1 1/2 cups brown rice cooked in about 3 cups water until almost tender, drained
1 medium red onion, finely chopped
2 cloves garlic, minced
1/2 sweet red bell pepper
1 cup oyster mushrooms (or other mushrooms), cut in strips
1 cup pecans, broken up
3 tablespoons olive oil
1/2 cup dry sherry or white wine
Thyme and/or sage, to taste (or other herbs you like)
Salt and pepper to taste
2 to 3 tablespoons vegan "butter"
1) Saute onion, bell pepper and garlic in olive oil until tender. Add mushrooms and cook until they are soft. Mix in the almost-cooked brown rice (drain it well!) and seasonings. Add wine and pecans and blend well.
2) Place in oven casserole and dot with "butter". Bake in a 350 degree Fahrenheit oven until rice is cooked, about 20 minutes. If you want to skip the extra "butter" be sure to cover the casserole when baking so the rice doesn't get crusty on top.
This stuffing can be used to fill pumpkins, squash etc. before roasting them. I like it inside halved squash or in a small pumpkin, using the stem base as a "lid." In that case, simply fill your pumpkin with the rice, cover with the "lid" and bake until the pumpkin is tender, and plan your time accordingly.
Source of recipe: This is my own recipe.