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
More Food News!
Cover Story: The 2011 Veggie Award Winners Revealed!
What's Cooking on VegNews.com: Stuffed Maple Tofu
This Week's Must-Have: Vegan Bacon Chocolate Bar
Featurette: Turkey TuesdaysMeet Dale!
Featurette: Ask Laura's Holiday Hotline
Savvy Vegan: Cheap EatsEasy Soup
Café VegNews: Marinated Kale Salad
This Just In: Vegan Chocolate Truffles
Press Pass: Texas State Veggie Fair
News: The Rise of Genetically Modified Animals
Food: Mashed Potato Mania12 Amazing Recipes
Planet: Celebrate Buy Nothing Day
VegNews TV: Vegan Knitting 101
VegNews Store: VegNews Holiday Store
Hot Trip: VegNews Vegan Yoga Retreat in Mexico
VegNews Giveaway: Win a Dozen Cookie Bars!
On Newsstands Today: November+December Issue!