23 November 2020

Maggie's Vegan Wild Rice Stuffing

A few years ago, I was FaceTiming with my sister, talking about our respective plans for Thanksgiving. We were heading to the home of some friends (remember when we could do that?!). Of course, the conversation turned to what we planned to eat. Among other things, I told her that I was planning to bring the wild rice stuffing we grew up eating and we both said, simultaneously, "because it's the only kind."

Fast-forward to Thanksgiving 2020, when COVID cases are out of control in much of the country and every major health official is telling us not to join together. With complicating layers of tradition, troubled historical legacies, a sense of unease pervading most of the US, a desire to be mindful about giving thanks, and an unknown future during the darkest months of the year, many of us may have a hard time feeling festive. However, food can bring a great sense of comfort and normalcy, especially when imbued with memories, as this stuffing is for me. 

Not pictured, all of the gravy that I pour on my stuffing.

Maggie's Vegan Wild Rice Stuffing
1 c. uncooked wild rice
1, 12 oz. bag herbed stuffing
2 medium onions, chopped
3-4 stalks celery, chopped
4 T. vegan butter, split 1 and 3
3 c. faux chicken broth, split 2 and 1

1. Boil rice until cooked through, drain.
2. Sauté onion and celery in 1 T. vegan butter in a large skillet until soft.
3. Melt remaining vegan butter butter in the skillet and add the cooked rice; let brown slightly.
4. Add 2 cups of the broth, cover and simmer for about 5 minutes. Pour herbed stuffing into a large bowl.
5. Add rice/veggie/broth mixture into the bowl with the stuffing, stirring well to combine. Add remaining broth, if desired. Pour mixture into an oiled baking dish.
6. Bake at 350 for 30 minutes if freshly combined, or for 40 minutes if chilled. 

Helpful Hints
  • How much broth you add is really up to you. The breadcrumbs of the stuffing will absorb a lot of liquid, so you want it to be "softer" or "wetter" than your desired consistency before you bake it. Some people prefer a "dry" stuffing, some prefer a more "wet" stuffing, but I don't really have a preference because I prefer mine covered in gravy! 
  • The Pepperidge Farm brand of stuffing (linked above) is vegan. Feel free to use another variety if you prefer, but make sure it already has some seasonings (or make sure to add your own). If you use a gluten-free stuffing mix, this can be a gluten-free side! This is also a soy-free dish if you use another stuffing than the one linked above, which does include soy. 
  • The rice can be made a few days ahead, if desired. Keep it in a closed/covered dish in the fridge. 
  • The stuffing can be made up to a day ahead and kept in the fridge before baking. You may want to add a bit more liquid if you plan to let it rest, as the bread crumbs will continue to absorb the liquid. 

The post "Maggie's Vegan Wild Rice Stuffing" first appeared on Maggie's LesVegan Kitchen.

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