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savory quinoa stuffing

savory quinoa stuffing_hot for food

Stuffing is usually one of those things that gets ignored on the table, and it’s actually kind of unsavory when you think about how’s its traditionally made. I certainly don’t have time for soggy or stale sides in the hot for food kitchen! That’s why I created this savory quinoa stuffing. You’re going to love it! 

Nothing reminds me more of the holidays than fragrant, warm spices! This has nutmeg and fresh sage to kick up the flavor, and tart cranberries as well. Meat eaters at the table will barely be able to tell that the sausage bits inside are vegan, too! This quinoa stuffing is also super nutritious, thanks to being made with protein packed quinoa. For some extra holiday love, smother it with my vegan gravy!

savory quinoa stuffing_hot for food

 

 

savory quinoa stuffing

Quinoa is the perfect vehicle for a savory stuffing! This one's packed with cranberries and vegan sausages that'll leave you wanting more. 

Course Side Dish
Cuisine American
Keyword quinoa, stuffing, thanksgiving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Lauren Toyota

Ingredients

  • 1 1/4 C quinoa
  • 1 1/2 C low-sodium vegetable stock
  • 1/2 C finely chopped white onion
  • 1 tbsp vegetable oil
  • 2 vegan sausages (such as Field Roast Apple Sage)
  • 2 garlic cloves, minced
  • 1 C finely chopped leek
  • 1 C finely chopped celery
  • 1 tbsp finely chopped fresh sage
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground black pepper
  • 2/3 C dried cranberries

Instructions

  1. Rinse and drain quinoa. Add to a pot with low-sodium vegetable stock and bring to a boil, then turn down to low and put a lid on the pot. It will take approximately 10 minutes to cook and for all the liquid to absorb.

  2. Meanwhile, heat a large pan over medium, and sauté the white onion in vegetable oil for 1 to 2 minutes until softened. 

  3. Add crumbled vegan sausage to the pan and brown for 5 to 6 minutes. Then add leeks, garlic, celery, sage, nutmeg, and ground black pepper and cook for another 5 to 6 minutes until the vegetables look soft and the sausage is nice and browned.

  4. When the quinoa is done, remove from heat and stir in the cranberries. Then stir in the sausage and leek mixture. Serve immediately, or you can make this ahead of time and refrigerate, then bake the stuffing in the oven covered with tin foil for 20 minutes at 350°F to warm through.

Recipe Notes

To make gluten-free stuffing, eliminate the vegan sausage and make sure you use gluten-free vegetable stock. It's just as tasty! For this recipe, I used low-sodium vegetable stock. If you're not serving with gravy feel free to add sea salt, to taste, at the end.

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