighter on the calories. This achieves ALL of that, friends! One bite of sweet decadence and you’ll know exactly what I mean!
Warm sweet potato casserole smothered in a crunchy and delicious maple pecan topping. I’m pretty sure I ate half that topping before even digging into the casserole! It makes the perfect side dish to your vegan meatloaf , green bean casserole and all your other favourites.
Let’s get right into the dish and I guarantee by the end you’ll be wishing and begging that this was in front of you right now. I can’t wait until you try it!!
Notes on the Ingredients
The great thing about the ingredients in this casserole is that they’re all pretty common! You can use any variation of the ingredients found here; your favourite oil; vegan milk, favourite sugar – make this your own!
maple syrup – you can use agave nectar instead (it’s also more affordable!).
almond flour – almond flour keeps this topping light in carbs. Feel free to substitute regular all purpose flour, or a gluten free flour mix.
vegan butter – I recommend using salted vegan butter. If not, you can add an additional pinch of salt to the topping and the topping. Don’t sub this for oil, by the way. It adds a nice buttery richness in flavour to the entire dish.
pecans – you can use chopped walnuts instead.
How to Make Sweet Potato Casserole (Step by Step Instructions):
First, peel and boil your sweet potatoes for about 20 minutes until fork soft.
When the sweet potato is finished boiling, drain thoroughly and mash.
Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
Spoon sweet potato mix into the casserole dish.
Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven. What you’ll get is a slightly risen, puffed up sweet potato casserole that is dreamily sweet, fluffy and light and a topping (I know, I know) that complements it so perfectly you’ll be making this before, during and after Thanksgiving. Allow to cool for 10 minutes and then serve.
Feel free to double or even triple the maple pecan topping!
A: Yes! You can prep the casserole ingredients at least 3 days in advance. Wrap it tightly in foil until ready to bake. I recommend making the topping immediately before so it doesn’t dry out. Remove from fridge and bring to room temperature.
A: If it’s just for me, I just heat it up in the microwave. You can reheat the entire casserole in the oven at 350 F degrees until heated through (about 15 minutes).
More Thanksgiving Recipes:
- Vegan Cornbread Muffins
- Apple Pecan and Feta Salad with Sweet Apple Dressing
- Pumpkin Sheet Cake
- Vegan Mashed Cauliflower
- Vegan Thanksgiving Recipes
Ingredients
Maple Pecan Topping:
- 3 tablespoons maple syrup , or agave nectar
- 8 tablespoons almond flour , or any flour
- 1 1/2 tablespoons melted vegan butter
- 1 1/2 cups pecans , coarsely chopped, or walnuts
Sweet Potato Casserole:
- 3.3 pounds sweet potato , peeled and cut into 1 inch cubes
- 3 tablespoons sugar , any kind works, brown sugar, cane or coconut sugar
- 3 tablespoons maple syrup , or agave nectar
- 1/4 cup vegan milk , any kind works
- 6 tablespoons oil , any kind works such as olive oil or unrefined coconut oil
- 6 tablespoons vegan butter , softened
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
Instructions
Casserole
- Preheat oven to 350°F/180°C and prepare a 8×11 or 9×13 casserole dish. Set aside.
- In a 4 QT pot of boiling water, boil the sweet potatoes for 15-20 minutes, until fork soft.
- When the sweet potato is finished boiling, drain and mash.
- Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
- Spoon sweet potato mix into the casserole dish.
- Top with Maple Pecan Topping (below)
- Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven.
- Allow to cool for 10 minutes and then serve. Enjoy!
Maple Pecan Topping
- Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
- Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
Notes
This Vegan Sweet Potato Casserole with Maple Pecan Topping is a fun twist that tastes JUST as incredible as the classic!! All the comfort food, less than half the calories! This takes really only 15 minutes of prep time while the potatoes boil and it’s a great make ahead recipe. It’s sure to become a Thanksgiving staple in your home!
