What's more Thanksgiving than the quintessential stuffing side dish? Crisp fall apples, seasonal dried cranberries, and whole-grain breadcrumbs combine into a warm, hearty meal that can easily stand on its own. Served in an acorn squash, this dish from VN contributor Nava Atlas will knock the stuffing out of your guests.
Serves 6 to 8
What You Need:
2-1/2 cups water
2/3 cup uncooked wild rice
1 vegan bouillon cube
1-1/2 tablespoons canola oil
1 medium red onion, chopped
1 large celery stalk, diced
2 medium apples, peeled and finely diced
3 cups whole-grain breadcrumbs
1/3 cup dried cranberries
1/2 teaspoon seasoned salt
1/4 teaspoon dried thyme
Freshly ground pepper to taste
1/2 cup apple juice
What You Do:
1. In a small saucepan over medium heat, bring water to a simmer. Stir in wild rice and bouillon cube, bring to a simmer, then cover and simmer gently until water is absorbed, about 35 minutes.
2. Preheat oven to 375 degrees. In a medium-sized skillet over medium heat, heat oil. Add onion and celery and sauté until golden brown. In a large mixing bowl, combine onion-celery mixture with cooked wild rice, apples, breadcrumbs, cranberries, salt, thyme, and pepper, and stir to combine. Slowly drizzle in apple juice, stirring constantly, until mixture is evenly moistened.
3. In a lightly oiled shallow baking pan, transfer mixture and spread evenly in pan. Bake for 20 to 25 minutes, or until well heated through.
Photo by Jeremy Veverka
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