Brown Rice Vegan Thanksgiving Recipes for a Healthy Feast

Thanksgiving is a time for gathering around the table, sharing stories, and indulging in comforting, flavorful dishes. For those embracing a vegan lifestyle or simply looking to add a wholesome twist to their holiday menu, brown rice offers a nutritious and versatile base for many delightful recipes.

Rich in fiber, vitamins, and minerals, brown rice not only adds a nutty depth to your dishes but also keeps you feeling satisfied long after the meal ends.

In this post, we’ll explore several delicious brown rice vegan Thanksgiving recipes that are guaranteed to impress your guests and bring warmth to your holiday celebration. From hearty pilafs to vibrant stuffed vegetables, these recipes celebrate seasonal produce and bold spices.

Whether you are a seasoned vegan or just curious about plant-based options, these dishes are easy to prepare and perfect for the festive table.

Why You’ll Love This Recipe

Brown rice is a fantastic alternative to white rice, offering a chewy texture and rich flavor that complements a variety of Thanksgiving dishes. It’s naturally gluten-free, vegan, and packed with nutrients that help balance out the heavier, richer foods often served during the holidays.

These recipes use simple, whole ingredients that highlight the best of the season’s harvest—think roasted veggies, fragrant herbs, and crunchy nuts. Plus, they’re easy to customize to suit your taste preferences or dietary needs, making them ideal for a large family gathering or intimate dinner.

By incorporating brown rice into your Thanksgiving menu, you’ll add a wholesome, comforting element that everyone can enjoy, whether vegan or not. You’ll also appreciate how well these dishes pair with classic sides or more innovative vegan options.

Ingredients

• 1 ½ cups brown rice (long grain or short grain depending on preference)
• 3 cups vegetable broth (for cooking rice)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups diced butternut squash or pumpkin
• 1 cup chopped mushrooms (cremini or shiitake work well)
• 1 cup dried cranberries or fresh pomegranate seeds
• 1 cup chopped walnuts or pecans, toasted
• 2 stalks celery, finely diced
• 1 large carrot, peeled and diced
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• ½ cup chopped fresh parsley, for garnish
• Optional: 1 tbsp maple syrup for a touch of sweetness

Equipment

• Medium saucepan with lid (for cooking brown rice)
• Large skillet or sauté pan
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Serving dish or bowl

Instructions

1. Rinse the brown rice under cold water until it runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
2. Cook the brown rice: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 10 minutes.
3. Prepare the vegetables: While the rice cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic, diced celery, carrot, and mushrooms to the skillet. Cook for another 8-10 minutes until vegetables are tender and browned.
5. Season the vegetable mixture: Stir in dried sage, thyme, smoked paprika, salt, and pepper. Cook for 1-2 minutes to allow the spices to release their aroma.
6. Combine all ingredients: Fluff the cooked brown rice with a fork and add it to the skillet with the vegetable mixture. Stir in the diced butternut squash, dried cranberries, and toasted walnuts.
7. If desired, drizzle the mixture with maple syrup for a subtle sweetness and mix well.
8. Cook together for 5-7 minutes, stirring occasionally, until the squash is tender but not mushy and all flavors are well combined.
9. Garnish and serve: Remove from heat, sprinkle with fresh parsley, and transfer to a serving dish. Serve warm as a hearty side or main dish.

Tips & Variations

Toasting your nuts before adding them enhances their flavor and adds a delightful crunch.

For extra texture, try adding chopped celery root or parsnips to the vegetable mix. Sweet potatoes can be swapped in place of butternut squash for a different autumnal twist.

If you prefer a creamier texture, stir in ¼ cup of canned coconut milk or a splash of unsweetened plant-based milk at the end of cooking.

For added protein, toss in cooked lentils or chickpeas along with the rice.

Don’t hesitate to experiment with fresh herbs like rosemary or thyme, depending on what you have on hand.

Nutrition Facts

Serving Suggestions

This brown rice vegan dish pairs beautifully with steamed green beans, roasted Brussels sprouts, or a fresh autumn salad. You can also serve it alongside other vegan favorites like lentil loaf or mushroom gravy for a complete Thanksgiving feast.

For a festive touch, garnish the dish with pomegranate seeds or fresh herbs right before serving to add color and brightness.

Looking for more vegan inspiration to round out your holiday table? Check out our Lemon Ricotta Pasta With Arugula Recipe or the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food to keep your menu vibrant and delicious!

More Brown Rice Vegan Thanksgiving Recipes

Brown Rice Stuffed Acorn Squash

• Ingredients: 2 acorn squashes halved and seeded, 1 ½ cups cooked brown rice, 1 cup sautéed kale, ½ cup dried cranberries, ¼ cup chopped pecans, 1 tsp cinnamon, salt and pepper to taste.
• Instructions: Roast acorn squash halves at 400°F for 30-40 minutes until tender. Mix cooked rice, sautéed kale, cranberries, pecans, cinnamon, salt, and pepper. Stuff the roasted squash with the rice mixture and bake for an additional 10 minutes.

Brown Rice and Lentil Pilaf

• Ingredients: 1 cup brown rice, ½ cup green lentils, 1 onion, 2 cloves garlic, 1 carrot, 1 tsp cumin, 1 tsp coriander, 2 cups vegetable broth, salt, and pepper.
• Instructions: Cook lentils and rice separately. Sauté onion, garlic, and carrot with cumin and coriander. Combine all ingredients, season well, and warm through before serving.

Vegan Wild Rice and Brown Rice Salad

• Ingredients: 1 cup brown rice, 1 cup wild rice, 1 cup chopped celery, ½ cup dried cherries, ½ cup toasted almonds, ¼ cup chopped green onions, juice of 1 lemon, 2 tbsp olive oil, salt, and pepper.
• Instructions: Cook both rices until tender. Toss with vegetables, dried fruit, and nuts. Whisk lemon juice with olive oil, salt, and pepper and pour over salad. Chill before serving.

For even more delightful recipes, explore our full collection, including the Low Fodmap Appetizer Recipes and the uniquely flavorful Maple Bourbon Pickles Recipe. These pair wonderfully with your vegan Thanksgiving spread.

Conclusion

Incorporating brown rice into your vegan Thanksgiving recipes is a fantastic way to add both nutrition and flavor to your holiday feast. These recipes celebrate the bounty of fall, combining wholesome grains, seasonal vegetables, and warm spices to create dishes that feel both comforting and festive.

Whether you choose the hearty pilaf, a stuffed acorn squash, or a vibrant salad, your guests will appreciate the thoughtful blend of taste and health.

Thanksgiving is about coming together and sharing meals that nourish the body and soul. These brown rice vegan recipes provide a delicious way to honor tradition while embracing plant-based eating.

Be sure to experiment with the flavors, add your favorite seasonal ingredients, and enjoy the process as much as the meal. Happy Thanksgiving!

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