My dad makes this incredible stuffing for the holidays, he always says: “Even the ‘no-stuffing eaters’ will fall in love with it” … And they do!

Wild Rice, Cranberry, and Pine Nut Stuffing [Vegan]

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Serves

10

Ingredients

  • 5 cups cubed and dried vegan bread (use gluten free vegan bread for a GF option)
  • 2 1/2 cups vegetable broth, plus more, as needed
  • 1 white onions chopped fine
  • 3 celery stalks cut into small pieces
  • 1 1/2 t. dried thyme
  • 1 1/2 t. dried oregano
  • 1 1/2 t. dried sage
  • 1 1/2 t. onion powder
  • 1 1/2 t. garlic powder
  • 1 1/2 t. sea salt
  • 1/2 lb fresh mushrooms sliced
  • 1/2 cup cooked wild rice (instructions below)
  • 1/2 cup shelled pine nuts
  • 2 shots vegan worcestershire sauce
  • 2 Tablespoons + 1 tsp. vegan butter (divided)
  • 1/2 C. dried Cranberries

Preparation

  1. Boil wild rice with water according to package directions until tender, about 40 minutes.
  2. Saute onions, mushrooms, celery and seasonings in the vegan butter.
  3. Saute pine nuts separately in the vegan butter until golden brown.
  4. Mix all ingredients in a large pot adding vegetable broth as you stir it in. Test for consistency and add more vegetable stock if too dry.
  5. Fluff with a large fork.
  6. Bake on low heat for (about 200 degrees) for half an hour or until golden.


About The Author

Somer McCowan

See My Recipes

Somer McCowan has been cooking since her early teens. A self-taught chef, she has always been passionate about experimenting with food and inventing delicious recipes. Through whole vegan food, Somer reversed a severe autoimmune illness. She has worked in the food industry in the U.S. and Australia, including bakeries, several restaurants, and a juice bar. It wasn’t until she became vegan, however, that she truly blossomed in her own kitchen. Check out her blog Vedge Out.

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