It’s just like Thanksgiving in a bowl – or on one plate, but all in one bite!
The umami mushroom flavor, sautéed with onions and celery, paired with the aromatics of fresh sage and wild rice, along with the crunch and chewy textures of chopped pecans and dried cranberries. This is all married together with a hint of maple syrup and the addition of sage sausage (vegan sausage for those who don’t eat meat).

Can you imagine anything better on your Thanksgiving plate?

Hmmm…maybe Pumpkin Pie?

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Vegan Wild Mushroom Sage Sausage Rice Stuffing

4 cups water
2 cups wild rice

4 Tbs. vegan butter
1 medium onion, chopped
4 stalks celery, chopped
sea salt and pepper
2 cups mushrooms, sliced
8 oz. Field Roast vegan sausage (or another brand), thickly sliced
2 Tbs. fresh sage
1 cup chopped pecans
1 cup dried cranberries
1/4 cup maple syrup

Bring a large pot of 4 cups water to a boil. Add the rice and bring back to a rolling bowl. Reduce heat to a simmer and partially cover. Cook for about 40 minutes, until fluffy and most of the moisture has been absorbed.

Meanwhile, melt the vegan butter in another large pot or skillet. Add the onions, celery, and plenty of salt and pepper. Stir well. Add the mushrooms, stir, and cover – stirring occasionally, until the mushrooms are about halfway cook. Add in the vegan sausage slices and be sure to brown on all sides. Stir in the sage, pecans, and cranberries, as well as the maple syrup.
Continue cooking and stirring another 3-5 minutes.
Fold in the cooked wild rice and mix well.

Serve topped with fresh sage and freshly ground pepper. “Stuff” to your heart’s desire.