GF Vegan Black Rice Thanksgiving Stuffing

November 16, 2020
We do not celebrate Thanksgiving in my country, but stuffed turkey was a part of the Christmas feast. I've been vegetarian since I was 13 but I remember I really liked the stuffing, and my granny always saved some for me that I could eat as a side dish along with my veggies. Being the only vegetarian in a family has its own perks and difficulties, too.

You can also enjoy this delicious, fruity-nutty stuffing as a main or side dish on your Thanksgiving table, or even at Christmas. This rice includes several. We’ve got butternut squash, walnuts, dried cranberries, and apples—warmly spiced with cinnamon, and herbed with parsley and oregano. It makes a ton, so it will be enough for all of your guests, too.
thanksgiving vegan stuffing

GF Vegan Black Rice Thanksgiving Stuffing

Recipe Type: Hearty Entrees
utensils YIELDS 4-6 servings
herb graphic for recipe card
  • 3 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups butternut squash, peeled and chopped
  • 1 large apple, finely chopped
  • 2 cups black rice
  • to taste sea salt
  • 1 orange, zest only
  • 1 tsp dried oregano
  • 1/4 tsp ground cinnamon
  • 1 cup dried cranberries
  • 4 cups veggie broth
  • 1/4 cup dry white wine
  • 1 cup walnut
  • 1 bunch fresh parsley, chopped
  • 1/2 cup chopped almonds
        graphic for recipe card


1. Add the oil, onion, and butternut squash to a large oven-safe pot or Dutch oven. Sauté over medium heat for 5 minutes, stirring occasionally.

2. Add the chopped apple, garlic, black rice, sea salt, oregano, and cinnamon and stir to combine; sauté for 3 minutes.

3. Add the dried cranberries, veggie broth, wine, orange zest, and bring to a full boil. Reduce heat and let it simmer, cover, cook 20 minutes, until most of the water has been absorbed and the squash is tender.

4. Preheat the oven to 190°C. Uncover the dutch oven, place on the center rack of the oven, and bake for about 10 to 20 minutes, until all of the water has been absorbed and top is crispy. Remove from the oven and stir in chopped almonds and walnut and fresh parsley. Taste the stuffing and adjust the seasoning if needed.

More Thanksgiving recipes: Cheezy Scalloped Potatoes

Vegan Parmesan Green Bean Casserole

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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