Meatless Monday: Cinnamon Cranberry Stuffing {Gluten Free, Vegan}


 

Cinnamon Cranberry Stuffing How is it already Monday again? And how are there only 17 days left until Christmas? I swear this year has flown by, didn’t we just have Thanksgiving? I don’t know about anyone else but I seriously need more time between Thanksgiving and Christmas.

Speaking of Thanksgiving.  Today’s recipe is inspired by my Mom’s Syrian Stuffing recipe that I mentioned in my Thanksgiving Menu post.  Although her stuffing is actually made with ground lamb, it wasn’t hard to alter a few of the ingredients to make it meat free but still be hearty.

The perfect substitution for the meat was actually mushrooms since they have a firm texture and are savory in nature. To make the recipe more colorful and festive I added cranberries- I just love the contrasts of the tart with the sweetness of the cinnamon.  I also garnished the dish with a sprinkle of parsley but that was purely for aesthetic purpose- feel free to leave it out or use another herb instead 😀

Aside from subbing the meat out and adding in the mushrooms, I kept the recipe pretty much the same.  It is really easy to make and would be the perfect side dish for any Christmas or holiday feast! 

Cinnamon Cranberry Stuffing {Gluten Free, Vegan}Cinnamon Cranberry Stuffing {Gluten Free, Vegan}Cinnamon Cranberry Stuffing {Gluten Free, Vegan}

Cinnamon Cranberry Stuffing
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Ingredients
  1. 1 cup brown rice
  2. 2 + 1/2 cup vegetable broth
  3. 1 cup fresh cranberries
  4. 1 cup fresh baby bella mushrooms
  5. 1/2 cup pine nuts
  6. 2 tsp cinnamon
  7. 1/2 tsp nutmeg
  8. 1/2 tsp all spice
  9. dash of black pepper
  10. sprinkle of cardamom
  11. sprinkle of fresh parsley (optional)
Instructions
  1. In a medium saucepan, bring 2 cups of vegetable broth to a boil then add rice and reduce heat to a simmer, cover and cook for approximately 18 minutes until rice is tender and all liquid is absorbed.
  2. While rice is cooking, place a large skillet over medium heat and add in 1/2 cup vegetable broth along with mushrooms and cook until tender.
  3. Add in cranberries and pine nuts along with all of the spices and mix, letting cranberries cook down for just a few minutes.
  4. Once rice is done combine it with mushroom and cranberry mixture in a large bowl, making sure to mix evenly.
  5. Garnish with parsley or other herb of choice.
  6. Enjoy! :)
You might also like:  Meatless Monday: Vegan Quinoa & Zucchini Lasagna
The Fit Foodie Mama http://thefitfoodiemama.com/

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I also link up with Lean Lena for Tasty Tuesdays so make sure to stop by and checkout all the deliciousness there too! 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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