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Up close shot of wild rice in a serving bowl with a gold serving spoon.
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5 from 4 votes

Vegan Wild Rice Stuffing

Complete your holiday table with this Vegan Wild Rice Stuffing recipe packed with the flavors of Thanksgiving in every bite! The perfect main dish alternative for any vegan holiday table + feast.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Keyword: almond, classic, cranberry, dairy-free, dinner, easy, fall recipe, food, gluten-free, healthy, herbs, holidays, homemade, plant-based, recipe, savory, thanksgiving, traditional, vegan, wild rice
Servings: 8 servings
Calories: 92kcal
Author: Shanika

Ingredients

WILD RICE:

  • 2 cups wild rice blend (You can also use all wild rice, if desired)
  • 4 cups veggie stock, organic (You can also use water instead)
  • 1 tablespoon vegan butter
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 tsps garlic powder
  • 2 tsps onion powder
  • 2 tsps smoked paprika
  • 2 tsps dried oregano
  • 2 fresh thyme sprigs

STUFFING TOPPINGS:

  • 1 tablespoon Extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 celery stalks, diced small
  • 1 medium red onion, chopped
  • 1 Gala apple, diced (See Post for best apple options)
  • 1 cup dried cranberries, organic
  • 1 cup halved almonds, optional (You can sub with your fave nuts)
  • ½ cup toasted pecans (See Post for details on toasting)
  • handful of pomegranate arils
  • ½ cup pumpkin seeds, toasted
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme

Instructions

RINSE + COOK THE WILD RICE:

  • Rinse the wild rice blend in fresh cold water once or twice and shake to drain.
  • In a medium pot over medium-high heat, add the rinsed wild rice blend along with the veggie stock or water, bringing to a boil, about 2-3 minutes. Reduce the heat to simmer (covered with a lid) and follow packaging instructions for remaining cooking time. NOTE: During the second half of the cook time, add vegan butter and seasonings: salt, black pepper, garlic powder, onion powder, smoked paprika, oregano, and thyme sprigs, stirring to combine. Continue to simmer!
  • When the rice is fully cooked and you've turned off the heat, be sure to leave the pot cover tightly sealed for 10-15 minutes, before opening it again. This allows the rice to absorb all the moisture and create a nice texture.
  • NOTE: If all liquid hasn't been absorbed, drain cooked wild rice using a mesh strainer. Then fluff the rice with a fork. Let cool.

SAUTE VEGGIES:

  • In a medium skillet over medium-high heat, add the olive oil. Once heated, add the minced garlic, celery stalks, and onions, sautéing until fragrant + slightly tender. Add in the salt, black pepper, garlic powder, and thyme, stirring to combine and letting veggies soften a bit more, about 1-2 minutes. Remove from heat!

MIX TOGETHER + ASSEMBLE:

  • In a large bowl, add the cooked + cooled wild rice along with the sautéed veggies: garlic, diced celery, chopped onions as well as the cranberries, almonds, pecans, diced apples, pomegranate arils, and pumpkin seeds, tossing/mixing everything together until combined.
  • To serve, add wild rice stuffing to a serving platter. Serve and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 4 days, for optimal freshness. To reheat, remove the leftovers from the fridge and allow it to come to room temperature. Then bake everything in an oven-safe baking dish or large cast iron skillet in a preheated oven at 350 degrees until warmed through. 
  • ADDITIONAL TOPPINGS: If you'd like to spruce this stuffing up a bit more, you can add other topping ingredients such as: chopped bacon (if not vegan), fresh parsley, hazelnuts, pistachios, apricots or cherries, sage, sautéed onions, etc.
  • WILD RICE BLEND: If you don't have a wild rice blend or don't feel like using it, just substitute with the regular wild rice.
  • MAKE AHEAD OPTION: See FAQ section for details.
 

Nutrition

Calories: 92kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Sodium: 920mg | Potassium: 90mg | Fiber: 2g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg