Wild Rice & Mushroom Stuffing (Vegan, Gluten-free)


With Thanksgiving around the corner, I love experimenting with new recipes to potentially serve on the big day. No one in my home minds enjoying holiday dishes a little early!

wild-rice-mushroom-stuffing

Since I tackled a grain-free stuffing a couple years ago, I figured this year I would try another gluten-free alternative, using rice as the base.

Cooked in vegetable broth, a blend of brown and wild rice adds the perfect flavor and texture to this dish, so you won’t miss the bread version at all! This stuffing covers all the flavors my family loves, using only whole food ingredients like meaty mushrooms, fresh thyme and sage, sweet cranberries, and crunchy pecans. Feel free to customize the ingredients to make it perfect for your own family!

Wild Rice & Mushroom Stuffing (Vegan, Gluten-free)
Serves 4 to 6

Ingredients:

1 cup brown & wild rice blend (like this one)
2 1/4 cups vegetable broth
1 tablespoon coconut oil
1 large yellow onion, chopped
3 celery stalks, chopped
2 garlic cloves, minced
8 ounces mushrooms, sliced
3 tablespoons fresh chopped sage
1 tablespoon fresh chopped thyme
1 teaspoon salt
1 apple, cored and diced (optional)
1/2 cup dried cranberries (optional; I like this brand)
1/2 cup chopped pecans (optional)

Directions:

Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.

While the rice is cooking, melt the coconut oil in a large Dutch oven over medium heat and saute the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and saute another 8 to 10 minutes, until the mushrooms are tender.

wild-rice-stuffingCombine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans, if using. Adjust any seasoning to taste, and serve warm.

Leftovers can be stored in the fridge in a sealed container for up to 3 days.

healthy-stuffing-recipe

5.0 from 12 reviews
Wild Rice & Mushroom Stuffing (Vegan, Gluten-free)
Author: 
Serves: 4-6
 
A naturally gluten-free stuffing made with wild rice and meaty mushrooms.
Ingredients
  • 1 cup brown & wild rice blend
  • 2¼ cups vegetable broth
  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, minced
  • 8 ounces mushrooms, sliced
  • 3 tablespoons fresh chopped sage
  • 1 tablespoon fresh chopped thyme
  • 1 teaspoon salt
  • 1 apple, cored and diced (optional)
  • ½ cup dried cranberries (optional)
  • ½ cup chopped pecans (optional)
Instructions
  1. Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.
  2. While the rice is cooking, melt the coconut oil in a large Dutch oven over medium heat and saute the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and saute another 8 to 10 minutes, until the mushrooms are tender.
  3. Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans, if using. Adjust any seasoning to taste, and serve warm.
  4. Leftovers can be stored in the fridge in a sealed container for up to 3 days.

Note:

  • Since cranberries are so tart, they are almost always sweetened in some way. I like to look for cranberries that are sweetened with fruit juice, but you can also use raisins if you’d prefer to add a dried fruit that isn’t sweetened, or omit them all together.
  • For those who are concerned with food combining, simply leave out all of the optional add-ins for a starch-based dish.

Austin has already requested this stuffing for dinner twice in the past week, so I hope you enjoy it as much as we have!

Reader Feedback: Do you like to test-run new recipes before holidays, too?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

37 thoughts on “Wild Rice & Mushroom Stuffing (Vegan, Gluten-free)

  1. Corinne

    I love that I can just add this to our vegan thanksgiving menu and know it will be as amazing as it looks, because all of your recipes are! Can’t wait to try it! Any chance your cookbook will be out in time for holiday gifts?

    Reply
  2. barabra

    Where did you buy your wild rice and cranberries ? What kind of a pot are you using to cook this in? Love your colorful pots 🙂

    thanks !

    Reply
  3. Abbi*tarian

    Yum! I now plan to make this for Thanksgiving which is great because I was stumped on what my contribution would be! I decided I wanted to substitute the apple with something and thought I was a bit brilliant with aiming to sauté parsnips with the veggies, instead. Then, I refreshed my memory with what your stuffing was from two years ago, and realized, I’d pretty much just combined the two stuffings – ha. Thank you!

    Reply
    1. Abbi*tarian

      This was delicious! I felt so good about bringing something that provided for many different dietary needs, & because of allergies, I let people choose if they wanted to top it with pecans &/or toasted almonds! It got a lot of compliments! & because I multiplied it a few times for our thirty-some people, I was able to enjoy leftovers for a few days! This may sound wild, but it makes a delicious breakfast! Thank you so much!

      Reply
  4. Laura

    I just love how you cooked this in a Dutch Oven, my new favorite cooking device of all time. So much easier for me than a crock pot. This wild rice spin is so much healthier than the traditional “Stuffing in a box that I will not call out on this blog”. What a great alternative. All the spice are still there……so the flavor is awesome, just not the bad stuff. We’re experimenting with recipes here too, I was making sweet potatoes fries and cut the end of my finger off with a mandolin!!! I had to go to the ER. It was embarrassing until the doctor told me I was the 4th person she had seen just this past week who lost a bit of finger due to a mandolin accident. So if you’re out, be careful with those!!

