During the colder winter months (even though “cold winter months” in Southern California only get to the 50’s at the lowest haha), all I want is SOUP! Even during the hot months honestly. Gorgeous gorgeous girls love soup, what can I say?! 😉 The creamy wild rice & mushroom soup is the perfect thing to warm you up from the inside this season, and is a great recipe to make for Veganuary! It’ll impress both vegans & non-vegans, is creamy, hearty, full of flavor, and gets better as you reheat it for leftovers each time!

I’m happy to be collaborating with PKN for this delicious recipe! Have you ever had pecan milk?! I’ll be honest I had it once by making it myself, but added far too many dates in so it was overly sweet to the point where it was more of a pecan caramel… oops! But PKN’s pecan milk is truly *chef’s kiss*, both the original & the chocolate flavor. For this recipe I used the Original flavor, and it adds a beautiful pecan flavor to the dish, and makes this stew insanely creamy. Like a move over cashews type of creamy. 

Did you know the pecan is the only native nut to the US? I honestly had no clue until I came across PKN! It’s pretty crazy that out of all the nut milks in existence, pecan milk is truly the only native/most eco-friendly one of them all! What does all this mean exactly? That they use minimal water and natural resources to grow, are drought resistant & climate resilient, and can be sourced from regenerative farmers! Not to mention the crazy health benefits pecans provide. All around, pecan milk gets a stamp of approval from me, and if you’re looking to lower your carbon footprint, you definitely just found your new favorite dairy-alternative to do so! 

You can purchase PKN milk on amazon, as well as thispkn.com, and can find them on instagram @thispkn if you’re wanting to try their pecan milks, or learn more about the sustainability of pecans! 

If you need a how-to video on how to make this stew, check my reels on @plvntfood for a step by step guide! It’s really the easiest soup, even kids will love it, and is packed full of all the good things to keep you going this winter & boost that immune system! I really hope y’all enjoy this as much as I did- which if you know me I DON’T LIKE MUSHROOMS, so me loving this has to mean it’s good okay!

Creamy Wild Rice & Mushroom Stew

This VEGAN Creamy Wild Rice & Mushroom Stew made with PECAN MILK is the perfect way to keep you warm all winter long!

Author PLVNTFOOD by Brianna Claxton


Wild Rice

  • 1 cup wild rice
  • 6 cups water
  • 2 tbsp plant-based butter
  • Salt to taste
  • 1 sprig fresh thyme
  • 3 garlic cloves


  • 3 lbs. mushrooms I used a mix of baby bella & shitake mushrooms
  • 1 cup dried shitake mushrooms + 2 cups boiling water reserve the liquid for later
  • 2 tbsp plant-based butter
  • 2 tbsp olive oil
  • 2/3 cup diced shallots
  • 4 garlic cloves minced
  • ¼ cup tomato paste
  • Salt & black pepper to taste
  • 3 sprigs of fresh thyme
  • 3 tbsp all-purpose flour
  • 6 cups vegetable broth
  • 2-3 cups thinly chopped kale
  • 1 2/3 cups PKN Original Pecan Milk
  • More PKN pecan milk crushed red pepper, and fresh thyme for garnish *optional


  1. For the rice, in a sauce pot add your water and bring to a boil. Thoroughly wash you rice and add it to the boiling water with the rest of the rice ingredients. Stir gently, cover, and reduce the heat to low. Cook for 45 minutes, until the rice is slightly overcooked, and drain the excess water/remove the thyme & garlic cloves. Set aside.
  2. For the stew, in a large pot over medium heat add your butter and olive oil along with your fresh sliced mushrooms. Cook for about 7-10 minutes, stirring only a few times until they’re lightly golden.
  3. While those cook, add your boiling water to your dried mushrooms and let steep for 10 minutes. Drain the mushrooms but reserve the liquid for later.
  4. Once your mushrooms are lightly golden, add your shallots, garlic, tomato paste, salt & pepper to taste, fresh thyme, and your now rehydrated mushrooms.
  5. Cook that down, stirring frequently, for 5 minutes then add your all-purpose flour and mix/cook for another minute.
  6. Add your reserved mushroom steeping liquid along with your vegetable broth, bring to a boil, reduce to a simmer, and cook for 30 minutes on low heat. Stir frequently, the stew should start to thicken by the end of the 30 minutes.
  7. Add in your wild rice, kale, and PKN Pecan Milk, stir well to combine.
  8. Bring this back to a boil, reduce to a simmer & cook another 10 minutes until thick.
  9. Transfer into bowls, and top with a drizzle of PKN Pecan milk, crushed red pepper, and fresh thyme for garnish if desired… then dig in & enjoy!

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