Holiday Vegan Stuffing

The holidays are upon us again and for us vegans it can be a tricky time to navigate. Dodging questions from grandma about why you don't eat meat or having a "know it all" member of the family go into this long speech about how you can't possibly survive or be strong while being vegan(even though your overall health and strength is alarming better than said family member)  so here's a simple and delicious vegan stuffing recipe to stick into their mouth when the conversation gets turned on your eating habits!

  • 6 toasted pieces of Ezekiel bread, cut into small squares
  • 1 fennel bulb, sliced
  • 1 large yellow onion, diced
  • 4 medium red apples, diced
  • 2 cups spinach
  • 1 1/2 cup Red quinoa
  • 1 tablespoon dried parsley
  • 1 teaspoon dried sage
  • 1/4 cup capers
  • 3 cups vegetable broth

Start by sautéing the onions, apples and fennel for a few minutes on medium high. Meanwhile, heat oven to 350*, cut bread into small pieces and rinse capers.

After onions begin to brown add in fresh herbs, spinach and quinoa. Sauté for about 5 minutes then pour into a glass oven pan. Sprinkle bread crumbs and capers on-top then pour vegetable broth over.

Bake for about an hour, or until quinoa is soft. Place on the Christmas table and watch everyone enjoy!

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Heidi Templeton is a 200 RYT Ashtanga Certified in the Tampa Bay Area. She started practicing yoga 8 years ago after being diagnosed with a spinal condition, quickly fell in love with the practice and started teaching in 2010. Along with vinyasa flow, she teaches pre and post natal yoga, aid recovering addicts through yoga at Footprints Beachside Recovery and Stand Up Paddle Yoga. Teaching has been one of the biggest blessing in her life and was a true “ah ha” moment, when she started teaching. She felt that she had found her purpose, and strives to keep herself inspired through her own practice and keep others inspire by their practice. In her spare time she enjoy being outside whether on a paddle board or riding bikes, reading inspirational books to deepen her practice and philosophy, creating new and funky flows for classes, being with her husband, John and their dogs, in the kitchen cooking up vegan meals or writing health and wellness blogs. 

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