|Nutritional Guidelines (per serving)|
This Thanksgiving, try a unique vegetarian quinoa stuffing recipe the whole family will enjoy. With all the traditional stuffing herbs and flavors, this quinoa stuffing smells heavenly while roasting in the oven, plus it has the added bonus of adding some healthy whole grain protein to your vegetarian or vegan Thanksgiving menu. If you follow a vegan diet, be sure to use vegan margarine instead of butter to make this recipe vegan.
Not Thanksgiving yet? Who says you have to wait all year for your favorite comfort foods, anyway? Keep this recipe handy for a simple side dish for any meal when you have leftover quinoa on hand.
- 1 cup quinoa
- 4 1/2 cups vegetable broth
- 2 bay leaves
- 1 yellow onion, diced
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 1/2 cup seitan, chopped small (optional)
- 1/2 cup sliced mushrooms
- 2 tablespoons butter or vegan margarine
- 1 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices dried or lightly toasted bread, cubed
- 1/2 cup chopped walnuts or pecans
In a medium saucepan, simmer quinoa in 2 1/4 cups vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves.
Pre-heat oven to 375 degrees.
In a large skillet, saute onions, celery, seitan and garlic in butter or vegan margarine until almost soft. Add mushrooms and heat a few more minutes, until onions are clear and mushrooms are soft.
Add thyme, sage, salt and pepper, stirring quickly just to lightly coat and toast the spices.
Reduce heat to low and add cubed bread and nuts, stirring to combine well.
Add more vegetable broth until bread is well moistened.
Add quinoa and gently toss to combine well.
Transfer to a casserole or baking dish, and bake at 375 F for 30 to 35 minutes.