Vegan Wild Rice Stuffing with Cranberries

This vegan wild rice stuffing is easy to make and packed with the flavors of Thanksgiving!

Jump to Recipe

Can you believe Thanksgiving is next week? It’s early this year and it sure feels like it. I made 3 plant-based Thanksgiving side dish recipes to share at my recent cooking demo. I shared my Almond Green Beans and Roasted Butternut Squash and Apples plus this delicious vegan wild rice stuffing.

Ingredients for vegan stuffing

This vegan wild rice stuffing is pretty basic but includes all of the traditional flavors. You’ll need the usual stuffing ingredients celery, onion, sage, and thyme. Though butter is the traditional way to sweat (or saute) the celery and onion, to make this stuffing vegan, I used a flavorful extra virgin olive oil and a vegetable broth. For even more flavor, try a mushroom broth. The wild rice is the gluten-free base. I added cranberries for extra color and a pop of sweetness.

I kept this recipe simple to satisfy everyone at the table. But you can make it your own.

Tips for making the best vegan stuffing recipe

Use all wild rice. I used a blend for this dish but if it’s available and affordable to your family, go for it. Add 15 minutes to the rice simmer time to make sure it cooks through.

Add sauteed mushrooms. Mushrooms add a rich, umami flavor to the stuffing along with a meaty texture to mimic the giblets common in the traditional stuffing.

Mix in toasted nuts. Toasted almonds or pecans would work well with the flavors and complement the cranberries quite well. Add them just before baking or sprinkle over the top when it’s done to maintain a nutty crunch.

Sprinkle in more fresh herbs. If you have extra thyme, sage, or parsley in the house, sprinkle some over the top for extra color and flavor. These hearty herbs pack a lot of flavor, so a little sprinkle goes a long way.

Making healthy Thanksgiving recipes

One tip for Thanksgiving that I like to share with anyone considering making a new recipe. Give it a test run. Don’t wake up on Thanksgiving Day and attempt a brand new recipe without a backup.

Doing this not only invites extra stress but you may end up with a recipe that the family doesn’t love. And on Thanksgiving, that’s the one thing we all want… great food!

I will be honest. I grew up eating “dressing.” Anyone else?  It’s what I will be making next week. Not because I don’t love this one. I actually do – a lot.

It’s more that. 1) I’ve been eating this all month while developing and testing the recipe g and 2) I can see making this wild rice stuffing any night of the week. It’s just that good.

But my cornbread dressing is a tradition. I make it as my grandma did. From baking the cornbread the day before and all of the other prep, making a good cornbread dressing takes work. For this reason, I only make and eat it on Thanksgiving.

That’s my story. And this recipe is ready for you to try! Save it for now or later, and tag me on Instagram when you make it!

Follow Me on Pinterest!

Print Recipe

5 from 6 votes

Vegan Wild Rice Stuffing

This vegan wild rice stuffing is easy to make and packed with the flavors of Thanksgiving

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Side Dish

Cuisine: American

Keyword: wild rice stuffing

Servings: 8

Calories: 138kcal

Author: Marisa Moore

Ingredients

• 2 tbsp extra virgin olive oil
• 1 cup diced celery
• 1 cup diced sweet or white onion
• 1 cup wild rice blend, rinsed
• 2 cups vegetable broth
• 2 sprigs fresh thyme
• 1 tsp chopped fresh sage
• ½ cup dried cranberries
• ½ tsp salt, or to taste

Instructions

• Heat the olive oil in a saucepan. Sweat the onion and celery until they just start to brown, about 5 minutes. Remove from the pot and set aside in a bowl.
  
• In the same saucepan, add broth, rice, and thyme. Bring to a boil then reduce heat to cook on low 30 minutes or until most of the liquid is absorbed. Meanwhile, preheat the oven to 350ºF.
• Remove the thyme sprig, leaving the thyme leaves in the rice. Stir the onion and celery, cranberries, sage, salt, and pepper into the cooked rice. Pour into an oiled 8x8 casserole dish.
• Bake 15 minutes covered with foil and 15 minutes uncovered just until the top starts to brown. Sprinkle with extra thyme or parsley for color before serving.

Video

Nutrition

Calories: 138kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Fiber: 2g