Quinoa is the perfect vehicle for a savory stuffing! This one's packed with cranberries and vegan sausages that'll leave you wanting more.
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.
Meanwhile, heat a large pan over medium, and sauté the white onion in vegetable oil for 1 to 2 minutes until softened.
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.
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.
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.