Brown Rice & Bread Stuffing


 Brown Rice & Bread Stuffing

Thanksgiving is a tough holiday for new vegans especially when you are the only vegan going to a non-vegan household. I think the thing that makes it the hardest is the fact that people generally put dairy or poultry stock in just about every dish that is made. So, I have come up with a few “traditional” recipes that are made vegan, but have the same flavors and feelings associated with eating them.

This recipe is for a bread & brown rice stuffing, which takes the traditional elements of bread stuffing and makes it into a heartier, healthier dish. By adding brown rice to the base instead of just using bread and adding more vegetables to this stuffing makes it more satisfying and can be used in a variety of applications. I have used this recipe to stuff Portobello mushroom caps and just one its own, both working out quite well! In this recipe I tried using both sprouted grain rice and brown rice and both work well in this dish, brown rice is just generally easier to find in grocery stores. For the bread, I tend to use 12 grain because that’s usually what I have in my house, but any vegan bread would work. To make this gluten free or even less processed, leave the bread out and add more rice and vegetables!

2 cups of bread, cubed*
½ c. brown rice
1 tsp. vegan butter or oil (can be omitted)
½ c. onion, chopped
¾ c. celery, chopped
1 ½ cups cremini mushrooms, sliced
1 ½ tsp. ground sage
1 tsp. dried parsley
½ tsp. dried dill weed
¼ tsp. garlic powder
½ c. vegetable broth
salt & pepper to taste

Begin by cooking your brown rice according to the directions on the package. Set aside.

Preheat oven to 375°F.

Add vegan butter or oil to a pan over medium heat. Add in onions and sauté for about 3 minutes. Add in celery and sauté for about 7 minutes or until onions and celery are mostly cooked. Add in cremini mushrooms and sauté until cooked.

Add vegetable mixture to the rice. Add in sage, dill weed, parsley, garlic powder, and salt & pepper. Mix in bread cubes. Pour mixture into a lightly oiled 8 X 8 pan and pour the vegetable broth over the mixture. Cover with tin foil and place in the oven for 15 minutes. Remove the tin foil and place back in oven for another 10 minutes.

Serve with mashed potatoes & vegan gravy!

Makes ~3 servings.

*To make dried bread cubes you can either cube the bread and leave it out over night or you can cube it and place it in the oven at 275°F for 35 minutes or until the cubes are completely dried out.


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