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

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 vegetarian, vegan 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:

Wild Rice Blends $3 & Up

Quinoa $4 & Up

Dried Cranberries $4 & Up

Pecans $6 & Up

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