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This rice stuffing with jackfruit is truly THE BEST stuffing ever! It’s both vegan and gluten free so everyone can enjoy it, making it perfect for the holidays when you have guests with different dietary restrictions. Full of brown rice, vegetables, cranberries, nuts, and jackfruit confit, there’s so much flavor in this stuffing you won’t be missing the meat! This is sure to be your new go to stuffing recipe for Thanksgiving and Christmas! #rice #ricestuffing #stuffing #thanksgiving #christmas #dinner #glutenfree #vegan #vegetarian #brownrice #easy #jackfruit #meatsubstitute #meatless #holidays #fall #winter #recipe #beststuffing #cranberries #almonds #pecans
5 from 5 votes

Rice Stuffing with Jackfruit

Servings: 6 as a side dish
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  • 1½ cups (280g) brown rice
  • 2¼ cups (540ml) vegetable stock (try to use reduced-sodium so you can control your seasoning)
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 7 oz (200g) cremini mushrooms, sliced
  • 1 cup sliced green onions
  • 1 teaspoon dried thyme
  • ½ teaspoon ground sage
  • 2 cans Nature's Charm young green jackfruit confit, drained
  • 2 cloves garlic, minced
  • ⅓ cup chopped nuts (I used ¼ cup/27g pecans and 2 tablespoons/15g sliced almonds)
  • ⅓ cup dried cranberries
  • salt and pepper, to taste


  • In a large pot, add the brown rice and vegetable stock, and bring it to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 40 to 45 minutes. Turn the heat off, and let the rice rest with the lid on for 5 minutes before taking the lid off and fluffing the rice with a fork.
  • While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the onions, celery, mushroom, green onions, thyme, sage and sautée until the onions turn translucent. Add the jackfruit and garlic, and sautée for another couple of minutes.
  • Add the sautéed vegetables, nuts and cranberries to the rice, and stir. Taste for seasoning. Pour it into a casserole dish or large serving dish.
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