Updated: Dec 7, 2021
Healthy, festive and oh, so yummy!
This delicious and nutritious vegan stuffing is packed with all the comforting flavours reminiscent of Christmas. With aromatic rosemary, sweet apples, spicy sausage and fluffy quinoa. This is sure to be a winning side or main dish for any celebration or Christmas festivity!
See below for the full recipe and step-by-step video!
Yields 6 Servings
1 1/2 Cup Uncooked Quinoa
1 Sprig of Fresh Rosemary
1 3/4 Cups of Water
2 Tbsp Garlic Olive Oil (fresh minced garlic and olive oil mixed up)
5 Celery Sticks, finely chopped with leaves. (Use 1 stick if using large imported celery)
5 Pimentos, finely chopped
2 Apples, cubed with skin
3 Large Vegan Sausages, sliced- I quite enjoy Beyond Meat sausages and, or Field Roast smoked apple sausages
1/2 Cup Diced Red Onions
1 tsp Salt (adjust to taste)
2 tsp Parsley Flakes (or fresh chopped parsley)
2 tsp Paprika
1 1/4 Cup Unsalted Veggie Stock
For the Quinoa
Add the quinoa, water and sprig of rosemary to a pot on medium heat.
When the quinoa comes to a gentle boil (gently rolling bubbles) lower the heat and partially cover the pot until the water is absorbed.
After, turn off the heat, remove the rosemary and fluff the quinoa using a fork.
For The Sausage Stuffing
Place a cast iron skillet or a pan on medium heat.
When the skillet is heated, coat the pan with the garlic and olive oil mix.
Add the onions and toss for a minute. Then stir in your diced pimentos, celery, and seasonings. Stir and cook together until softened and fragrant.
Now add the sliced sausages and mix together with the seasonings.
Cook until the sausages begin to brown, then fold in the sliced apples, and continue to cook for another 2 minutes while stirring. Note: Feel free to add in some extra nuts or dried fruit here.
Remove from the heat and set aside.
To Assemble The Stuffing
Preheat the oven to 350°f.
Lightly oil a deep baking dish with garlic and olive oil, then cover with cooked quinoa.
Add the sausage filling and gently toss together.
Cover with veggie stock and top with bread crumbs, slivered almonds, and a sprig of rosemary.
Cover and bake for approximately 15 minutes then remove the cover (you can increase the heat), and bake for another 5-10 minutes or until the breadcrumbs are golden brown.
Remove from the oven and allow the stuffing to sit for a few minutes before serving.