With Thanksgiving right around the corner, we wanted to share our gluten-free recipe for stuffing using our quinoa puffs. The recipe also happens to be vegan (using olive oil instead of butter and omitting any eggs). Perfect for anyone with food restrictions or someone looking to eat a little healthier around the holidays. The seasoning from our Herbes de Provence Quinoa Puffs lends itself well with the deep savory flavors of mushrooms. This will be a hit with everyone at the Thanksgiving dinner table.
2 tbspn olive oil
1/2 lb of button, crimini or shiitake mushrooms
1 medium sized onion, chopped
2 stalks celery, finely chopped
2 cloves garlic
16oz (2 cups) vegetable broth
1/4 cup chopped fresh parsley leaves
1/4 cup of chopped walnuts (optional, omit if you have a tree nut allergy)
juice of 1/2 lemon (optional)
kosher salt and black pepper
9 oz (3x 3 oz bags) of I Heart Keenwah Herbes de Provence Quinoa Puffs
Place mushrooms, garlic and walnuts in a food processor and pulse until fine. Set aside.
Heat oil in pan and sauté mushroom, garlic and walnut for 10 minutes on medium heat. Mushrooms should reduce and liquid should evaporate. Add onions and sauté for 5 minutes. Add celery and parsley leaves and sauté for 2 minutes. Add stock and bring to a boil. Add quinoa puffs and mix gently. Allow some of the puffs to get broken up to make the dish look more like a traditional crouton based stuffing. Add salt, pepper and lemon juice.
Transfer to a greased baking dish or skillet. Cover and bake for 20 minutes on 325 F. Remove foil and continue baking until top is crisp (~15 minutes). Serve with sprinkled parsley on top.
Recipe adapted from "The Best Vegan Stuffing" by J. Kenji Lopez-Alt of Serious Eats.