So, while I’m not vegan, I am vegetarian and have been for nearly 34 years – this was a choice. My yeast free, dairy free, gluten free needs (more recently) – not so much…so, as a result of liking to eat and liking to eat well, I cook.
Here’s a delicious gluten, dairy and yeast free recipe for ‘stuffing’. I finished it with mushroom gravy and served it alongside mashed potatoes and vegan pot pie. So good.
Let me know what you think!
Herbed Wild Rice & Quinoa Stuffing
2 tablespoons olive oil + a bit more for greasing the baking dish and drizzling…
1 large yellow onion, finely chopped
2 stalks celery, chopped (about 1/2 cup)
1 medium Granny smith apple – peeled and diced
2 medium cloves garlic, peeled and finely minced
2 tablespoons fresh thyme leaves, minced
1 teaspoon kosher salt + more to taste (I used about 3 good pinches)
1/2 cup dryish white wine – use one you’d like to enjoy while cooking…(: Sauv blanc or chard works well. Or if you can’d do the wine – the juice of one lemon + a little more…
4 cups low salt vegetable stock
2 cups wild rice blend
1 cup uncooked quinoa, rinsed well
1 cup cranberries – chopped
1 cup raw pecans, chopped
1/2 cup chopped fresh Italian parsley + 1/4 cup more for garnish.
1/4 cup fresh sage leaves, minced
Place a large pot over medium heat. Add enough oil to coat bottom – saute onion until slightly browned, add celery and stir occasionally until soft – about 5 minutes or so. Add the apples, garlic, thyme and salt. Cook, stirring frequently, for one more minute. Stir in the wine, then add the broth. Bring to a boil.
Stir in the wild rice blend and reduce heat to a medium low and simmer, covered, until the rice is tender, about 34-40 minutes. Add 1/2 cup water and stir in quinoa and cover again. Cook until quinoa is tender, about 15 more minutes – or until water is absorbed.
Stir in the cranberries, pecans, 1/2 cup parsley and sage. Taste and add additional salt if desired. Remove from heat. Blend well, drizzle with olive oil and finish with chopped parsley and serve – unless grains need a bit more cooking…
*The next step can be omitted if grains are already fully cooked. If not, see below; If you want to make ahead stop here and reheat using the following step.
*Preheat oven to 350 degrees Fahrenheit. Rub a large (9″ X 13″ ) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding instead of mashing it down.
Bake until golden brown, about 20-30 minutes. Drizzle with a bit more olive oil and finish with chopped parsley. Serve.
Hope you enjoy this recipe as much as I do!