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5 from 1 vote

Wild Rice Vegan Stuffing with Roasted Sweet Potato & Apple

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: holidays, main dish, Side Dish
Cuisine: gluten free, soy free, tree nut free, vegan
Servings: 6 servings
Author: Gena Hamshaw


  • 2 tablespoons neutral vegetable oil such as safflower or grapeseed
  • 1 pound scrubbed sweet potatoes cut into ~1/2 inch cubes
  • 1 pound apples any flavor, cut into ~1/2 inch cubes/pieces
  • 1 cup dry wild rice or a wild rice blend (I used the 365 wild rice blend, which is a combination of wild rice and brown basmati)
  • 1 tablespoon olive oil
  • 1 large white or yellow onion chopped
  • 3 large or 4 smaller stalks celery, chopped
  • 1 shallot chopped
  • 2 tablespoons fresh rosemary chopped (or 2 teaspoons dry)
  • 1 tablespoon fresh thyme or 1 teaspoon dry
  • 3/4 cup vegetable broth
  • 1/2 teaspoon salt plus extra to season the roasted potatoes/apple
  • Freshly ground black pepper to taste
  • 1-2 tablespoons sherry vinegar to taste
  • 1/2 cup pomegranate arils


  • Preheat the oven to 400F and line two baking sheets with parchment. Toss the potatoes and apple with the vegetable oil and transfer to the baking sheets. Season with salt and freshly ground pepper. Roast for 35-40 minutes, or until the vegetables are browning and tender. Remove the vegetables from heat.
  • While the vegetables roast (or beforehand if it's easier), cook the rice according to package instructions.
  • Heat the olive oil in a large, deep skillet over medium heat. Add the onion, celery, and shallot. Cook, stirring often, for 5-8 minutes, or until the onion is soft and clear. Stir in the rosemary and thyme. Fold in the cooked rice, sweet potatoes, and apple. Add the 1/2 teaspoon salt and the vegetable broth. Heat everything through, stirring as you go.
  • Add the sherry vinegar and a big pinch of freshly ground black pepper. Taste and adjust the seasonings as needed. Transfer the stuffing to a serving dish and top with the pomegranate arils. Enjoy!