Gluten-Free Vegetarian Rice Stuffing

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 11/17/22
Gluten free vegetarian rice stuffing

The Spruce
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
243 Calories
10g Fat
33g Carbs
7g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 243
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 743mg 32%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 12%
Protein 7g
Calcium 63mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Can you make a gluten-free vegetarian and vegan stuffing without using bread? You sure can! This recipe uses rice and almonds instead of bread, but includes all the traditional stuffing ingredients, including celery, mushrooms, and poultry seasoning. This way you still get the good flavor of stuffing.

Want to modernize it a bit? Swap out the rice for gluten-free quinoa or experiment with another one of these gluten-free grains in place of the rice. 

Ingredients

  • 1 cup onion (diced)
  • 1 cup celery (chopped)
  • 1 cup celery leaves (chopped)
  • 1 4-ounce can sliced mushrooms (drained)
  • 1 cup rice (uncooked)
  • 3 tablespoons vegan margarine
  • 2 cups gluten-free vegetable broth
  • 1 teaspoon salt
  • 3/4 teaspoon poultry seasoning
  • 1/2 cup toasted almonds (chopped)

Steps to Make It

  1. Gather the ingredients and preheat oven to 350 F.

    Ingredients for gluten free vegetarian rice stuffing
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  2. In a large skillet, saute onion, celery, celery leaves, mushrooms, and rice in margarine for a few minutes, until onion and celery are soft and the rice is golden.

    Saute onion, celery, celery leaves
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  3. Transfer to a lightly greased 2-quart casserole or baking pan.

    Transfer to a casserole pan
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  4. Stir in gluten-free vegetable broth, salt, and poultry seasoning.

    Stir in broth
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  5. Cover and bake for 30 to 35 minutes, or until rice is cooked and the liquid is absorbed.

    Cover and bake
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  6. Fluff with a fork, then sprinkle the top with chopped toasted almonds.

    Fluff with a fork
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  7. Serve and enjoy!

Recipe courtesy of Ener-G Foods.