Cooking Get Healthy

Wild Rice Stuffing {Vegan & Gluten Free}

Do you want to eat healthy, but not realize you’re eating healthy? Want something that is savory yet sweet, hearty yet light? Something that satiates like Thanksgiving?

As if the flavor wasn’t reason enough for me to love this dish… it’s incredibly easy. And you can make it ahead, and serve it warmed in the rice cooker or at room temperature.

We host a Los Angeles misfit Thanksgiving every year, and this dish (along with my vegan mushroom gravy) hold their own at a table adorned with the usual carnivorous suspects (yes, I still make a turkey stuffed with sourdough sausage and apple stuffing. No, I don’t even try a bite).

I digress.

Despite that I make enough wild rice stuffing to feed a village, the bowl goes fast and greedily.

This recipe is inspired by the Erewhon vegan wild rice stuffing! It will keep for a week+ in the refrigerator and arguably gets more delicious with time!


Vegan, Gluten Free, Heart Healthy, Low Sugar, Guilt-free

Prep time: 15M | Serves 12-15 as a side dish or 5-6 as a main course.

I N G R E D I E N T S>>>

  • 1/4 cup good Olive Oil
  • 1 container Vegetable Stock
  • 3-5 Garlic Cloves, chopped
  • 1 Large Yellow Onion, chopped
  • 6 Celery Stocks, chopped
  • 1 pack (or 1/4 cup) of finely chopped fresh (or dried) Poultry Herbs: rosemary, thyme, oregeno, sage
  • 1 cup uncooked Wild Rice Blend
  • 1 cup uncooked Brown Rice
  • 1 cup Mushrooms, finely chopped
  • 1/4 cup Pecans, crushed
  • 1/4 cup Craisins
  • 1 large Apple or Pear, cubed
  • 2 tbs Soy Sauce (I use Braggs Amino Acids, which actually is soy-less, but with the same taste!) -OR- Balsamic Vinegar
  • Salt & Pepper to taste
  • Balsamic Glaze (optional)

In the Rice Cooker:

  1. Add vegetable stock, rice, onion, celery, herbs, garlic, mushrooms, craisins, salt and pepper into rice cooker and press ‘BROWN’. Let cook.
  2. When your rice cooker beeps and turns to warming mode (or after the stock has been absorbed by the rice), stir in the apple, pecans, olive oil, and soy sauce.
  3. Top with optional balsamic glaze drizzle.

On the Stove:

  1. Grill onion, garlic, mushrooms, poultry herbs and celery in olive oil over medium low heat, stirring occasionally, until onions and celery are soft. (optional add a tsp of brown sugar for a more carmelized onion flavor)
  2. In a separate pot, cook rice in vegetable broth. Supplement with added broth or water to cover rice completely.
  3. Drain rice, return to pot, and add grilled onion mix. Stir in craisins, pecans, apple, soy sauce, salt and pepper.

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