Last Updated on February 21, 2022
This Vegan Wild Rice Soup is hearty, creamy, and will give you that cozy comfy warm feeling of a Minnesota home in the winter months.
And because I have lived in Minnesota all of my life, I have tasted many varieties of wild rice soups.
From creamy to brothy, store-bought to homemade.
And trust me, you can not get the same delicious, creamy, warm flavor from a store bought soup.
It has to be homemade or not at all!
My all time favorite was the creamy wild rice soup with chicken, this was before I was vegetarian or vegan.
But this soup is a different kind of creamy, it is a plant based creamy, verses a dairy.
And of coarse it has no chicken in it, but you can add a meatless chicken if you prefer, there are plenty plant based chicken products out on the market today to try in your soup.
This soup has a mixture of hardy vegetables and filling rice that make this soup perfect for a cold winters evening.
And when everyone is done enjoying the soup, save those left overs for a new meal, the simple to make Vegan Wild Rice Burgers!
What ingredients are needed for this soup
- Rice – I use not just wild rice but also a white (Basmati) rice to give the soup texture. The white rice can be switched to a brown rice.
- Plant Based Milk – In this recipe I used the unsweetened plain almond milk, but any plant based milk will work.
- Soy Sauce – a unique taste that added the right flavor to this soup.
- Vegetable Broth – The added flavor of other vegetables to this soup with out adding a ton of more vegetables.
- Oil – In this recipe I used olive oil for the soup and for sauteing the vegetables.
- Vegetables – Celery and carrots are in this soup, but try different vegetables such as green beans, corn, potatoes, or spinach (just to name a few). Experiment!
- Minced Garlic and Onion – These two add that perfect flavor, these can be eliminated or can be in powder form.
- Mushrooms – These can be fresh or canned, but I do prefer the fresh over the canned. There are many different varieties of mushrooms that will give this soup a different taste. Try the different varieties each time you make this soup.
- Seasonings – Salt and pepper to taste, but try different seasonings like rosemary, thyme, oregano, basil, sage, or any blend of herbs you love.
How to make this Vegan Wild Rice Soup
Follow the wild rice package directions for 3-4 cups of cooked wild rice, replace 1/2 of the water with a broth.
For the white rice, follow the cooking instructions for 4-5 servings, using only water.
Pull out a slow cooker and set the temperature to a medium heat.
As soon as the wild rice and white rice are cooked, place them both into the slow cooker.
Clean and chop the carrots, celery, mushrooms and the onion.
In a medium sauce pan, saute the carrots, celery, mushrooms, onion, and garlic in 1 Tbsp olive oil for about 7 to 10 minutes, then add to the slow cooker.
If adding corn, warm up before adding to the slow cooker.
Add the milk alternative and 1 Tbsp olive oil to the slow cooker.
After all ingredients are added to the slow cooker add water until it covers the rice mixture.
Check through out the day, stir, and add more liquid if needed.
After a few hours, check the tenderness of the carrots, once they are tender your soup is done.
Enjoy your Vegan Wild Rice Soup with a side of your favorite crackers or toast.
Note:
Once your soup has cooled, place the left overs in the fridge.
Save for the next day to make your very own Vegan Wild Rice Burgers!
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Vegan Wild Rice Soup
Equipment
- Slow cooker
- High Speed Blender This is to make oat flour for the wild rice burgers.
Ingredients
- 3-4 Cups Cooked Wild Rice
- 4-5 servings Cooked White or Brown Rice
- 1 Cup Milk alternative of your choice I used unsweetened plain Almond Milk.
- 1/4 Cup Soy sauce
- 2 Cups Vegetable Broth
Saute these ingredients and add to slow cooker
- 2 Tbsp Olive oil Save 1 Tbsp. out to saute the vegetables.
- 3 Stalks Celery Diced.
- 3 Large Carrots Diced.
- 1 Tbsp Minced Garlic
- 1 Large Onion Diced.
- 2 Tubs fresh mushrooms-8 oz. each Tub Cleaned and sliced or use 2 cans of mushrooms.
- 1 Cup Frozen corn Optional
- Water
- Salt and Pepper to taste
Vegan Wild Rice Burgers
- 1 to 2 Cups Oat Flour
- Cooled Wild Rice Soup
Instructions
- Follow the wild rice package directions for 3-4 cups of cooked wild rice, replace 1/2 of the water with a broth.
- For the white rice, follow the cooking instructions for 4-5 servings, using only water.
- Pull out a slow cooker and set the temperature to a medium heat.
- As soon as the wild rice and white rice are cooked, place them both into the slow cooker.
- Clean and chop the carrots, celery, mushrooms and the onion.
- In a medium sauce pan, saute the carrots, celery, mushrooms, onion, and garlic in 1 Tbsp olive oil for about 7 to 10 minutes, then add to the slow cooker.
- If adding corn, warm up before adding to the slow cooker.
- Add the milk alternative and 1 Tbsp olive oil to the slow cooker.
- After all ingredients are added to the slow cooker add water until it covers the rice mixture.
- Check through out the day, stir, and add more liquid if needed.
- After a few hours, check on the tenderness of the carrots, once they are tender your soup is done.
- Enjoy your Vegan Wild Rice Soup with a side of your favorite crackers or toast.
- Once your soup has cooled, place the left overs in the fridge.
Vegan Wild Rice Burgers
- Preheat your oven to 375° F.
- With a high speed blender, add rolled oats and blend until you get a flour.
- How much you add of the oat flour is going to depend on how much you have left over of the Vegan Wild Rice Soup. So I suggest adding a little oat flour at a time and blend together with a Immersion hand blender( but don't over blend, you want some texture). You want to be able to form a ball without it falling apart.
- Prepare a baking sheet with parchment paper, scoop out about 1/3 cup or more (depending on how big you would like your burgers) of the mixture and flatten so that it resembles a burger. Continue until the baking sheet is full.
- Put the baking sheet into oven for 20 to 30 minutes, remove and turn the burgers over to continue to bake about another 10 to 15 minutes. (If the burgers are not easy to flip continue baking in 5 minute increments until they will flip without falling apart)
- NOTE: This baking time will be different depending on the size of the burgers.
- Once the burgers are done, remove from the oven and let cool on the baking sheet.
- After the burgers have cooled completely, store in air tight containers and place into the freezer for later.
