Overhead view of a bowl of brown rice stuffing with chunks of squash, mushroom, and celery exposed on top.

Vegan Brown Rice Stuffing with Butternut Squash & Mushrooms

Make room on your plate for this holiday staple! This Vegan Brown Rice Stuffing is packed with the comforting savory flavors you love and is gluten-free!

This recipe comes to us from our friend @DaisyBeet in partnership with the Feedfeed and USA Rice.

  • Servings


  • 1½ cups brown long grain rice
  • 3 cups vegetable broth
  • large butternut squash, peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 white onion, diced
  • 5 garlic cloves, minced
  • 1 cup celery, sliced
  • 1 cup carrots, chopped
  • 1 box baby bella mushrooms, quartered
  • 3 tablespoons thyme leaves
  • 3 tablespoons sage, chopped
  • salt
  • pepper


  • Cook brown rice with vegetable broth according to package instructions. 
  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Toss butternut squash with 1 tablespoon olive oil, a dash of salt and pepper, and 1 tablespoon thyme. Roast for 20-25 minutes, until fork tender.
  • While the rice and butternut squash cook, prepare the stovetop vegetables.
  • Heat the remaining olive oil in a large frying pan on medium heat.
  • Add the onion and a dash of salt and pepper. Cook for 2-3 minutes until translucent.
  • Add garlic and cook for another 1-2 minutes.
  • Add celery and carrots with more salt and pepper. Stir and cook for 5-8 minutes, until carrots begin to soften.
  • Add mushrooms, the remaining thyme, sage, and salt and pepper. Cook for about 15 minutes, until the mushrooms brown and everything starts to caramelize a little, leaving little brown bits at the bottom of the pan.
  • Use your spoon to scrape the brown bits into the vegetable mixture, because it adds a lot of savory flavor.
  • Once everything is done cooking, Combine all the ingredients in a large mixing bowl.
  • Stir to combine and add more salt and pepper to taste.
  • Transfer to a serving dish and serve warm with fresh herbs for garnish.