Best Savory Vegan Stuffing or Dressing

by | Aug 20, 2018

AuthorJaxCategory,
Yields1 Serving
 Miss Stuffing? ..Miss it no more!
Introduction
 I was laying in bed thinking about to make for Thanksgiving an!d because my daughter and I both are on a plant base diet so Turkey was not an option. I remembered my stuffing that I used to love and my 16 year old daughter wanted to make it and it dawned on me I could recreate it , but make it a plant base dish and make it more savory even! Here is the recipe! Enjoy!
 
Ingredients
 1 cup Cooked sprouted wild rice- you can use a mix (about 1/3 cup dry)
 1 cup Cooked quinoa (about 1/4 cup dry)
 1 small butternut squash
 1/2 sweet onion/ green onions would work
 2-3 Celery stalks
 1 Apple chopped
 3 sprigs Fresh rosemary
 3-4 Sage leaves chopped (or to taste)
 1/4 tsp Thyme
 1/2 cup Roasted pine-nuts (roast in a pan till lightly brown)
 1/2 cup Cranberry sauce (homemade or from a can)
 Add garlic powder to taste
 Add black pepper to taste
 Add pink salt or Celtic salt to taste (you can use sea salt)
Directions
1

Cook your rice according to package directions and set aside. 1/3 cup dry rice will make around 1 cup cooked rice.

2

Cook quinoa according to package directions. Stir in a vegetable bouillon to the boiling water while the quinoa is cooking so the quinoa absorbs the flavor. Set aside. 1/4 cup dry quinoa will make about 1 cup cooked quinoa.

3

Meanwhile, prepare your vegetables: Cube the butternut squash, Chop the onions, celery, and apples. Finely chop the sage and rosemary.

4

Using a small pot or steamer, steam the butternut squash until tender.

5

Heat a large skillet over medium heat. Add coconut oil and saute the chopped onions, celery and apples until everything is soft and tender. Stir in a pinch of salt. Add the steamed butternut squash cubes, rosemary, and sage. Cook for 2-3 minutes. Stir in the pine nuts, cooked rice, quinoa, and thyme. Fold in the cranberry sauce until everything is well incorporated. Season to taste with salt, pepper, and garlic powder.

6

Transfer your dressing/stuffing to a baking dish. Bake at 350 degrees Fahrenheit for 20-25 minutes or until top is golden brown.

Savory Vegan Stuffing or DressingSavory Vegan Stuffing Ingredients

Ingredients

 Miss Stuffing? ..Miss it no more!
Introduction
 I was laying in bed thinking about to make for Thanksgiving an!d because my daughter and I both are on a plant base diet so Turkey was not an option. I remembered my stuffing that I used to love and my 16 year old daughter wanted to make it and it dawned on me I could recreate it , but make it a plant base dish and make it more savory even! Here is the recipe! Enjoy!
 
Ingredients
 1 cup Cooked sprouted wild rice- you can use a mix (about 1/3 cup dry)
 1 cup Cooked quinoa (about 1/4 cup dry)
 1 small butternut squash
 1/2 sweet onion/ green onions would work
 2-3 Celery stalks
 1 Apple chopped
 3 sprigs Fresh rosemary
 3-4 Sage leaves chopped (or to taste)
 1/4 tsp Thyme
 1/2 cup Roasted pine-nuts (roast in a pan till lightly brown)
 1/2 cup Cranberry sauce (homemade or from a can)
 Add garlic powder to taste
 Add black pepper to taste
 Add pink salt or Celtic salt to taste (you can use sea salt)

Directions

Directions
1

Cook your rice according to package directions and set aside. 1/3 cup dry rice will make around 1 cup cooked rice.

2

Cook quinoa according to package directions. Stir in a vegetable bouillon to the boiling water while the quinoa is cooking so the quinoa absorbs the flavor. Set aside. 1/4 cup dry quinoa will make about 1 cup cooked quinoa.

3

Meanwhile, prepare your vegetables: Cube the butternut squash, Chop the onions, celery, and apples. Finely chop the sage and rosemary.

4

Using a small pot or steamer, steam the butternut squash until tender.

5

Heat a large skillet over medium heat. Add coconut oil and saute the chopped onions, celery and apples until everything is soft and tender. Stir in a pinch of salt. Add the steamed butternut squash cubes, rosemary, and sage. Cook for 2-3 minutes. Stir in the pine nuts, cooked rice, quinoa, and thyme. Fold in the cranberry sauce until everything is well incorporated. Season to taste with salt, pepper, and garlic powder.

6

Transfer your dressing/stuffing to a baking dish. Bake at 350 degrees Fahrenheit for 20-25 minutes or until top is golden brown.

Notes

Best Savory Vegan Stuffing or Dressing
IngredientsDirections