Description
This dish has all the flavor of the stuffing you grew up eating, but it’s totally plant-based and gluten-free. It is made with quinoa, mushrooms, celery, onion, fennel, apple, pecans and a classic combination of Thanksgiving stuffing herbs and seasonings.
It is insanely delicious, loaded with nutrients and most importantly: nostalgic. It is satisfying yet light, leaving room in your belly for all the other Thanksgiving dishes!
Ingredients
Units
Scale
- 3 cups cooked quinoa (cook in vegetable or no-chicken broth for more flavor if desired instead of water)
- 3 tablespoons vegan, soy-free butter (you can substitute olive oil)
- 1 white onion, peeled and diced
- 1 teaspoon fine salt (or more to taste at the end)
- 1/4 teaspoon ground black pepper (or more to taste at the end)
- 4 large cloves garlic, peeled and minced
- 5 large celery stalks, ends trimmed, finely diced
- 1/2 medium fennel bulb, finely diced (stalks, leaves ["fronds"], and tough core pieces removed)
- 8 ounces white mushrooms, stems removed and finely diced
- Leaves from 6 sprigs of thyme, diced
- Leaves from 1 sprig rosemary, diced (1 tablespoon)
- 2 tablespoons coarsely chopped parsley leaves
- 2 large sage leaves, thinly sliced
- 1 large sweet red apple, cored and diced (skin left on)
- Optional: 1/2 cup diced pecans (or walnuts)
Instructions
- Prepare your quinoa (you can do this step a couple days in advance if desired). Use my stovetop directions or my Instant Pot directions. You will need 1 cup of dry uncooked quinoa for this recipe which yields about 3 cups of cooked quinoa. With either method you can cook the quinoa in water or in vegetable broth (or no-chicken broth) if desired for more flavor.
- Heat 1 tablespoon of the butter in a dutch oven over medium heat. When the butter starts to melt add onion, salt and pepper. Stir for 2 minutes. Add garlic and saute another minute.
- Add celery, fennel and mushrooms and cook for 10-15 minutes until the celery and fennel soften and the mushrooms release their juices and the juices start to evaporate a bit. Stir frequently throughout this cooking stage.
- Stir in the herbs, apple and pecans if using. Cook, stirring, for 3-5 minutes.
- Add the cooked quinoa, stir to combine, and cook for 3 minutes to warm and slightly toast and flavor the quinoa. Taste and add more seasonings if desired. I typically add a bit more salt, butter and herbs at the end.
- Serve immediately or allow to fully cool before storing. You can store in an airtight container in your refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Stovetop
