And so the official Thanksgiving countdown begins! In just 7 short days, you’ll be either cooking away, eating away, or hanging out with friends and family. Now I’ve shared just a couple of my vegan Thanksgiving day recipes, but from today on, there will be a new Thanksgiving dish posted online up until the big day!
Save a turkey and go vegan this Thanksgiving! Think it’ll be too hard to swap tofurkey this year? Never fear, I have a few tricks and recipes up my sleeve to help you with this transition. If you haven’t already seen it, be sure to check out last week’s post featuring my individual chick’n pot pies in lieu of turkey on your big day! If you’re more of a tofurkey/fake meats type of gal, don’t worry, I’ll be unveiling something later this week for your mock meat needs.
But, as per popular request, today’s dish is a traditional recipe, gone healthy, gone vegan, gone gluten-free!
It’s my take on the traditional bread stuffing (or dressing as some of you weirdos call it… :p) without all the bread, butter, and heaviness that dominates Thanksgiving fare. This vegan gluten free stuffing uses quinoa instead of bread and not only is it a protein packed, filling side, it’s also a great option for a main dish!
Need more main dish inspirations? How about more healthy side swaps? Download my 18 Favorite Vegan Thanksgiving Recipes That Even Non-Vegans Love to get access to them all! Plus, there’s a few bonuses in there too! 😉
For this recipe I’ve also added another protein maximizer, TVP/TSP and you can find my recipe for it here, But I like this dish because it’s super healthy, protein packed, filling, but won’t leave you feeling bogged down.
Not really into the whole Thanksgiving thing? Don’t worry this dish is also great for lunches, dinners, etc. so don’t let that deter you from trying this!
So all week long I’ll be sharing some more of my recipes with you! Are there any gaps in your Thanksgiving meal planning that have left you wondering what to make next? Or do you have other concerns for your dinner? Maybe, what to say to those questioning relatives? Leave me a comment below and I’ll see if I have any recipes or advice to give!
Here’s your recipe and enjoy!
- 1 cup quinoa, rinsed
- 2 cups vegan broth
- 1 tsp coconut oil
- 2 cloves of garlic, minced
- 1 bunch of kale, stems removed, chopped in bite size pieces
- ¼ cup vegan broth
- 1 tsp coconut oil
- 1 recipe for TVP/TSP
- 1 medium onion, chopped
- 1 cup of fresh sliced mushrooms
- 1 bundle celery, chopped
- ¼ cup sage, chopped
- ¼ cup parsley, minced
- 2 sprigs of rosemary, chopped
- 1 Tbl poultry seasoning
- black pepper, to taste
- cranberry sauce, to taste (optional)
- In a medium saucepan, bring your broth to a boil. Add in your quinoa and cook covered for about 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork.
- Meanwhile, prepare your braised kale. In a large skillet, heat your oil over medium heat. Add in your garlic and kale and cook over high heat for about 1 minute coating your kale in oil.
- Add your ¼ cup broth to your kale, garlic mix and cook your kale until all the liquid is absorbed, for about 5-7 minutes. Once your kale is wilted and tender, remove from heat. Set aside.
- In a large skillet heat your coconut oil over medium heat and add your TVP/TSP and sauté until it is lightly browned.
- Add in your onion and cook until translucent, about 6 minutes.
- Add in your mushrooms and cook until the mushrooms release some moisture, about 5 minutes.
- Add in your celery, sage, parsley, rosemary, poultry seasoning, and pepper and stir until everything is well combined. Cook until your celery is tender and herbs are fragrant about 3-5 minutes.
- Add your kale and quinoa to your herb and vegetable mix and stir until everything is well incorporated and combined. If using, garnish with cranberry sauce.
- Serve immediately and snob away.
Happy Thanksgiving prep!
If you like this recipe, it’s one of the 18 featured in my Thanksgiving recipe eBook, so download it here!