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Wild Rice Stuffing (vegan)

All the flavors of Thanksgiving Stuffing without using bread. It's a gluten-free & vegan option plus you can sneak in all the vegetables.

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Equipment List


  • Large saucepan
  • If placing wild rice in pumpkin/squash then you will need: baking sheet, parchment paper

Ingredients


  • 2 Tbsp plant-based butter
  • 1 c yellow onion
    - diced
  • 3 garlic clove
    - minced
  • 1 c celery
    - chopped
  • 1 c carrots
    - choppd
  • 1 c mushrooms
    - chopped - oyster or white button
  • 3 Tbsp sage
    - fresh and chopped
  • 1 Tbsp thyme
    - fresh and chopped
  • 1 bay leaf
  • 1 c pear
    - chopped
  • 1 c brussel sprouts
    - sliced thin
  • 1 c white & wild rice blend
  • 2-1/4 c vegetable broth
  • salt
    - to taste
  • pepper
    - to taste
  • 1/3 c pecans
    - optional garnish - chopped
  • 1/3 c dried cranberries
    - optional - garnish
  • acorn squash or mini pumpkins
    - optional - to place wild rice stuffing in

Preparation Instructions


  • If placing wild rice in mini pumpkins or acorn squash - preheat oven to 400 degrees. Wash and cut off the tops of the pumpkin/squash. Take seeds out and clean the inside. Brush olive oil all over the pumpkin/squash. salt and pepper to taste. Place on a baking sheet with parchment paper. put in oven for 15-20 min. Take out of oven. Let cool.
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  • Measure and prepare ingredients. Set aside.
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Cooking Instructions


  • Preheat to 235°F
  • Add 2 Tbsp plant-based butter to pan
  • Stir ingredients
  • Add 1 c yellow onion to pan
  • Stir ingredients
  • Add 3 garlic clove to pan
  • Stir ingredients
  • Add 1 c celery to pan
  • Stir ingredients
  • Add 1 c carrots to pan
  • Stir ingredients
  • Add 3 Tbsp sage to pan
  • Add 1 Tbsp thyme to pan
  • Stir ingredients
  • Add 1 bay leaf to pan
  • Stir ingredients
  • Stir ingredients
  • Add 1 c mushrooms to pan
  • Stir ingredients
  • Add 1 c pear to pan
  • Stir ingredients
  • Stir ingredients
  • Add 1 c brussel sprouts to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Add 1 c white & wild rice blend to pan
  • Stir ingredients
  • Add 2-1/4 c vegetable broth to pan
  • Note: Bring up to a boil. Once hard boiling then turn down to a simmer.
  • Stir ingredients
  • Cover ingredients
  • Note: When you uncover the wild rice, there should be very little liquid. If you like your wild rice a little more moist then add more vegetable broth. If you like it drier, then leave on stovetop with pot covered for a few minutes longer.
  • Uncover ingredients
  • Remove from heat.

Finishing Instructions


  • Using a fork, fluff the rice. Let rice cool for 15 minutes.
  • Remove bay leaf.
  • Optional- garnish with chopped pecans and cranberries.
  • If placing Wild Rice in pumpkins then spoon rice and place in the pumpkins. Serve.
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  • If not serving immediately, place in refrigerator up to 5 days or freeze.

Reviews


  • Reviewer Profile Photo

    Courtney Thompson

    One of my favorite recipes I’ve made so far with Cooksy. This recipe really tastes like traditional stuffing but without the bread

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