If there’s one recipe that I’m always excited to make for Thanksgiving – it’s THIS recipe. Two words: mind-blown.
I’ve been making this beauty for years. It’s become a true staple in our household for the holidays, and I know it has in yours too. Reading your five-star reviews after Thanksgiving each year is one of my favourite post-holiday activities, seriously!!
I created this recipe so that you could in essence, “ have your cake and eat it “. I wanted a Sweet Potato Casserole that was easy to make, vegan, and lighter on the calories. This achieves ALL of that, friends! One bite of sweet decadence and you’ll know exactly what I mean!
Warm sweet potato casserole smothered in a crunchy and delicious maple pecan topping. I’m pretty sure I ate half that topping before even digging into the casserole! It makes the perfect side dish to your vegan meatloaf , green bean casserole and all your other favourites.
Let’s get right into the dish and I guarantee by the end you’ll be wishing and begging that this was in front of you right now. I can’t wait until you try it!!
Notes on the Ingredients
The great thing about the ingredients in this casserole is that they’re all pretty common! You can use any variation of the ingredients found here; your favourite oil; vegan milk, favourite sugar – make this your own!
maple syrup – you can use agave nectar instead (it’s also more affordable!).
almond flour – almond flour keeps this topping light in carbs. Feel free to substitute regular all purpose flour, or a gluten free flour mix.
vegan butter – I recommend using salted vegan butter. If not, you can add an additional pinch of salt to the topping and the topping. Don’t sub this for oil, by the way. It adds a nice buttery richness in flavour to the entire dish.
pecans – you can use chopped walnuts instead.
How to Make Sweet Potato Casserole (Step by Step Instructions):
First, peel and boil your sweet potatoes for about 20 minutes until fork soft.
When the sweet potato is finished boiling, drain thoroughly and mash.
Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
Spoon sweet potato mix into the casserole dish.
Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven. What you’ll get is a slightly risen, puffed up sweet potato casserole that is dreamily sweet, fluffy and light and a topping (I know, I know) that complements it so perfectly you’ll be making this before, during and after Thanksgiving. Allow to cool for 10 minutes and then serve.
Feel free to double or even triple the maple pecan topping!
A: Yes! You can prep the casserole ingredients at least 3 days in advance. Wrap it tightly in foil until ready to bake. I recommend making the topping immediately before so it doesn’t dry out. Remove from fridge and bring to room temperature.
A: If it’s just for me, I just heat it up in the microwave. You can reheat the entire casserole in the oven at 350 F degrees until heated through (about 15 minutes).
More Thanksgiving Recipes:
- Vegan Cornbread Muffins
- Apple Pecan and Feta Salad with Sweet Apple Dressing
- Pumpkin Sheet Cake
- Vegan Mashed Cauliflower
- Vegan Thanksgiving Recipes
Ingredients
Maple Pecan Topping:
- 3 tablespoons maple syrup , or agave nectar
- 8 tablespoons almond flour , or any flour
- 1 1/2 tablespoons melted vegan butter
- 1 1/2 cups pecans , coarsely chopped, or walnuts
Sweet Potato Casserole:
- 3.3 pounds sweet potato , peeled and cut into 1 inch cubes
- 3 tablespoons sugar , any kind works, brown sugar, cane or coconut sugar
- 3 tablespoons maple syrup , or agave nectar
- 1/4 cup vegan milk , any kind works
- 6 tablespoons oil , any kind works such as olive oil or unrefined coconut oil
- 6 tablespoons vegan butter , softened
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
Instructions
Casserole
- Preheat oven to 350°F/180°C and prepare a 8×11 or 9×13 casserole dish. Set aside.
- In a 4 QT pot of boiling water, boil the sweet potatoes for 15-20 minutes, until fork soft.
- When the sweet potato is finished boiling, drain and mash.
- Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
- Spoon sweet potato mix into the casserole dish.
- Top with Maple Pecan Topping (below)
- Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven.
