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 and mushroom stuffing in a dish

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.

making wild rice and mushroom stuffing in a large potCombine 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.

wild rice and mushroom stuffing in a dish

5 from 14 votes
Print
Wild Rice & Mushroom Stuffing (Vegan, Gluten-free)
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 
A naturally gluten-free stuffing made with wild rice and meaty mushrooms.
Course: Side Dish
Servings: 4
Calories: 378 kcal
Author: Detoxinista.com
Ingredients
  • 1 cup brown & wild rice blend
  • 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)
  • 1/2 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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Comments

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?

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 !

    Megan

    I bought them at Whole Foods, but they can also be found on Amazon using the links in the post above.

Christina @ The Beautiful Balance

Sage and mushrooms is such a match made in heaven! This is perfect, pinning!

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!

    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!

Emily @ Glitz Glam Gluten-Free

I’ve been testing recipes for my Thanksgiving meal too and I love getting little tastes of the Holiday early! I think that this looks absolutely delicious and so hearty! I can’t wait to make it!

Kezia @ Super Naturally Healthy

Great shout using rice instead of flour – I was just thinking that I needed to find a gluten free stuffing option. I am testing out a chocolate yule log and some grain free mince pie this weekend – hard times…

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!!

    Megan

    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!

    Brianna

    You should try this mandoline. I bought it because I have the same problem with cutting my fingers on mandolines. This one makes it really hard to cut yourself, which is awesome! http://www.amazon.com/PL8-Professional-Mandoline-1000/dp/B00JLIKA5C

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?

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 🙂

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

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

Miya

How much is a serving?

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!!

Cecilia

Delicious and very flavorful! Just made this for thanksgiving.

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….

Rhonda Devine

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

Bethany

Just wanted to leave my two cents. I made this for Thanksgiving and LOVED it!! Thank you!!

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.

    Megan Gilmore

    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.

Fiona Boyce

What a delicious recipe! I just featured it on my site The Allergy Free Wife: http://theallergyfreewife.com/blog/2015/11/21/national-stuffing-day Thank you for sharing!

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.

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.

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!

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.

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!

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!

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

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

Kristin

THANks so much for the awesome recipe! CuriouS if this can be prepared ahead of time and the best way to reheat if so? Thanks!

    Megan Gilmore

    Since I don’t use a microwave, I usually reheat things by spreading them out on a pan and putting it under the broiler for a couple minutes, or you could stir fry it in a skillet over medium heat until warm.

Jaicenia

This recipe I came across earlier this year and I MUST say that this is RIDICULOUSLY DUH-LICIOUS !!! I’v made this at least 6x thus far. I’ve even topped this dish with some baked some BBQ chickpeas/Garbanzo Beans and it was SUPERB!!! It’s definitely great on it’s on !!! I’m actually making this again tonight, which is why I’m leaving this comment. GREAT JOB !! 5 Stars

Tracey

What kind of apple would you recommend?

    Megan Gilmore

    I love Fuji apples in almost anything, but I think Honey Crisp would work well here, too.

Christine Novakovich

Thank you Megan!! We just wrapped up our first Thanksgiving feast of the week. Most of our sides were your recipes – Wild Rice and Mushroom Stuffing, Clean green bean casserole, and balsamic roasted brussel sprouts. Of course, I made your vegan gravy too (last week too with the portabella mushrooms and mashed cauli). And who can forget dessert – Easy vegan pumpkin pie (I have seriously been eating this weekly since you posted it!). It was so exciting to see my family embrace clean eating.Its been a transition over a few years for them, but My mom and mother in law both have your first cookbook and though they used to use it only when we came over, now they use Your recipes all the time! Just wanted to say thanks for what you do.

Peggy Woods

We have some friends coming over for Thanksgiving and one person has to be gluten free. After looking at many different recipes on the Internet, yours is the one I’ll be making. It looks and sounds delicious! Thanks!

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