Savoury Quinoa Stuffing with Vegan Gravy

  • prep time20 min
  • total time 55 min
  • serves 4

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.

90 Ratings
Directions for: Savoury Quinoa Stuffing with Vegan Gravy


Savoury Quinoa Stuffing

1 ¼ cup quinoa

1 ½ cup vegetable stock

½ cup white onion, finely chopped

1 Tbsp grapeseed oil

2 vegan sausages or your choice (optional)

2 cloves garlic, minced

1 cup leek, finely chopped

1 cup celery, finely chopped

1 Tbsp fresh sage, finely chopped

½ tsp nutmeg

½ tsp ground pepper

⅔ cup dried cranberries

Vegan Gravy (Makes 2 1/2 cups)

2 cups mushrooms, minced

1 Tbsp vegetable oil

1 shallot, minced

1 clove garlic, minced

3 Tbsp vegan butter or margarine

⅓ cup rice flour (or you can substitute all-purpose flour)

1 ½ cups vegetable stock

1 Tbsp onion powder

2 Tbsp tamari (or you can substitute soy sauce)

1 tsp molasses

¾ cup water


Savoury Quinoa Stuffing

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.

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

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

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

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

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.

7. Best served with Vegan Gravy (recipe follows).

Vegan Gravy (Makes 2 1/2 cups)

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

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

3. 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.

4. 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.

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

6. 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.

7. 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.

See more: Christmas, Rice/Grain, Side, Thanksgiving, Vegan, Vegetables

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