- Allow to cool for 10 minutes and then serve. Enjoy!
Maple Pecan Topping
- Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
- Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
Notes
This Vegan Sweet Potato Casserole with Maple Pecan Topping is a fun twist that tastes JUST as incredible as the classic!! All the comfort food, less than half the calories! This takes really only 15 minutes of prep time while the potatoes boil and it’s a great make ahead recipe. It’s sure to become a Thanksgiving staple in your home!
If there’s one recipe that I’m always excited to make for Thanksgiving – it’s THIS recipe. Two words: mind-blown.
I’ve been making this beauty for years. It’s become a true staple in our household for the holidays, and I know it has in yours too. Reading your five-star reviews after Thanksgiving each year is one of my favourite post-holiday activities, seriously!!
I created this recipe so that you could in essence, “ have your cake and eat it “. I wanted a Sweet Potato Casserole that was easy to make, vegan, and lighter on the calories. This achieves ALL of that, friends! One bite of sweet decadence and you’ll know exactly what I mean!
Warm sweet potato casserole smothered in a crunchy and delicious maple pecan topping. I’m pretty sure I ate half that topping before even digging into the casserole! It makes the perfect side dish to your vegan meatloaf , green bean casserole and all your other favourites.
Let’s get right into the dish and I guarantee by the end you’ll be wishing and begging that this was in front of you right now. I can’t wait until you try it!!
Notes on the Ingredients
The great thing about the ingredients in this casserole is that they’re all pretty common! You can use any variation of the ingredients found here; your favourite oil; vegan milk, favourite sugar – make this your own!
maple syrup – you can use agave nectar instead (it’s also more affordable!).
almond flour – almond flour keeps this topping light in carbs. Feel free to substitute regular all purpose flour, or a gluten free flour mix.
vegan butter – I recommend using salted vegan butter. If not, you can add an additional pinch of salt to the topping and the topping. Don’t sub this for oil, by the way. It adds a nice buttery richness in flavour to the entire dish.
pecans – you can use chopped walnuts instead.
How to Make Sweet Potato Casserole (Step by Step Instructions):
First, peel and boil your sweet potatoes for about 20 minutes until fork soft.
When the sweet potato is finished boiling, drain thoroughly and mash.
Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
Spoon sweet potato mix into the casserole dish.
Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven. What you’ll get is a slightly risen, puffed up sweet potato casserole that is dreamily sweet, fluffy and light and a topping (I know, I know) that complements it so perfectly you’ll be making this before, during and after Thanksgiving. Allow to cool for 10 minutes and then serve.
Feel free to double or even triple the maple pecan topping!
A: Yes! You can prep the casserole ingredients at least 3 days in advance. Wrap it tightly in foil until ready to bake. I recommend making the topping immediately before so it doesn’t dry out. Remove from fridge and bring to room temperature.
A: If it’s just for me, I just heat it up in the microwave. You can reheat the entire casserole in the oven at 350 F degrees until heated through (about 15 minutes).
More Thanksgiving Recipes:
- Vegan Cornbread Muffins
- Apple Pecan and Feta Salad with Sweet Apple Dressing
- Pumpkin Sheet Cake
- Vegan Mashed Cauliflower
- Vegan Thanksgiving Recipes
Ingredients
Maple Pecan Topping:
- 3 tablespoons maple syrup , or agave nectar
- 8 tablespoons almond flour , or any flour
- 1 1/2 tablespoons melted vegan butter
- 1 1/2 cups pecans , coarsely chopped, or walnuts
Sweet Potato Casserole:
- 3.3 pounds sweet potato , peeled and cut into 1 inch cubes
- 3 tablespoons sugar , any kind works, brown sugar, cane or coconut sugar
- 3 tablespoons maple syrup , or agave nectar
- 1/4 cup vegan milk , any kind works
- 6 tablespoons oil , any kind works such as olive oil or unrefined coconut oil
- 6 tablespoons vegan butter , softened
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
Instructions
Casserole
- Preheat oven to 350°F/180°C and prepare a 8×11 or 9×13 casserole dish. Set aside.
