This vegan wild rice stuffing is a healthier alternative to traditional stuffings, and it happens to be vegan! Everyone loves stuffing during the holidays, but not everyone loves the calories and carbohydrates that come with eating all that bread. This recipe is a delicious alternative to traditional stuffing, and your gluten-free guests will be able to enjoy it as well. For added crunch, you can top it with some slivered almonds or pecans. It works great in stuffed squash recipes, or as a side to roasted cauliflower or vegan lentil loaf. Makes a perfect holiday side, or enjoy any time of year! Leftovers will keep in the refrigerator for about two days.
Vegan Wild Rice Stuffing (Gluten-Free)
makes 6 – 8 servings
1 apple, peeled, cored, and diced small
½ onion, peeled and finely chopped
2 stalks of celery, finely chopped
a tablespoon or two of olive oil
8 oz mushrooms, finely chopped
¼ teaspoon dried thyme
1 cup wild rice (I like this one)
1 ½ cup vegetable stock
1 bay leaf
¼ cup dried cranberries
salt and pepper to taste
In a medium sized pot, heat your oil over medium heat. Add your onion, celery, and mushroom. Cook until everything is soft and mushrooms are brown. Season to taste with salt and pepper.
Add your rice, and stir for one minute. Pour in your vegetable stock, and give it a good stir. Add your thyme and bay leaf, cover, and bring to a simmer. Reduce the heat to low, and cook until the rice is soft and cooked (about 20 minutes). Remove your bay leaf, add your apples and cranberries, and let sit for about ten minutes. This will let the fruit soften without it becoming mushy. Season to taste with salt and pepper if needed.