Vegan Thanksgiving: It's Possible!

To me, Thanksgiving just isn't the same without stuffing and cranberry sauce! This stuffing recipe is very versatile, and you can substitute your favorite veggies like butternut squash, zucchini, sweet peas, mushrooms... you name it! You could also replace the turkey sometimes found in dressings with soy curls soaked in some chicken style seasoning and water or vegetable broth. This recipe is easily made gluten free by using gluten free bread or cracker crumbs in place of the whole wheat bread crumbs. Happy No-Turkey Day, and enjoy!

Quinoa Dressing

1 cup dry quinoa

½ cup water

½ cup vegetable stock or broth

1 cup finely diced celery

1 cup finely diced onion

1 cup diced carrot

3 cloves garlic, minced

1 cup whole wheat bread crumbs

1 tsp chicken style seasoning (http://reddirtvegan.blogspot.com/2011/09/bbq-soy-curls.html)

1 tsp sage

½ tsp thyme

½ tsp rosemary

Herbamare or salt to taste

1.      Bring water and vegetable stock to a boil in a 2 qt. saucepan. Add quinoa and simmer for 15 minutes or until no liquid remains.

2.      Meanwhile, sauté celery, onion, carrots, and garlic in a small amount of olive oil until carrots are tender and onions are translucent.

3.      In a serving bowl, mix quinoa, sautéed vegetables, and remaining ingredients. If you like it crispy, you can bake it in the oven for 10-20 minutes at 350 degrees until desired crispiness is reached. Serve with love!

Cranberry Sauce

4 cups fresh or frozen cranberries, (you can use dried sweetened cranberries, but cut the sweetener by 1/3 – ½)

2 cups water

1 - 1 1/2 cup xylitol 

1/4 1/2 tsp liquid stevia extract

1 Tbs orange peel, optional

1.      Bring water and sweetener to a boil over medium heat. Boil for 5 minutes.

2.      Stir in cranberries,  heat to boiling and boil for about 5 minutes or until cranberries pop. Adjust sweetness to taste. Cover and refrigerate about 3 hours or until chilled.