- In a 4 QT pot of boiling water, boil the sweet potatoes for 15-20 minutes, until fork soft.
- When the sweet potato is finished boiling, drain and mash.
- Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
- Spoon sweet potato mix into the casserole dish.
- Top with Maple Pecan Topping (below)
- Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven.
- Allow to cool for 10 minutes and then serve. Enjoy!
Maple Pecan Topping
- Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
- Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
Notes
Vegan Sweet Potato Casserole with Maple Pecan Topping
Ingredients
Maple Pecan Topping:
- 3 tablespoons maple syrup or agave nectar
- 8 tablespoons almond flour or any flour
- 1 1/2 tablespoons melted vegan butter
- 1 1/2 cups pecans coarsely chopped, or walnuts
Sweet Potato Casserole:
- 3.3 pounds sweet potato peeled and cut into 1 inch cubes
- 3 tablespoons sugar any kind works, brown sugar, cane or coconut sugar
- 3 tablespoons maple syrup or agave nectar
- 1/4 cup vegan milk any kind works
- 6 tablespoons oil any kind works such as olive oil or unrefined coconut oil
- 6 tablespoons vegan butter softened
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
Instructions
Casserole
- Preheat oven to 350°F/180°C and prepare a 8x11 or 9x13 casserole dish. Set aside.
- In a 4 QT pot of boiling water, boil the sweet potatoes for 15-20 minutes, until fork soft.
- When the sweet potato is finished boiling, drain and mash.
- Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
- Spoon sweet potato mix into the casserole dish.
- Top with Maple Pecan Topping (below)
- Bake for 30 minutes (check that nuts don’t burn - if they are browning too quickly, cover with foil) then remove from oven.
- Allow to cool for 10 minutes and then serve. Enjoy!
Maple Pecan Topping
- Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
- Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
Video
Notes
Nutrition
Vegan Sweet Potato Casserole with Maple Pecan Topping https://jessicainthekitchen.com/skinny-sweet-potato-casserole-maple-pecan-topping/ October 21, 2020
This Mushroom Wild Rice Soup is easily prepped in your slow cooker in only 15 minutes! The flavours meld together perfectly, it makes 8 servings for great meal prep and cleanup is a breeze!
Thanks to Crockpot™ for sponsoring this blog post! Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
I’ve had this soup every single day this week. Yes, it’s really that good. Some may use the term “obsessed”, and I tend to agree with them! I love the creamy texture of the soup, and how velvety and buttery the texture of the mushrooms become after hours of simmering in hot smooth broth with all the right seasonings. It’s the kind of soup that you want to savour.
Crockpot MyTime™ 6-QT. Programmable Slow Cooker
It’s undeniable how cosy this Mushroom Wild Rice Soup makes me feel and with only 153 calories a bowl! Perhaps the best part is that it’s all made in your Crockpot™ in only 15 minutes of prep time.
On my busiest days (especially during October aka Crocktober ), I reach for my Crockpot™ to make dinner. I’m loving their new Crockpot MyTime™ 6-QT. Programmable Slow Cooker for a number of reasons. Firstly, it automatically adjusts the cooking cycle based on when you want to eat. Isn’t that the coolest?!
If you’re someone who actually preps their dinner way in advance in the day (teach me your ways), you set what time you want to have dinner and your Crockpot™ does the rest. Or maybe you’re on my side, and almost always reach for the “HIGH” setting since you want dinner done within the next few hours. Either way, it adjusts for you.
I also love the pre-set options for soup and veggies, and that you can still use manual mode. It’s all a win-win. Whether you’re whipping up this Mushroom Wild Rice Soup or my Slow Cooker Pumpkin Soup , you’ll have endless control over your fave meals. Speaking of which let’s get into this recipe.
Notes on the Ingredients:
Wild rice – ensure that you’re using only wild rice, and not a wild rice blend (with other types of rice in it). The different types of rice in the blend will get soggy!
Mushrooms – You can use any variety of mushrooms you love. I used baby Bella cause they’re the easiest to find, but you can use cremini, shiitake, portobello, oyster mushrooms…any kind! Feel free to use a mix.
Vegetable broth – If you want to keep the colour of your soup light, opt for a more yellow or cream coloured vegetable broth.
How to Make Slow Cooker Mushroom Wild Rice Soup (Step by Step Instructions)
First , chop all of your vegetables. Add them all to your Crockpot™, along with all your seasonings. Pour in your vegetable broth.
Stir everything together, then cover the slow cooker. Set to high for 3 to 4 hours, or low for 6 to 8 hours.
After your soup is finished cooking, next, we mix our butter and flour together in a bowl into a paste, and use that to thicken up the soup. It’s a technique that’s called beurre manié. This is an ingenious way to thicken your soup without having to stop and make a difficult roux on the stovetop.
Ladle some soup into your butter-flour mix to temper it, mix it together until smooth, then add the whole thing into the soup.
Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.
Taste , adjust seasonings, serve and enjoy! My favourite side with this is my No Knead Dutch Oven Bread since it’s so easy!
- Dice the veggies into similar sizes so that everything cooks evenly. That’ll give you the best texture for the vegetables in the soup.
- If you want an extra creamy soup, you can blend half of it at the end in a blender , then stir it back into the soup. This is a method I love to do in many of my soups!
- I often get asked “does this freeze well? This one does! Freeze, then thaw overnight in your fridge when ready to enjoy, then reheat.
More Soup Recipes
- Slow Cooker Pumpkin Soup
- Roasted Carrot Soup
- Lentil Soup
Ingredients
- 2 medium carrots , finely diced
- 3 stalks celery , bottoms removed, finely diced
- 1 large onion , finely diced
- 4 cloves garlic , minced
- 8 ounces mushrooms , sliced
- 1/2 cup wild rice , uncooked
- 1 teaspoon dried oregano
- 1 tablespoon fresh thyme
- sea salt and black pepper to taste , (depends on saltiness of your vegetable broth)
- 4 1/2 – 5 cups vegetable broth
- 2 tablespoons vegan butter , softened
- 2 tablespoons flour , any flour works including gluten-free
- 1 cup coconut milk , or almond milk or cashew milk
- crusty bread to serve with
Instructions
- Turn your Crockpot™ on to warm. Add in the carrots, celery, onions, garlic and mushrooms.
- Add in the wild rice, dried oregano, fresh thyme and generous amount of sea salt and ground black pepper. Pour in the vegetable broth. Stir everything together until fully combined.
- Cover your Crockpot™ and set to high for 3 to 4 hours, or low for 6 to 8 hours.
- After your soup is finished cooking (or within the last 5 minutes), make your beurre manié. This is an ingenious way to thicken your soup without having to stop and make a difficult roux on the stovetop. Mix together the softened vegan butter and the flour together with a spoon. Mix for about 1 to 2 minutes until it comes together and is silky smooth, and the flour is fully mixed into the butter.
- Ladle some soup into your butter-flour mix to temper it, mix it together until smooth, then add the whole thing into the soup.
- Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.
- Taste and season with sea salt and black pepper again if needed.
- Turn your Crockpot™ to off or warm, serve alongside some bread and enjoy!
Notes
- Dice the veggies into similar sizes so that everything cooks evenly. That’ll give you the best texture for the vegetables in the soup.
- If you want an extra creamy soup, you can blend half of it at the end in a blender, then stir it back into the soup. This is a method I love to do in many of my soups!
- I often get asked “does this freeze well? This one does! Freeze, then thaw overnight in your fridge when ready to enjoy, then reheat.
- If you want your soup thinner, add that extra ½ cup vegetable broth (and feel free to add even more). If you want it thicker, make some more beurre manié and add it in.
