The Best Vegetarian Stuffing | FoodByMaria Recipes

Appetizers + Side Dishes

Vegetarian Stuffing with Wild Rice, Mushrooms and Walnuts

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Close-up of gluten-free stuffing in a bowl

Prep

15 minutes

Cook

1 hour

Yield

4

This vegetarian stuffing is made with wild rice, mushrooms, and walnuts and makes a delicious dish for the holiday season.

One of the best parts about any holiday meal is the stuffing. Seriously, as long as there is stuffing on the table I’m happy. The sad part is that is you’re sensitive to gluten, you have to miss out on this delicious side dish. That’s why I wanted to share an easy, vegetarian stuffing recipe that is gluten free and tastes so good that you can serve it to everyone at the table even if they’re not gluten intolerant.

Bowl of vegetarian stuffing

Why you’ll love this vegetarian stuffing:

  • Simple Ingredients: This recipe calls for all easy-to-find ingredients even on the busiest days in the grocery store
  • Delicious: The combination of wild rice, mushrooms, and walnuts really make this vegetarian stuffing elevated and delicious
  • Crowd Pleaser: Even those around the table who aren’t gluten-free or vegetarian will love this stuffing recipe
Ingredients for vegetarian stuffing

Ingredient Notes:

Wild Rice: The key ingredient in this vegetarian stuffing that replaces the bread is wild rice. Wild rice, unlike white rice, is a healthier option that is rich in antioxidants. You can find it in most grocery stores with other rice or bulk food stores.

Mushrooms: To add some hardiness to this stuffing recipe, I’ve added in mushrooms. Mushrooms are a great source of fiber, protein, and antioxidants. Use whatever kind you have on hand.

Vegetarian stuffing in a bowl with a spoon

How to make vegetarian stuffing:

  1. Cook wild rice according to package directions. Once done, set rice aside with the lid on for 10-15 minutes before using a fork to fluff.
  2. In a large saucepan over medium heat, add 2 tbsp olive oil. Add in shallots, minced garlic and chopped celery, cook for 5-7 minutes until softened.
  3. Stir in spices: salt, pepper, dried thyme and dried oregano. Cook for about a minute until fragrant.
  4. Add in 2 tbsp butter and mushrooms. Cook, stirring often until mushrooms are cooked through.
  5. Deglaze the pan with ¼ cup wine, cook until almost evaporated.
  6. Stir in cooked rice, minced sage and walnuts. Cook for about 2 minutes to allow flavors to meld together. Taste and adjust seasonings with more salt and pepper if desired. Serve warm.

Expert Tips & FAQ:

Broth: Substitute vegetable broth for the wine if you prefer.

Want to make this ahead of time? Store it in an airtight container for up to 3 days in the fridge. Then bring to room temperature by placing on the counter for a few hours. Transfer to a buttered casserole dish and heat thoroughly in a 325F oven for about 25-30 minutes.

Serving: This makes about 4-5 cups of stuffing which would go well with a 8-10lb turkey. Double this recipe to make stuffing that pairs with a 12-14lb turkey.

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Gluten-free stuffing in a bowl with a spoon

Vegetarian Stuffing with Wild Rice, Mushrooms and Walnuts

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This vegetarian stuffing is made with wild rice, mushrooms, and walnuts and makes a delicious dish for the holiday season.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Cuisine Vegetarian
Servings 4
Calories 243 kcal

Ingredients
  

  • 1 cup wild rice blend
  • cooking liquid for rice (water or vegetable broth)
  • 2 tbsp olive oil
  • 2 shallots, chopped
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tbsp butter
  • 3 cups chopped mushrooms (white, brown or mixed)
  • 1/4 cup rose or white wine optional
  • 2 tbsp minced fresh sage
  • 1/2 cup chopped walnuts

Instructions
 

  • Cook wild rice according to package directions. Once done, set rice aside with the lid on for 10-15 minutes before using a fork to fluff.
  • In a large saucepan over medium heat, add 2 tbsp olive oil. Add in shallots, minced garlic and chopped celery, cook for 5-7 minutes until softened.
  • Stir in spices: salt, pepper, dried thyme and dried oregano. Cook for about a minute until fragrant.
  • Add in 2 tbsp butter and mushrooms. Cook, stirring often until mushrooms are cooked through.
  • Deglaze the pan with ¼ cup wine, cook until almost evaporated.
  • Stir in cooked rice, minced sage and walnuts. Cook for about 2 minutes to allow flavours to meld together. Taste and adjust seasonings with more salt and pepper if desired. Serve warm.

Video

Notes

Substitute vegetable broth for the wine if you prefer.
Want to make this ahead of time? Store it in an airtight container for up to 3 days in the fridge. Then bring to room temperature by placing on the counter for a few hours. Transfer to a buttered casserole dish and heat thoroughly in a 325F oven for about 25-30 minutes.
This makes about 4-5 cups of stuffing which would go well with a 8-10lb turkey. Double this recipe to make stuffing that pairs with a 12-14lb turkey.

Nutrition

Calories: 243kcal | Carbohydrates: 37.5g | Protein: 10.5g | Fat: 23.1g | Saturated Fat: 5.7g | Polyunsaturated Fat: 8.3g | Monounsaturated Fat: 8.1g | Cholesterol: 15.3mg | Sodium: 614.7mg | Fiber: 5.3g | Sugar: 3.3g
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