Vegan Stuffing with Quinoa and Kale / Vegan Mofo

I have always preferred the stuffing over the bird. My mam makes delicious stuffing full of onions and I could eat a whole plate of it (along with her croquettes). This vegan stuffing is a bit different, with quinoa instead of breadcrumbs but it is packed full of flavoursome alliums such as leeks, red onions and garlic. It also takes its inspiration a little bit from Moroccan-style couscous with sweet elements such as dried apricot and pomegranate on top. It is moist and has a really hearty feel to it – and the outside crisps up nicely. When you reheat it it loses that crispness but I just toast some extra pinenuts and throw them on top to add crunch.

Quinoa Kale Stuffing / Vegan Mofo

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

This flavoursome stuffing isn't just a side dish - it also makes a delicious and filling lunch. Packed with quinoa, curly kale, leeks, it's can easily be prepped the night before and roasted on the day. Makes a welcome addition to any table, festive or not! Disclaimer: this recipe is part of Vegan Mofo, so is relatively untested - use your own judgement and taste as you go!

Ingredients

• 2 cups uncooked quinoa
• 4 cups water or vegetable broth
• 2 tablespoons olive oil
• several bunches of curly kale
• 2 - 4 leeks
• 1 red onion
• 2 cloves garlic, crushed
• ⅓ cup dried apricots, roughly chopped.

Seasonings

• 2 teaspoons thyme
• 1 teaspoon sweet paprike
• 1 teaspoon ground fennel
• juice and zest of one lemon

Toppings

• ½ cup pine nuts
• ⅓ cup pomegranate arils (seeds)

Instructions

1. Set aside a large bowl and a roasting dish or two.
2. Pre-heat your oven to 180 °C or 350 °F.

Quinoa:

1. Preheat a large heavy-bottomed saucepan over medium heat.
2. Add the quinoa and toast for 1 to 2 minutes, shaking the saucepan gently to ensure it is evenly toasted.
3. Add four cups of water and allow to simmer for approx. 20 minutes or until the "fronds" come out the side of the quinoa.
4. Check every few minutes and drain as soon as these little fronds appear. Be careful not to overcook.
5. Drain well and return to the warm saucepan to "dry off".
6. The quinoa should be fluffy and not mushy. If your quinoa is mushy, your dish will be mushy. Sorry.

Kale and Alliums:

1. While the quinoa is cooking, prep your veg.
2. Pre-heat a saucepan or frying pan. We are going to gently cook the veg as we prep it, so a normal sized frying pan should be fine.
3. De-stem the curly kale, chop the leaves into small pieces and place in the large bowl.
4. Finely chop the stems of the kale.
5. Add a tablespoon of oil to frying pan and saute kale stems for a few minutes.
6. Once sauteed, add to large bowl.
7. Add another tablespoon of oil to frying pan and soften up your leeks and red onion for about 5 to 7 minutes, giving them a nudge with a wooden spoon to loosen them up. Add garlic and allow it to become fragrant, approx. 30 seconds. Add to large bowl along with dried apricots.

Assembly and Roasting

1. Fold the quinoa into the mixture.
2. Season with thyme, sweet paprika and fennel.
3. Stir in lemon juice and zest.
4. Taste and make seasoning adjustments as necessary.
5. Pour the stuffing into roasting dish.
6. Use your hands or the back of a fork to press the stuffing down and pack it in.
7. Sprinkle pine nuts on top.
8. Roast for approx 20 minutes.
9. Allow to sit briefly before serving.
10. Sprinkle pomegranate arils on individual servings.

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