Vegan Wild Rice Stuffing
A quick and easy plant-based stuffing packed with the earthy flavor of mushrooms and studded with broccoli. Perfect for Thanksgiving or Christmas!
Print
Pin
Servings: 8
Calories: 344kcal
Ingredients
- Non-stick cooking spray
- 1/2 cup uncooked wild rice
- 2 cups broccoli florets cut into small bites
- 3/4 cup vegan butter
- 1 cup cremini mushrooms stems removed, thin sliced
- 1 cup yellow onion diced
- 12 ounces herb-seasoned bread stuffing mix
- 1 3/4 cup vegan chicken-style broth
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray.
- Prepare the rice according to package directions. Set aside.
- Bring a small pot of water to a boil. Add the broccoli and cook for 2 minutes, until bright green in color. Drain and set aside.
- In a large, deep skillet over medium-high heat, melt the butter. Add the mushrooms and onion. Cook, stirring frequently for 3 minutes, until softened. Turn off the heat.
- Into the skillet, add the rice, broccoli, stuffing mix, and chicken-style broth. Stir to combine.
- Transfer the skillet mixture to the baking dish. Bake, uncovered, for 30 minutes, until heated through and golden. Serve warm or room temperature.
Nutrition
Calories: 344kcal | Carbohydrates: 44g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 950mg | Potassium: 295mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1064IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!