This is the BEST Vegan Wild Rice Stuffing recipe! It’s made with savory herbs, sweet apples, and crunchy walnuts. The perfect side dish for Thanksgiving! Oil-free, gluten-free, and delicious.
Yes, I realize I made a big deal about whether or not it should be called “dressing” or “stuffing” in a previous post. I know, I said it should be dressing. Because we’re not actually stuffing anything. Yet, here I am calling this recipe, vegan Wild Rice Stuffing.
You’re probably asking, “Why, Shane? It’s so confusing.”
All I can say is wild rice dressing just didn’t sound right so I opted for stuffing. I apologize for any confusion this may cause. But, I promise if you make this dish you’ll forget all about my hypocrisy and enjoy the nice carb coma that awaits you this Thanksgiving.
So, let’s get to making it.
How To Make Vegan Wild Rice Stuffing
This Vegan Wild Rice Stuffing is so easy to make and uses normal ingredients. I bet you have most of them just sitting in your pantry.
Start by adding the wild rice and low sodium veggie broth to a saucepan. Turn up the heat and let it boil. Then, reduce the heat, cover, and let it simmer for about 30-40 minutes. You want to cook the rice until the liquid is completely absorbed.
Preheat a large nonstick pan over medium heat while the rice is cooking. Once the pan is ready, add the onion and celery and let them cook until the onion is soft. Toss in the mushrooms, garlic, tamari, sage, thyme, and let everything cook for about 10 minutes.
Add the rice to the mushroom mixture then add the diced apple and walnuts. Mix until everything is well combined. Give it a little taste and make sure it meets your approval.
That’s it! Vegan Wild Rice Stuffing. It’s one of the best gluten free stuffing recipes out there and you just made it. Congratulations!
Serve this as a side at your next holiday dinner gathering and all hell might break loose…in a good way.
More Vegan Holiday Dishes
Be sure and try my other amazing holiday recipes…
- Roasted Brussels Sprouts
- Chickpea Vegan Meatloaf
- Creamy Vegan Scalloped Potatoes
- The Best Vegan Mac & Cheese
- The Best Vegan Mashed Potatoes
And, don’t forget my delicious easy vegan Cornbread Dressing.
You’re going to LOVE this Vegan Wild Rice stuffing. It’s…
- Savory
- Full of flavor
- Sweet
- Crunchy
- Soft
- Hearty
- Filling
- & freaking Delicious
This is sure to be a favorite dish on your holiday table this year.
If you don’t have wild rice you can very easily make this recipe with brown rice. Still full of flavor and delicious.
If you make this recipe please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see it!
Vegan Wild Rice Stuffing
- Total Time55 minutes
- Yield6 servings 1x
- DietVegan
This is the BEST Vegan Wild Rice Stuffing recipe! It’s made with savory herbs, sweet apple, and crunchy walnuts. The perfect side dish for Thanksgiving! Oil-free, gluten-free, and absolutely delicious.
Ingredients
- 1 cup wild rice blend
- 2 ½ cups low sodium vegetable broth
- 1 large white or yellow onion, chopped
- 2 stalks of celery, chopped
- 8 ounces of sliced mushrooms
- 2 cloves of garlic, minced
- 3 Tbsp low sodium tamari (soy sauce if not gluten-free)
- 1 ½ Tbsp dried sage
- 2 tsp. dried thyme
- 1 apple, diced
- ⅓ cup chopped walnuts (optional)
Instructions
- In a large sauce pan combine the wild rice and low sodium veggie broth. Bring to a boil, reduce heat, cover, and let simmer for 30-40 minutes. You want to cook the rice until the liquid is completely absorbed.
- Preheat a large nonstick pan over medium heat while the rice cooks. Once the pan is hot add the onion and celery and cook until the onion is soft. Add the mushrooms, garlic, tamari, sage, thyme, and cook for 10 minutes.
- Add the mushroom mixture, diced apple, and walnuts to the rice. Mix until everything is well combined. Taste and season as desired.
- Serve immediately.
Nutrition
- Serving Size:
- Calories: 178
- Sugar: 6.6 g
- Sodium: 247 mg
- Fat: 3.8 g
- Carbohydrates: 31.4 g
- Fiber: 4.6 g
- Protein: 6.9 g
- Cholesterol: 0 mg
- Prep Time: 10 mins.
