Vegan Rice Stuffing

VEGAN RICE STUFFING

This is a long-time favorite dish that makes a great impression on the Thanksgiving menu. Stuff pumpkin, acorn or butternut squash instead of a Turkey for a vegan feast to suit any crowd.

1 16-ounce package Lundberg Countrywild rice blend, or 2 cups brown basmati rice mixed with 1/2 cup wild rice

1 32-ounce box Imagine Organic Vegetable Broth

3 stalks celery, chopped

2 cups brown mushrooms, sliced

1 yellow onion, chopped

3 green onions, chopped

2 tablespoons fresh sage, minced

2 teaspoons dried rosemary

1 teaspoon dried thyme

1 teaspoon dried ground savory

salt and pepper to taste

2 Gardein Chick'n filets, diced

1 tube Gimmie Lean vegan sausage, crumbled

Preheat oven to 350. Coat a 13x9 casserole dish with olive oil non-stick spray.

In a large skillet, saute onions, celery spices, Gardein chick'n, and Gimmie Lean sausage until onions are transparent. Add to rice mixture. Pour into greased 13x9 pan. Pour vegetable broth over mixture, making sure to cover rice completely.

Cover pan with foil. Bake at 350 for 1 hour, or until rice is thoroughly cooked.

Serve inside the cavity of your choice of baked squash.