Vegan Wild Rice Stuffing with Cranberries

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

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vegan wild rice stuffing in a bowl with utensils

This recipe is sponsored by my friends at Sprouts.

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.

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.

Ingredients for vegan wild rice stuffing

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

Make the stuffing recipe your family will love:

  • 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 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.

vegan wild rice stuffing in dish with utensils

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!

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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!

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Vegan Wild Rice Stuffing PIN

wild rice stuffing in a bowl
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5 from 1 vote

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, RDN


  • 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


  • 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.



For this recipe, I used several Sprouts brand ingredients including Sprouts Extra Virgin Olive Oil, Organic Wild Rice Blend, Organic Vegetable Broth, and organic fresh thyme and sage.  


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

14 Comments on Vegan Wild Rice Stuffing with Cranberries

  1. Lisa | Garlic & Zest
    November 14, 2018 at 10:16 AM (11 months ago)
    I love your wild rice stuffing -- it's the perfect blend of colors, flavors and textures. I grew up on dressing too -- so I understand the tradition behind it, but I say -- why not BOTH?

    5 stars

    • Marisa
      November 14, 2018 at 10:19 AM (11 months ago)
      I like how you think, Lisa. There IS room for both on the table! Thank you! Reply
  2. Louise
    November 14, 2018 at 10:27 AM (11 months ago)
    Wild rice is one of my favorite dishes and I love the addition of cranberries! You are absolutely right, this recipe is one to make any day of the week AND perfect for Thanksgiving too!

    5 stars

  3. Cliona Keane
    November 14, 2018 at 10:36 AM (11 months ago)
    What a fantastic idea! This will go down a treat with my vegan friends.

    5 stars

    • Marisa
      November 14, 2018 at 10:41 AM (11 months ago)
      Thanks! Yes. It's easy enough to just add it to the table too. Just chop a few extra onions and celery! Reply
  4. Liz Schoch
    November 14, 2018 at 10:45 AM (11 months ago)
    I love how simple yet gorgeous this recipe is! Also, I have to say that your food photos are stunning!

    5 stars

    • Marisa
      November 14, 2018 at 10:47 AM (11 months ago)
      Liz, Thank you so much! Photography is such a work in progress for me so that means a lot! Reply
  5. ali randall
    November 14, 2018 at 11:37 AM (11 months ago)
    Yum...this looks delicious for Thanksgiving or any meal around the holidays. I love the sweet idea of adding cranberries to this rice stuffing. No one can turn that down!

    5 stars

    • Marisa
      November 14, 2018 at 1:32 PM (11 months ago)
      It is truly irresistible- just festive enough and super savory! And just so nice that everyone can enjoy it! Reply
  6. Ann
    November 19, 2018 at 9:37 AM (11 months ago)
    This dish looks beautiful as well as delicious. I’m overseas in Africa and can’t seem to find wild rice. Will white and brown rice work well as a substitute? Reply
    • Marisa
      November 19, 2018 at 9:50 AM (11 months ago)
      Definitely. The wild rice adds a nice nuttiness to the stuffing but try brown rice instead. You’ll need to cook it about 45 v 30 minutes. White Rice May get too mushy so I’d opt out of that one. Reply
  7. Dpaul
    March 4, 2019 at 9:06 PM (8 months ago)
    It turned out great although I used Thompson’s raisins instead of cranberries and chard instead of celery it still turned out fine thanks

    5 stars

    • Marisa
      March 5, 2019 at 4:50 AM (8 months ago)
      So glad you enjoyed it. Those substitutions sound delicious too! Reply

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