- Cook Time: 45 mins.
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vegan
Could this be done in a slow cooker?
Sure thing!
This is my absolute favorite recipe! Just smelling it cooking makes my mouth water! My only adjustment is to leave out the apple. I’m not sure why . . . I just prefer it without!
Thank you!
Delicious. I added chopped zucchini and yellow squash and left out the sage. I think halved cherry tomatoes would also be nice.
I made this today for my sister, who is gluten and dairy free. All I can say is OMG! She will be lucky to even have any left for tomorrow lol! I have never been a fan of wild rice (did not cook correctly). Made this today – kept the garlic light. Used Soy sauce. Fugi apple was my choice. And what is super funny is that my BF, who claims he hates mushrooms (a texture thing) ate it and then I told him what was in it. Don’t know if he will eat it again, just because, but it was so good! Thank you for your recipe!
Shane,
I was so happy to find this recipe that I can use at my Christmas Party. It has none of the foods that my guests cannot have for because of allergies! It looks and sounds delicious and as I am cooking all the food the day before the party, it was helpful to read that people have said that is possible even though the recipe said “serve immediately”.
Thanks again, Shane!
I made this today in preparation for Thanksgiving. I left out the celery and walnuts but added in grated carrots and a few cranberries. I used a bag of frozen mushrooms for convenience. It is delicious. Thanks for another wonderful recipe. Happy Thanksgiving to you and your family.
If it’s terrific the next day, I assume I could make it ahead for Thanksgiving? I’m always a little gun-shy of recipes that end with “Serve immediately”!
Yes, I make this a couple of days ahead of time. It keeps very well.
Call it stuffing or dressing, it’s excellent!
Can I freeze this recipe for later use?
Sure.
This sounds amazing
I have some food sensitivities to a few of your ingredients. Was wondering if you had any suggestions on replacing the mushrooms and the Apples?
Hmmm…I would leave the ‘shrooms and maybe use pares.
Just made this stuffed squash for dinner and it was mighty tasty! I’m trying to cut way back on our meat consumption and expanding my recipe repertoire. I’m dragging my husband along for the ride and he definitely enjoyed this recipe. I used some maple balsamic vinegar and subbed dried cranberries and pecans like you suggested. Thank you so much for the recipe.
Way to go, Lydia! Hang in there and keep cooking:) Have a great holiday season.
I can’t wait to try this. but would love to make it in the instant pot. Could you give the directions on how one would do that? That would be great and I do love all of your recipes Shane. Thank you so much for sharing them.
Hi, Trish! Simply saute the veggies in the IP per the instructions manual (you don’t need oil) then add the remaining ingredients, except for the apples, and cook the wild rice for on High pressure for 20 minutes. Release pressure, remove lid, stire in apples. Enjoy:)
Tried the IP with Shane’s direction, however I think the broth should be cut back. My rice stuffing too soupy. 2.5 cups broth just too much if cooking in IP.
This is going to be my Thanksgiving dressing/stuffing from now. Delicious! Shane, I used your Toasted Maple Pecan recipe for the pecans, and added a cup of dried cranberries. Thank you for all your fabulous healthy recipes!
My pleasure Linda and Happy Thanksgiving!
Can pecans be substituted for walnuts?
Yes, absolutely!!!
Hello Shane! Love your site!
Any thoughts on using this recipe in baked stuffed mushrooms?
Hi, Sharon, and thanks! Yes, my thought would be…why not? LOL! I’ve not yet tried it, but see no reason why it wouldn’t work. Good luck and Happy New Year!
Made this for my holiday meal, and it was the most popular dish. In fact, every dish on my holiday table was from your site, and my WFPBNO friends were delighted. Thank you.
Thank you so much, Lynn! And, thank you for the kind words. Happy Holidays!
Never mind just realized my mistake. Will definitely be very sagey
Just wanted to check that it is 21/2 Tbsp of sage?
Oops…shouldn’t be that much. LOL! I’ll check it.
Delicious, even better the next day. It’s a keeper.
Thank you, Diane!
This looks delicious. It is good reheated the next day?
Yes, absolutely! 🙂
Amazing. Sweet and savory.
This sounds like my starch for the week!!! Could you do this in the Instapot?