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Vegetarian Quinoa Stuffing Recipe

User Rating 5 Star Rating (2 Reviews)

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Vegetarian Quinoa Stuffing Recipe

Vegetarian quinoa stuffing for Thanksgiving or Christmas

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This Thanksgiving, try a unique vegetarian quinoa stuffing recipe, with all the traditional stuffing herbs and flavors, this quinoa stuffing smells heavenly while roasting in the oven. Add some healthy whole grain protein to your vegetarian or vegan Thanksgiving menu with this quinoa stuffing. Be sure to use a vegan margarine instead of butter to make this recipe vegan.

Scroll down for more quinoa recipes and vegetarian stuffing recipes to try.

Ingredients:

  • 1 cup quinoa
  • 2 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 tbsp butter or vegan margarine
  • 1 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 slices dried or lightly toasted bread, cubed
  • 1/2 cup chopped walnuts or pecans
  • 1 1/2 - 2 cups vegetable broth

Preparation:

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, sautee 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 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 degrees for 30-35 minutes.

User Reviews

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 5 out of 5
Not a vegetarian but WOW, Guest Dmbartz1

I made this stuffing without the setan. I did not have sage so I used 1/2 tsp of rosemary as a substitute. I used chopped pecans and followed the directions up until the baking part. I used thin sliced chicken breasts and put the stuffing in them. I rolled them up, dipped them in whole wheat flour, beaten egg, and then rolled them in panko bread crumbs. I browned them in a frying pan with olive oil then put them in a baking dish and baked them for 30 minutes at 350. I took them to my in laws beach house as they were cleaning up from Sandy and needed a hardy meal. Everyone raved about them. It was a perfect meal to make and take and it paired well with a salad.

5 out of 9 people found this helpful.

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