INGREDIENTS
3 cups vegetable broth
3 celery stalks, cut into small pieces
3 cloves garlic, crushed
2 white onions chopped finely
2 tbsp fresh thyme
2 tbsp fresh oregano
2 tbsp fresh sage
2 tbsp Himalayan Sea salt
225g mushrooms, finely chopped
5 cups gluten free bread, cut into cubes (homemade if you really want to show off)
1 cup Quinoa
1/2 cup pine nuts
2 shots Apple cider vinegar
1/2 cup dried cranberries
2 apples, chopped into cubes
METHOD
Boil the quinoa with water until tender.
Saute the mushrooms, onion, garlic, celery and all the herbs together in olive oil.
Saute the pine nuts separately until golden brown.
In a big bowl, mix together ALL of the ingredients now, stirring in the vegetable broth as you go.
Transfer into an oven proof dish and bake at 200 degrees for 25-30 minutes or until golden brown.
NOTES
This stuffing comes from all natural ingredients, is vegan, gluten free, dairy free and absolutely SUPERB. I’d even go as far to say it’s the best stuffing I’ve ever tasted if I do say so myself! 😉
