Change up your typical stuffing recipe with this vegan gluten-free stuffing with cranberries and quinoa. This is sure to be a recipe the whole family will enjoy!
- 5 cups of low sodium vegetable broth
- 2 cups of quinoa (rainbow or white)
- 1 Tbsp salt
- 1 Tbsp pepper
- 1/2 loaf gluten-free bread
- Olive oil, to coat
- Salt and pepper, to taste
- Additional Stuffing Ingredients:
- 3/4 cup pecans
- 2 Tbsp coconut palm sugar
- 3 Tbsp coconut oil or grapeseed oil
- 1 large onion, finely chopped
- 5 stalks celery, finely chopped
- 1 clove garlic, finely chopped
- 2 Tbsp sage
- 2 tsp thyme
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup fresh cranberries
- 1/4 tsp cup water
Preheat oven 400°F.
Bring five cups of vegetable broth to boil in a large pot or rice cooker. Once the water is boiling, add quinoa, salt and pepper and then reduce to medium heat to simmer. If you are using a rice cooker, you can add the quinoa immediately. Once the quinoa is cooked, remove from heat and allow it to sit for 3 to 5 minutes.
Cut up gluten-free bread into small cubes. Toss the cubes in enough olive oil, salt, and pepper to coat them lightly. Place the cubes on a baking pan and bake at 400°F until they are crispy (10 to 12 minutes). Remove from oven and let cool for 10 to 15 minutes.
Place pecans on a baking tray and sprinkle with two tablespoons of coconut palm sugar and one tablespoon of coconut or grapeseed oil. Place in the preheated oven for 3 to 4 minutes. The sugar will begin to coat the pecans. Keep an eye on them as this process happens quickly and if left too long, the sugar will burn.
In a large saucepan, add remaining two tablespoons of coconut oil and heat on medium-high. Once the coconut oil is melted and the pan is hot, add chopped onion, celery and garlic.
Sauté for 3 to 5 minutes or until the onions are slightly translucent. Once complete, add sage, thyme, cinnamon and nutmeg to the pan and stir until all ingredients are combined.
Place fresh cranberries in a small pan with one-quarter cup of water. Heat on high for two minutes or until the skins start to crack. Remove from heat and let sit for five minutes.
In a large bowl, combine the quinoa, gluten-free bread crumbs, onion mixture, roasted pecans, and cranberries.
Place the entire mixture in a large baking dish. Bake for 15 minutes or until desired texture is reached. Enjoy!