Vegan Thanksgiving Recipes: How to Make Wild Rice & Quinoa Herb Stuffing by Chef Gigi Gaggero, Our 30Seconds Resident Chef

Vegan Thanksgiving Recipes: How to Make Wild Rice & Quinoa Herb Stuffing

Fragrant fresh herbs, creamy sweet potato, tart cranberries and crunchy pecans. Everyone will love this flavor-filled stuffing! You’d never guess this recipe is vegetarianvegan and gluten-free! Plus, it has the addition of protein-rich quinoa! Now you have more to celebrate!

You’ll need: 

  • 1/4 - 1/2 cup olive oil 
  • 1 large yellow onion, finely chopped 
  • 2 stalks celery, chopped (about 1/2 cup) 
  • 1 medium sweet potato, peeled and diced 
  • 2 cloves garlic, peeled and finely minced 
  • 3 tablespoons fresh thyme leaves, minced 
  • 1/2 cup white wine 
  • 4 cups vegetable broth 
  • 2 cups uncooked wild rice blend 
  • 1 cup uncooked quinoa, rinsed well 
  • 1 1/2 cups dried cranberries 
  • 1 1/2 cups raw pecans, roughly chopped 
  • 1 bunch fresh parsley, chopped 
  • 1/4 cup fresh sage leaves, minced

Here's how to make it:

  1. Heat 2-3 tablespoons of the oil in a large stock pot over medium heat. Add the onions and celery and cook, stirring occasionally, until onions are translucent, about 5 minutes. 
  2. Add the sweet potatoes, garlic and thyme. Season with salt and pepper, to taste. Cook, stirring frequently, for 1-2 additional minutes.
  3. Deglaze with wine and stir to remove all the brown bits from the bottom of the pan. Add the broth. Increase heat and bring to a boil. Stir in the wild rice and reduce heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.
  4. Stir in the quinoa and cover. Cook until the quinoa is tender, about 15 additional minutes. 
  5. Add the cranberries, pecans, a handful of chopped parsley and all of the sage. Taste and adjust seasoning with salt and pepper. 
  6. Preheat oven to 350 degrees F. Rub a 9x13-inch baking dish lightly with olive oil. Gently scoop the rice mixture loosely into the casserole dish (do not pack). Bake until golden brown, about 25-30 minutes. Remove from oven, drizzle with additional olive oil and sprinkle with remaining chopped parsley. 

Photo: Allysa from The Recipe Critic

Related Products on Amazon We Think You May Like:

Quinoa $4 & Up
Pecans $6 & Up

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Donna John
This looks so good!! Two of my kids are vegan, so going to try it. Chef Gigi Gaggero
Chef Gigi Gaggero, Our 30Seconds Resident Chef
Had your family in mind when I was writing this! Happy Thanksgiving 🍁! Ox
Elisa A. Schmitz 30Seconds
How special, Chef Gigi Gaggero ! Thank you for thinking of us GF chicas. I want to make this, yum!

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