    Reply
    1. Megan Post author

      I’m so sorry to hear that– mandolin cuts are the worst! I cut my finger on one of those in a cooking class a couple years ago, and it was awful. I feel your pain, and I hope you heal quickly!

      Reply
  5. Kelly

    which vegetable broth did you use? I can never find one I like and eat brand makes a dish taste different. Also if someone can’t have mushrooms do you have any ideas what I could use instead of mushrooms?

    Reply
  6. Larice @ Feeding Your Beauty

    This would be the perfect stuffing to serve at our Thanksgiving dinner – I have several family members who are gluten sensitive, and myself and couple others are vegetarian or vegan. I love the cranberries and pecans! I think it’d be delicious stuffed in a roasted squash..mmmm 🙂

    Reply
  7. rachel

    hey love,

    I am so very in love and addicted to your blog. Lately I find myself re-reading all of your old posts until a new one appears. Keep up the amazing work and the balanced approach to health 🙂

    Just a quick query. I just started my own blog last week and am really struggling in terms of getting more links in my menu – it’s only letting me have one. and also how do I have those little picture links to my social media sites – like how under your photo your facebook link etc comes up. I am using wordpress and followed all of your instructions in your how to page on blogging but would really appreciate it if you could let me know what I need to do. is it just that my theme doesn’t offer it or is there something I’m missing,

    cheers xxx

    Reply
  8. Katie

    Made this last night and it was really good! Lots of flavor. I didn’t have the specific spices you had on hand, so used applewood smoked salt and herbs de Provence. I filled delicata squash with the stuffing and it was prefect! Thanks for the inspiration

    Katie

    Reply
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  11. Holly

    I made this last night – yum!! I even used cranberries that I dried myself in the oven this week-end (takes quite a while…). Thank-you for the recipe!!

    Reply
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  13. Emily

    I made this for my vegan Thanksgiving this year, and it was a huge hit! Thanks for the recipe. 🙂 I think it may be a new Thanksgiving tradition….

    Reply
  14. Rhonda Devine

    this was delicious–thanks for sharing the recipe! And I really love the Orange Julius you shared as well–yummy!

    Reply
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  16. Cat

    With recipes calling for Coconut Oil, do I use refined or unrefined? I’m not sure I understand the difference when I was looking at the two options at the store.

    Reply
    1. Megan Gilmore Post author

      I usually use unrefined coconut oil in all of my recipes, which has a very mild coconut flavor, however some people prefer using refined coconut oil in cooking because it has no coconut flavor at all.

      Reply
  17. Renee

    Thanksgiving morning a favorite time of the day. I am making this wild rice stuffing and roasting acorn squash. Half the family is vegan and the other half meat lovers. I’ve been cooking for 3 days to make sides for everyone. And this recipe is perfect for everyone. Roasting the acorn squash with coconut oil is perfect for this dish with the Apple and pecans.

    Reply
  18. Kim Jensen

    Your Wild Rice Stuffing recipe was a hit at my Thanksgiving table! I was working around gluten and dairy allergies, and very critical chefs with no allergies. EVERYONE LOVED THE STUFFING! The vegetable broth accidently never made it into the dish, and a bit of Holland House Sherry cooking wine made it in. It was fantastic, thank you for your creative masterpiece.

    Reply
  19. Cheri

    The flavor and texture of this dish is fantastic! I found I needed to add salt because I had used Low Sodium vegetable broth. That was easy. It was also wonderful made with dried Thyme and Sage. It was even better the next after giving the flavors time to develop. The toasted Pecans were devine. Absolutely make this!

    Reply
  20. Colleen

    I made this about a month ago, my husband didn’t like it. Let me rant here just a bit, he wants healthy non-meat foods, but when I tell him about these main dish type recipes he says “No way”! Plus he’s part Italian and hates pasta because he ate it too much growing up. So I mentioned the spiralized veggie pastas, again heck no. So we have been eating pretty much garbage dinners and your wonderful desserts for a while now.

    Reply
  21. Erin

    Thank you for this recipe! My son has a wheat allergy and so he usually has to skip the stuffing. I have it on my stove right now and am loving the smells — can’t wait to eat it!

    Reply
  22. Lynn

    Love this! It’s like comfort food because the flavor just takes you back to the old days of traditional Thanksgiving stuffing. We couldn’t stop eating it!

    Reply
  23. Nazarah Merah

    I made this for Thanksgiving dinner last night that we hosted at our house for 20+ people. It was a huge hit and was gone quick. I will be making this again for sure! Thank you

    Reply
  24. Nazarah Merah

    I made this yesterday for Thanksgiving for 20+ people that came over to our home. It was a huge hit. Everyone loved it! I left out the cranberries and apples and just kept it more savory. Everyone loved all the fresh herb flavors. I garnished it with sauteed mushrooms, pecans, and fresh shredded baby arugula. So yum! I will be making this again soon! Thank you <3

    Reply

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