Savoury Quinoa Stuffing with Vegan Gravy

Savoury Quinoa Stuffing with Vegan Gravy
Prep Time
20 min
Cook Time
35 min
4 servings

With this easy recipe everyone at the table can have all the tastes of the holidays in one nutritious dish that’s made with protein-packed quinoa.

Courtesy of Lauren Toyota and John Diemer for hot for food blog.

Tip: To make gluten-free stuffing, just eliminate the vegan sausage and make sure you use gluten-free vegetable stock. Trust us, it’s still just as tasty!

Tip: to make the gravy gluten-free use rice flour, gluten-free tamari, and gluten-free veggie stock.



Savoury Quinoa Stuffing

1 ¼
cup quinoa
1 ½
cup vegetable stock
cup white onion, finely chopped
Tbsp grapeseed oil
vegan sausages or your choice (optional)
cloves garlic, minced
cup leek, finely chopped
cup celery, finely chopped
Tbsp fresh sage, finely chopped
tsp nutmeg
tsp ground pepper
cup dried cranberries

Vegan Gravy (Makes 2 1/2 cups)

cups mushrooms, minced
Tbsp vegetable oil
shallot, minced
clove garlic, minced
Tbsp vegan butter or margarine
cup rice flour (or you can substitute all-purpose flour)
1 ½
cups vegetable stock
Tbsp onion powder
Tbsp tamari (or you can substitute soy sauce)
tsp molasses
cup water


Step 1

Rinse and drain quinoa. Combine in a pot with the vegetable stock and bring to a boil, then turn down to low and put a lid on the pot. It will take approximately 10 minutes to cook and for all the liquid to absorb.

Step 2

Meanwhile heat a pan to medium and sauté the white onion in grapeseed oil for 1-2 minutes until softened.

Step 3

Roughly chop or crumble your vegan sausages and add it to the pan and brown for 5-6 minutes.

Step 4

Then add leeks, garlic, celery, sage, nutmeg, and ground pepper and cook for 5-6 minutes.

Step 5

When the quinoa is done remove the pot from heat and stir in the cranberries and the sausage and leek mixture.

Step 6

Serve immediately or you can make this ahead of time and refrigerate, then bake the stuffing in the oven covered with tin foil for 20 minutes at 350ºF before serving.

Step 7

Best served with Vegan Gravy (recipe follows).

Step 8

Heat oil in a deep pan over medium heat and stir in the mushrooms and onion.

Step 9

After 5 minutes stir in the garlic and let it cook down for another 5 minutes.

Step 10

Meanwhile in a smaller pan prepare a roux. Melt the vegan butter and gradually add in the flour, stirring constantly over medium-low heat for 3-5 minutes until thickened and smooth.

Step 11

Go back to your browned mushroom pan and gradually add in vegetable stock. This will help lift up all of the brown bits stuck to the bottom of the pan.

Step 12

Add the roux mixture to the pan stirring with a whisk and reduce to low heat.

Step 13

Whisk in onion powder, tamari, and molasses. Then slowly whisk in the water, about a ¼ cup at a time, until the desired consistency is achieved.

Step 14

Serve immediately or you can make this ahead of time and keep it in the fridge. When you’re ready to serve it, heat it in a pan over medium heat and gradually add a bit of water to thin it out again, if necessary.

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