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Vegan Wild Rice Soup
Lisa

Vegan Wild Rice Soup

Cook all day in a slow cooker and save those left overs to make Vegan Wild Rice Burgers!
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Prep Time 1 hour
Cook Time 6 hours
Cook all day in a slow cooker 0 minutes
Total Time 7 hours
Course: Main Course, Soup, vegan
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 Cups Cooked Wild Rice
  • 4-5 Servings Cooked White or Brown Rice
  • 1 Cup Plant Based Milk I used unsweetened plain almond milk.
  • 1/4 Cup Soy sauce
  • 2 Cups Vegetable Broth
  • 3 Stalks Celery
  • 3 Large Carrots
  • 1 Tbsp Minced Garlic Optional. Or use garlic powder as a substitute.
  • 1 Large Onion Optional. Or add 1 Tbsp of onion powder as a substitute.
  • 2 8 oz. Tubs Mushrooms Cleaned and sliced or use 2 cans of mushrooms.
  • 1 Cup Cooked Corn Optional
  • Water
  • Salt and Pepper to taste
Vegan Wild Rice Burgers
  • 1 to 2 Cups Oat Flour
  • Cooled Wild Rice Soup
  • 1/2 Cup Gluten Free Flour I like to use chickpea flour or King Arthur Gluten Free Measure for Measure Flour.

Equipment

  • Slow cooker
  • High Speed Blender This is to make oat flour for the wild rice burgers.

Method
 

  1. Follow the wild rice package directions for 3-4 cups of cooked wild rice, replace 1/2 of the water with a broth.
  2. For the white rice, follow the cooking instructions for 4-5 servings, using only water.
  3. Pull out a slow cooker and set the temperature to a medium heat.
  4. As soon as the wild rice and white rice are cooked, place them both into the slow cooker.
  5. Clean and chop the carrots, celery, mushrooms and the onion.
  6. 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.
  7. If adding corn, warm up before adding to the slow cooker.
  8. Add the milk alternative, soy sauce, and 1 Tbsp olive oil to the slow cooker.
  9. After all ingredients are added to the slow cooker add water until it covers the rice mixture.
  10. Check through out the day, stir, and add more water or broth if needed.
  11. After a few hours, check on the tenderness of the carrots, once they are tender your soup is done.
  12. Enjoy your Vegan Wild Rice Soup with a side of your favorite crackers or toast.
  13. Once your soup has cooled, place the left overs in the fridge.
Vegan Wild Rice Burgers
  1. Preheat your oven to 425° F.
  2. With a high speed blender, add rolled oats and blend until it becomes a flour.
  3. Next add the oat flour and the gluten free flour to the bowl of leftover cold soup and stir until well combined.
  4. 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 an 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.
  5. 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.
  6. Put the baking sheet into the oven and bake for 20 to 30 minutes.
  7. After 20 to 30 minutes, remove the baking sheet to flip the burgers.
  8. If the burgers are not easy to flip, continue baking in 5 minute increments until they will flip without falling apart.
  9. Continue to bake for about another 15 to 20 minutes, or until the burgers are firm and slightly browned.
  10. NOTE: This baking time will be different depending on the size of the burgers.
  11. Once the burgers are done, remove from the oven and let cool on the baking sheet.
  12. After the burgers have cooled completely, store in air tight containers and place into the freezer for later.

Notes

To reheat the burgers:
Preheat oven to 425° F.
Line a baking sheet with parchment paper.
Place the burgers on the paper, pop them into the oven for 20 to 30 minutes, flipping half way through the baking time.
These burgers can also be reheated in the microwave, but are much better reheated in the oven. (They stay together better and crisp up in the oven.)