Vegan Stuffing
Easy vegan stuffing with just 20 minutes of prep. Sign me up! This vegan dressing calls for quinoa so not only does it make a great vegan side dish, it could be a meal all on its own.
Servings: 8 Servings
Calories: 248kcal
Equipment
Ingredients
- 1 loaf whole-wheat bread or your choice of bread cubed
- 2 1/2 cups water + vegetable bouillon
- 1 1/3 cup red onion diced
- 1 1/3 cup celery diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic minced
- 3 cups quinoa cooked
- fresh rosemary
Instructions
- Preheat the oven to 375°F/190°C and lay out bread cubes on a baking dish. (Feel free to drizzle with olive oil or avocado oil if you like!) Bake bread for 5 – 10 minutes until it starts to harden. Remove and transfer to a large mixing bowl.
- Sauté onion, celery, salt, pepper, and garlic in 1/2 cup water over medium-high heat. After the water has cooked off, set aside.
- Prepare 2 cups of water plus vegetable bouillon. (Alternatively, use your favorite vegetable broth.)
- Add quinoa, sautéd veggies, and vegetable bouillon mixture over bread and thoroughly combine. (If it’s too wet, add more bread or quinoa. If it’s too dry, add additional vegetable broth.)
- Spray an oven-safe baking sheet with avocado oil. (A casserole dish, dutch oven, or even a large skillet will work great!) Transfer the mixture to the prepared pan and cover with aluminum foil. Bake at 375°F/190°C for 45 minutes, then remove the foil covering. Continue to bake for an additional 10-15 minutes until the top is golden brown and crispy.
- Remove from the oven and let cool for 5-10 minutes before serving.
Video
Notes
How To Make This Recipe Gluten-Free
Quinoa is a high-protein grain used alongside bread to create the bulk of this stuffing. However, sometimes, when people gather for the holidays, it’s a task to ensure you cover all dietary needs. As this stuffing recipe is nut-free and vegan (therefore egg-free, dairy-free, and vegetarian friendly), you can ensure this vegan stuffing for Thanksgiving can suit everyone’s plate by making a couple of easy swaps:
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- Trade the whole-wheat bread for a gluten-free bread of your choice and use a gluten-free bouillon.
- Use a gluten-free vegetable bouillon paste or instant stock powder, or make your own vegetable broth. This homemade broth is a great recipe for using leftover vegetable peel and off cuts from your holiday dinner to reduce food waste.
Nutrition
Calories: 248kcal | Carbohydrates: 44g | Protein: 9g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 445mg | Fiber: 5g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg
