Description
This Quinoa Stuffing (Vegan + Gluten-Free) is hearty, herby, and packed with veggies, apples, and mushrooms. A lighter, protein-rich twist on classic stuffing—perfect for holidays or cozy dinners, and loved by vegans and non-vegans alike.
Ingredients
Scale
- 3 cups cooked quinoa (use broth for more flavor)
- 3 tablespoons vegan butter or olive oil
- 1 white onion, diced
- 1 teaspoon fine salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- 4 garlic cloves, minced
- 5 celery stalks, finely diced
- ½ fennel bulb, finely diced
- 8 oz white mushrooms, finely diced
- 1 red apple, cored and diced
- Leaves from 6 sprigs thyme
- Leaves from 1 sprig rosemary (about 1 tbsp)
- 2 sage leaves, thinly sliced
- 2 tablespoons chopped fresh parsley
- Optional: ½ cup chopped pecans or walnuts
Instructions
- If not already cooked, prepare 1 cup dry quinoa according to package directions using broth for extra flavor.
- In a large skillet or Dutch oven, heat 1 tbsp butter or olive oil. Add onion, salt, and pepper. Sauté 2 minutes, then add garlic and cook 1 more minute.
- Stir in celery, fennel, and mushrooms. Cook 10–15 minutes until softened and mushrooms release juices. Let excess moisture cook off.
- Add herbs, apple, and optional nuts. Cook 3–5 minutes until apples soften slightly.
- Stir in cooked quinoa and remaining butter. Mix well and heat through. Taste and adjust seasoning.
Equipment
Buy Now → Notes
This stuffing is vegan, gluten-free, and full of flavor. Perfect for make-ahead prep—store in the fridge 1–2 days before baking or freeze for up to 2 months. Add dried cranberries for a pop of sweetness, or stuff into squash or peppers for a beautiful centerpiece.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg