This vegan wild rice stuffing with lentils, butternut squash, and seasonal flavors is a wholesome alternative to the traditional bread and butter stuffing with all the beloved autumnal ingredients.
Course Side Dish
Cuisine American
Keyword Thanksgiving
Prep Time 20 minutesmins
Cook Time 2 hourshrs
Total Time 2 hourshrs20 minutesmins
Servings 8
Author Mira M.
Ingredients
1 1/4cupsuncooked wild rice
4 1/2cupsvegetable broth or vegan “chicken” broth
3/4teaspoondried sage
½teaspoondried thyme
1teaspoongarlic powder
3/4cupdry brown lentils
2cupschopped butternut squashabout ½ squash
2teaspoonsolive oil
¼teaspoonsea salt
3tablespoonsvegan butter
1medium oniondiced
2clovesgarlicminced
2stalkscelerydiced
Salt and pepperto taste
¾cupdried cranberries
⅔cupchopped pecans
½cupchopped parsley
1tablespoonfresh sage
½teaspoongarlic powder
½teaspoondried thyme
Chopped fresh herbsfor garnish
Instructions
Combine wild rice, 3 cups vegetable broth, and spices in a large saucepan. Bring to a boil, then reduce to a simmer and cook for 30-40 minutes, until almost tender.
Add lentils and cook until rice and lentils are tender, 20-25 more minutes. Remove from heat and set aside.
In the meantime, preheat the oven to 400°F.
Toss butternut squash with olive oil and sprinkle with salt on a prepared baking sheet and bake for 20-25 minutes, until tender.
While the squash is baking, heat the vegan butter in a large pan on the stovetop over medium heat.
Add the onion and sauté for 5 minutes.
Add the garlic and celery and cook for 4-5 more minutes, stirring frequently.
Add salt and pepper.
Transfer wild rice and lentil mixture, roasted butternut squash, veggie mixture, cranberries, pecans, parsley, sage, and thyme to a medium large casserole dish and stir to combine.
Add additional salt, pepper, or herbs to taste.
Cover and bake for 20 minutes, then uncover and bake for 10 more minutes.
Remove from the oven, top with fresh herbs, and serve.
Notes
If you can’t find fresh sage, you can replace 1 tablespoon of fresh sage with 1 teaspoon of dried sage. Avoid replacing the fresh parsley–it adds a ton of flavor to the dish that can’t be replicated with dried parsley.
It’s fine to use a wild rice blend or replace the wild rice with brown rice if you prefer. Be sure to check the cooking instructions in case the cook time varies. Avoid using white rice—it will make the dish bland and gummy.