Make room on your Thanksgiving plate for this vegan stuffing! It has all the comforting savory flavors of stuffing, but is vegan and gluten free.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

What is your favorite Thanksgiving food? For me, I’m all about the sides. I love sweet potato casserole, Brussels sprouts, cranberry sauce, and mashed potatoes. I was never interested in stuffing until my aunt prepared a vegetarian version one year. Of course, I had to try it, and I finally understood why people love it!

Stuffing is a classic Thanksgiving dish that ordinarily consists of bread, onions, celery, other savory ingredients and herbs. It’s sometimes baked on its own, or stuffed inside a turkey to help keep the bird moist while it cooks.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

Of course, eating something that has been stuffed inside an animal sounds unappealing to vegans and vegetarians. So, enter this delicious vegan stuffing!

What is in this vegan stuffing?

You’ll find some traditional stuffing ingredients in this recipe, but also some unconventional ones. Here are the main ingredients you need to make this stuffing:

  • U.S.-grown long grain brown rice
  • Butternut Squash
  • Mushrooms
  • Onion
  • Garlic
  • Carrots
  • Celery
  • Vegetable Broth
  • Thyme
  • Sage

I love to use U.S.-grown rice in my cooking. I now know that 85% of the rice we consume each year is grown right in the United States! We produce all kinds of rice here, including long grain, short grain, red, wild, and other specialty varieties. I had the pleasure of traveling to Arkansas to visit an incredible rice farm, Ralston Family Farms. I only purchase U.S.-grown rice now, after seeing the high quality standards they use and tasting their delicious rice.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

How to make vegan stuffing

  • Cook U.S.-grown long grain brown rice with vegetable broth. (I used a rice cooker).
  • Roast butternut squash.
  • Cook onions, garlic, celery, carrots, and mushrooms on the stovetop.
  • Mix everything together in a big bowl.
  • Serve and enjoy!
Vegan stuffing ingredients - Daisybeet

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms

Make room on your Thanksgiving plate for this vegan stuffing! It has all the comforting savory flavors of stuffing, but is vegan and gluten free.

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes – 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: serves 68 1x
  • Category: side dish
Scale

Ingredients

  • 1 1/2 cups U.S.-grown long grain brown rice
  • 3 cups vegetable broth
  • 1 large butternut squash, peeled and diced into 1 inch cubes
  • 2 tbsp olive oil, divided
  • 1 white onion, diced
  • 5 cloves garlic, minced
  • I1 cup celery, sliced
  • 1 cup carrots, chopped
  • 1 box baby bella mushrooms, quartered
  • 3 tbsp thyme leaves
  • 3 tbsp sage, chopped
  • Salt
  • Pepper

Instructions

  1. Cook brown rice with vegetable broth according to package instructions. I used a rice cooker, and it came out perfectly.
  2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  3. Toss butternut squash with 1 tbsp olive oil, a dash of salt and pepper, and 1 tbsp thyme. Roast for 20-25 minutes, until fork tender.
  4. While the rice and butternut squash cook, prepare the stovetop vegetables.
  5. Heat the remaining olive oil in a large frying pan on medium heat.
  6. Add the onion and a dash of salt and pepper. Cook for 2-3 minutes until translucent.
  7. Add garlic, and cook for another 1-2 minutes.
  8. Add celery and carrots with more salt and pepper. Stir and cook for 5-8 minutes, until carrots begin to soften.
  9. Add mushrooms, the remaining thyme, sage, and salt and pepper. Cook for about 15 minutes, until the mushrooms brown and everything starts to caramelize a little, leaving little brown bits at the bottom of the pan.
  10. Use your spoon to scrape the brown bits into the vegetable mixture, because it adds a lot of savory flavor.
  11. Once everything is done cooking, Combine all the ingredients in a large mixing bowl.
  12. Stir to combine, and add more salt and pepper to taste.
  13. Transfer to a serving dish and serve warm with fresh herbs for garnish.

Notes

  • Can be prepared ahead of time and reheated in the oven at 300 degrees.

Keywords: vegan stuffing, gluten free stuffing, Thanksgiving stuffing recipe

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you USA Rice and The FeedFeed for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.