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.

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

If you love this recipe, you may also like

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

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms

  • 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

Description

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.


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.

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Roasted Delicata Squash with Cinnamon and Sage (Vegan, Gluten Free)

This roasted delicata squash is the sweetest side dish full of fall flavors. The skin of this delicious squash is edible, so no peeling required!

Roasted delicata squash - Daisybeet

When I think of fall flavors, winter squashes, cinnamon, and sage instantly come to mind. This roasted delicata squash recipe combines all three together!

Have you ever cooked delicata squash? I first discovered it a few years ago, and I absolutely love it. Delicata squash is a winter squash that has a cylindrical shape. As the name suggests, the skin is delicate, so it is actually edible! It’s much quicker to prepare than other winter squashes with hardier skins.

Whole delicata squash - Daisybeet

How to cook delicata squash

My favorite way to cook winter squashes is roasting them in the oven. Here’s how I roast delicata squash:

  • Wash and scrub delicata squash very well, as you will be eating the skin.
  • Slice squash in half lengthwise.
  • Use a spoon to scoop out the seeds. Discard or save and roast them.
  • Slice each squash half into 1/4th inch thick half moons.
  • Drizzle with avocado oil and seasonings, and place in the oven on a baking sheet.
Halved delicata squash - Daisybeet

Different ways to serve roasted delicata squash

  • Serve it as a side with Thanksgiving dinner
  • Add it to a salad with other roasted fall vegetables and balsamic dressing
  • Use it in your favorite Buddha bowl recipe
  • Top avocado toast with slices of delicata squash
  • Serve slices of squash with a yummy dip like hummus for a satisfying snack
  • Add it to a breakfast bowl with yogurt and granola
Tray of roasted delicata squash - Daisybeet

What ingredients are in this recipe?

You need just seven ingredients to make this roasted delicata squash. You likely have all the spices in your pantry already! I call for using avocado oil instead of olive oil because it has a higher smoke point, and we roast the squash at 410 degrees F.

  • Delicata squash
  • Sage
  • Avocado oil
  • Cinnamon
  • Paprika
  • Salt
  • Pepper
Roasted delicata squash - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Roasted delicata squash - Daisybeet
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Roasted Delicata Squash with Cinnamon and Sage (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 25-30 minutes
  • Yield: serves 56 1x
  • Category: side dish

Description

This roasted delicata squash is the sweetest side dish full of fall flavors. The skin of this delicious squash is edible, so no peeling required!


Scale

Ingredients

  • 2 delicata squashes, cut into half moons
  • 1 tbsp avocado oil
  • 1/2 tsp cinnamon
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp fresh sage, chopped

Instructions

  1. Preheat oven to 410 degrees F. Line a baking sheet with parchment paper.
  2. Wash and scrub delicata squash. Slice squash in half lengthwise. Use a spoon to scoop out and discard seeds. Slice into 1/4th inch thick half moons.
  3. Toss delicata slices in avocado oil with spices, salt, pepper, and sage.
  4. Spread in an even layer on baking sheet.
  5. Roast for 20-25 minutes, flipping squash pieces halfway through roasting.
  6. Squash is done when the flesh is beginning to brown and caramelize, and is fork tender.


Notes

  • Tastes great warm or cold.
  • Store in an airtight container in the fridge for 3-4 days.

Keywords: roasted delicata squash, vegan, gluten free

Save this recipe for later to one of your Pinterest boards

Roasted delicata squash - 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!