Vegan Thanksgiving Recipes: How to Make Wild Rice & Quinoa Herb Stuffing by Chef Gigi Gaggero

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

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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
Had your family in mind when I was writing this! Happy Thanksgiving 🍁! Ox
Elisa All 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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