Best Savory Vegan Stuffing or Dressing

Miss Stuffing? ..Miss it no more!

I was laying in bed thinking about to make for Thanksgiving an!d because my daughter and I both are on a plant base diet so Turkey was not an option. I remembered my stuffing that I used to love and my 16 year old daughter wanted to make it and it dawned on me I could recreate it , but make it a plant base dish and make it more savory even!

Here is the recipe! Enjoy!

Ingredients

• 1 Cup of cooked sprouted wild rice- you can use a mix
• 1 Cup of cooked quinoa (add a vegetable bouillon while cooking it)
• 1 apple chopped
• 2-3 Celery stalk
• 1/2 sweet onion/ green onions would work
• 1 small butternut squash
• 1/2 cup of cranberry sauce (Home made or from a can)
• 3 sprigs of fresh rosemary
• 3-4 sage leaves chopped (or to taste)
• 1/2 cup of roasted pine-nuts (roast in a pan till lightly brown)
• garlic powder to taste
• 1/4 tsp thyme
• black pepper to taste
• pink salt or celtic salt to taste ( you can use sea salt)

Instructions:

Cook your rice and set aside. Cook Quinoa with a vegetable bouillon and set aside. Cube and steam butternut squash and set aside. Saute the chopped onions, celery and apples with a tablespoon of coconut oil. Add a pinch salt and stir well. Add the steamed butternut squash cubes. Chop and add the rosemary and sage- Cook for 2-3 minutes pver medium heat. Add Pine nuts. Add cooked rice and quinoa. add Thyme, pepper and salt. Fold in the cranberry sauce. Blend all ingredients well. Transfer your dressing/stuffing to a baking dish. Bake at 350 for 20- 25 minutes or until top is golden brown.

I sure do hope you enjoy the blend of these flavors! You can be vegan or plant base and enjoy feasting- This is an awesome dish alone or with a side of fluffy vegan sweet potato casserole- (stay tuned for that dish!)

Please let me know if you make this- I would love to hear what you all think!

Jax