Vegan Quinoa Stuffing (gf)

15 Nov Vegan Quinoa Stuffing (gf)

This Quinoa Stuffing is perfect for a healthy Thanksgiving Celebration. What this dish reminds me of is a fried rice with a Thanksgiving flare. It is sweet, savory, filling, and easy to make.

Feel free to swap in/out any ingredients and play around with this recipe to make it your own!

• Sweet potatoes can be subbed with butternut squash, acorn squash, maybe even apples, etc.
• Pecans can be subbed with any nut or seed of choice, so long that it adds a nice crunch to the dish.
• The quinoa can be subbed with any other variety of quinoa as well as any grain of choice that you have on hand.
• The cranberries and apricots can be subbed with your favorite dried fruit.

I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!

A big thank you goes Yvonne <3  If you want to learn more about Yvonne and where to find her, you can read my interview with her here.

Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!

Vegan Quinoa Stuffing (gf)

• Author: Jasmine / Sweet Simple Vegan
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 4-6
• Category: Entree
• Cuisine: Vegan

Ingredients

• 4 cups low sodium vegetable broth (or water)
• 2 cups quinoa
• 1 bay leaf
• 2 cups organic sweet potato, diced
• 2 small zucchinis, cut into 1-inch cubes
• 1 bunch green onions, chopped
• 2 stalks celery
• 1 medium white onion, diced
• 1/4 cup organic dried apricots, diced small
• 1/4 cup organic dried cranberries, roughly chopped
• 1/4 cup chopped fresh parsley
• Juice of 1/2 a lemon
• 1 garlic clove
• 1 tablespoon fresh sage, finely chopped
• 1/4 cup toasted pecans
• fresh black pepper, to taste

Instructions

Quinoa

1. In a medium sized pot bring 1 1/4 cups of vegetable broth to a boil. Add in the quinoa and bay leaf, salt, pepper and stir. Set to low heat and simmer with a lid on for 10 minutes. Turn off the heat (do not lift lid!) and allow the quinoa to steam for 10 minutes.

Vegetables

1. Heat 1/4 cup vegetable broth in a pan over low heat. Add in the celery, white onion, garlic and sage. When fragrant, add in the sweet potato and zucchinis and cook covered for 5 minutes. Then remove cover and cook until slightly browned. If necessary, add more broth, but you want it to cook until almost dry (but avoid burning!).

Combine

1. Preheat your oven to 375 degrees.
2. Mix the quinoa with the veggie mixture together and the last 1/2 cup of vegetable broth. Place into an oven safe dish and bake for 20 minutes.
3. Remove from the oven and cool for 10 minutes. Add in the green onions, apricots, cranberries, pecans, parsley and lemon. Toss to combine.

Spread the love and share!

Facebook

AccessDeniedAccess DeniedB8V5YQAY1499PEB3ovxx1gPmWM+MZ8p0eJrBEXTdl+xt4QDGxGwIhwBxFP/D4eqO2q2D5zay8UBc2YgtbDoNnfZNhnY= AccessDeniedAccess DeniedB8V9324660SJG301onVPKPmdT7opMfnOLjw15lzgdS5wufe7D8Bm5l198lMb369yvOg7q7q4JhsrJ+A8VjIqvTSUbC0=

Google

Pinterest

Reddit

Email

Twitter

Tumblr