Almond Rice Casserole

This almond rice casserole is the kind of plant-based main that goes back to the early days of natural-foods cooking, when miso, TVP, and brown rice were stocked together in co-op pantries. The combination still works because each ingredient does specific work: TVP carries flavor like ground meat, miso supplies salty umami depth, and toasted almonds break up the soft texture with crunch.

The seasoning is gentle but smart. Thyme and marjoram are kitchen-garden herbs that lean savory rather than sweet, and a touch of ketchup mixed into the rehydrating water for the TVP adds a subtle tomato note that reads as “meaty” without anyone asking what’s in it.

Sautéing the onion in peanut oil before mixing brings a sweet base note. Skip this step and the casserole tastes flat, no matter how good the other ingredients are.

You can bake it covered in the oven or microwave it under plastic wrap. Either way, the whole thing comes together in one bowl.

Kitchen Tips

• Hydrate the TVP in hot water and ketchup until the granules feel chewy, not raw. Underhydrated TVP turns gritty in the casserole.
• Light miso (white or yellow) is what the recipe wants. Dark red miso is too aggressive and will overpower the herbs.
• Toast the almonds lightly in a dry pan before adding if they aren’t already roasted. Cold raw almonds taste papery against the warm rice.
• Leftovers reheat well with a splash of water or vegetable broth to loosen the rice.

Variations

• The recipe’s own mushroom swap: replace the almonds with sliced shiitake mushrooms for a meatier, woodsier version.
• Stir in a handful of frozen peas in the last few minutes for color and sweetness.