Best Savory Vegan Stuffing or Dressing
by Jax Tolan | Aug 20, 2018
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
1Cook your rice according to package directions and set aside. 1/3 cup dry rice will make around 1 cup cooked rice.
2Cook 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.
3Meanwhile, prepare your vegetables: Cube the butternut squash, Chop the onions, celery, and apples. Finely chop the sage and rosemary.
4Using a small pot or steamer, steam the butternut squash until tender.
5Heat 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.
6Transfer your dressing/stuffing to a baking dish. Bake at 350 degrees Fahrenheit for 20-25 minutes or until top is golden brown.
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
1Cook your rice according to package directions and set aside. 1/3 cup dry rice will make around 1 cup cooked rice.
2Cook 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.
3Meanwhile, prepare your vegetables: Cube the butternut squash, Chop the onions, celery, and apples. Finely chop the sage and rosemary.
4Using a small pot or steamer, steam the butternut squash until tender.
5Heat 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.
6Transfer your dressing/stuffing to a baking dish. Bake at 350 degrees Fahrenheit for 20-25 minutes or until top is golden brown.
Best Savory Vegan Stuffing or Dressing
