Okay, this is more like a pilaf than stuffing, but it has all the flavours of a traditional stuffing. I made this for Canadian Thanksgiving back in October, but I thought I'd share this recipe for my American friends or anyone who wants a tasty, healthy side-dish or meal idea for the upcoming holiday season.
I served it as our grain side-dish along with sliced turkey breast and roasted brussell sprouts, but you can easily make this an entire vegan meal by throwing in a can of chickpeas (drained and rinsed) at the end.
1.5 cups quinoa
2 cups vegetable stock
1 tsp olive oil
1 small cooking onion, diced
4 celery stalks, trimmed and sliced
1 bunch leeks, trimmed, thinly sliced and washed well*
1 lb crimini (or button) mushrooms, thinly sliced
3-4 cloves garlic, minced
1 tbls (vegan, gluten-free or regular) worcestershire sauce
2 tbls sherry vinegar
1 tsp dried sage
1 tsp dried thyme
A few handfuls fresh flat leaf parsley, roughly chopped
Salt and pepper, to taste
Place quinoa and stock in covered pot over high heat. When it comes to a boil, reduce heat to med-low and simmer until all the liquid has been absorbed, then remove from heat.
Meanwhile, pour oil into a large skillet and saute veggies, garlic and dried herbs until veggies are soft and liquid has been absorbed. Season to taste and add fresh parsley. Stir in cooked quinoa and serve. Makes enough for 8 as a side-dish, or 4 as a main (you can add a can of chickpeas or other legume to make this a complete vegan meal).
*Take the time to clean leeks well as they are often filled with dirt and grit. The easiest way to do this is slice them BEFORE washing, and then soak the sliced leeks in cool water. The grit will sink to the bottom. Strain leeks out of water and place in a collander. Rinse until you are certain that leeks are clean and then drain well/pat dry to ensure you don't water down your dish.
I served it as our grain side-dish along with sliced turkey breast and roasted brussell sprouts, but you can easily make this an entire vegan meal by throwing in a can of chickpeas (drained and rinsed) at the end.
1.5 cups quinoa
2 cups vegetable stock
1 tsp olive oil
1 small cooking onion, diced
4 celery stalks, trimmed and sliced
1 bunch leeks, trimmed, thinly sliced and washed well*
1 lb crimini (or button) mushrooms, thinly sliced
3-4 cloves garlic, minced
1 tbls (vegan, gluten-free or regular) worcestershire sauce
2 tbls sherry vinegar
1 tsp dried sage
1 tsp dried thyme
A few handfuls fresh flat leaf parsley, roughly chopped
Salt and pepper, to taste
Place quinoa and stock in covered pot over high heat. When it comes to a boil, reduce heat to med-low and simmer until all the liquid has been absorbed, then remove from heat.
Meanwhile, pour oil into a large skillet and saute veggies, garlic and dried herbs until veggies are soft and liquid has been absorbed. Season to taste and add fresh parsley. Stir in cooked quinoa and serve. Makes enough for 8 as a side-dish, or 4 as a main (you can add a can of chickpeas or other legume to make this a complete vegan meal).
*Take the time to clean leeks well as they are often filled with dirt and grit. The easiest way to do this is slice them BEFORE washing, and then soak the sliced leeks in cool water. The grit will sink to the bottom. Strain leeks out of water and place in a collander. Rinse until you are certain that leeks are clean and then drain well/pat dry to ensure you don't water down your dish.
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