Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
This recipe was a winner with my 21-year old son, who makes his own dinners to have at work. I would recommend changing the chick peas to any white beans, and the casseroles can be topped with bread crumbs (I use my Vitamin dry carafe to turn whole wheat heels into bread crumbs, and generously add Italian herbs and garlic powder). We’ll be making this one again. Also, freezes and reheats well. We used wild rice from Trader Joes: 1 ½ cups + 1 ½ cups water in the Instant Pot for 20 minutes on High Pressure, and let it depressurize naturally (yield: 4 ½ cups). Also, he preps everything into bowls first, so he can just focus on the cooking steps.
Thought this was kind of boring & the red bell pepper was an odd flavor. Probably not a keeper for me.
I made this with the full amount of liquid in 10 ramekins. I had just made something with chickpeas, so I used pinto and kidney beans for this one. The liquid was fine. It was all absorbed or evaporated and this dish was so delicious!! I will say the 30 minute estimated prep time is way low. Maybe it assumes you have cooked your rice and chopped your veggies in advance.
I don’t like a very strong garlic taste. Should I cut back on the garlic or because of all the other ingredients is it a milder taste?
Would use again
Why doesn’t this have an “add to plan” button?
I really enjoyed this dish. I wasn’t sure how this would turn out, but it was very creamy and tasty. I used black rice and omitted the 1 cup of water as well. I did not have oat flour, so I used organic barley flour. It completely filled a 13×9 casserole. I’m going to try with other grains too.
I made a half batch, baked in an 8 x 8 casserole. It was very tasty, but I will modify it for next time–way more mushrooms, less wild rice, and probably more chickpeas. (I also used frozen broccoli, because I had it on hand.). This is really good!
This was really satisfying and comforting on a cold rainy night. I did reduce the amount of liquid, omitting the extra cup of water. Even my two year old toddler ate it all up. Winner!
Why don’t you make all recipes shareable. Yhis allows printing rather than trying to follow my phone while cooking!
Ha ha! I didn’t even see the instruction about the cup of water. It definitely doesn’t need it.
I should wait until I actually eat it…but it smells so amazing cooking in the oven! I just really enjoyed the process of prepping this meal. So full of nourishing ingredients and very forgiving. I forgot the chick peas and assed them at the last minute before tossing in the oven. I’ll be sure to leave my post meal review. I did opt for a large casserole dish rather than individual servings and it made so much, I need two casserole dishes! Looks like one lucky friend is getting a free meal.
Did you use 12 cloves of garlic?
Yes, I used 12 cloves! But this recipe could easily be halved. It made a LOT of casserole! Smells amazing as it’s cooking…
If baking for 30 min does the rice have to be cooked ? I m thinking add more water …leave rice uncooked…stir frequently..
Or I am complicating things here ?
Just don’t like soft overkoked rice
Actually dislike anything overcooked
Per the recipe, cook the wild rice. It did not get mushy. To get 4-1/2 cups cooked, used about 1-1/4 cup uncooked.
This is looks delicious! I want to make this for my daughter and her husband who just had a baby. My daughter hates mushrooms. Any suggestion on a flavorful sub for the mushrooms?
Is there a suggested substitute for nutritional yeast? Or simply leave it out ? Thank you
You could use vegetable broth in place of the water and it will add the flavor needed. Chickpea flour is rich in vitamins and minerals and can be a pretty good substitute for nutritional yeast. For better flavor, you can toast it in the oven. The texture and nutty flavor are similar to nutritional yeast.
In this dish you could substitute the nutritional yeast with dried onion flakes that have been mixed with a little chickpea flour.
I m sure you can
But it s packed w B12 and so much goodness
Also adds cheesy flavour
You don’t like it ?
I don’t think it helps thicken the casserole just adds flavour and oomph
Can I use chickpea flour instead of oat flour?
I used rice flour, because I had an open container on hand. I think any whole-grain flour will do.
Love the “less water” tip and I too will try it in a smaller square casserole dish (don’t have ramekins). I think I’ll have to cut the recipe in half to get the right amount. I’m looking forward to trying this. It looks great!
Question- Can you provide optional baking instruction for those of us who do t have 8 16 oz ramekins?
Possibly a half recipe, or full recipe in a more standard casserole size?
I made half the recipe, baked in an 8 x 8 dish, for 30 to 45 minutes (it was probably fine at 30 minutes, but I was busy & set it for another 15 m. It think that helped it thicken.
I would just cut the recipe in half and put in 8×8 baking dish.
Question.. I just read that you shouldn’t freeze anything that has milk/ nondairy milk because it separates. But you said freeze… just wondering
The flavor and texture were amazing! I left out the additional cup of water so it was not liquidy, but a nice casserole thickness. Makes a huge batch. We loved every bite!
Thanks for the tip, Kriss! I will leave the water out too. Also, did you do it in a casserole dish or in the separate ramekins as the instructions say? Thank you. 🙂