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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  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)
  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: Twice Baked Cauliflower {vegan, gluten free}
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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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Rebecca @ Strength and Sunshine
Reply December 8, 2014

I love this! Stuffing for Thanksgiving and now CHRISTMAS!
Rebecca @ Strength and Sunshine recently posted...My Favorite {And Least Favorite} Holiday MoviesMy Profile

Reply December 8, 2014

OH MY GOSH THIS LOOKS AMAZING. I hate stuffing, it's just not my thing, if I want bread, I'll have bread, not some weird mash of it, but this has NO bread and actually looks flavorful and not overly salty like most stuffings YUM YUM :)
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    Reply December 8, 2014

    Thank you!!! I am not a fan of bread stuffings either- I grew up eating it this way - my mom actually refers to it as "dressing" :P

Susie @ SuzLyfe
Reply December 8, 2014

This might be a great option for Alex's next round of lunches!
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    Reply December 8, 2014

    Let me know what you think if you make it! I actually ate it for lunch too :)

Reply December 8, 2014

I've only gotten fresh cranberries once in my life, and my brother and I tried to eat them as they were. D: This was before I knew how to make food, so we ended up giving the rest away, haha. Wish I'd known about this! It looks fantastic! *-*
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    Reply December 8, 2014

    Haha they are SO tart when not cooked!!! I was snacking on them while I was making this but I have a high tolerance for tart foods :P

Deborah @ Confessions of a Mother Runner
Reply December 8, 2014

ooh creative take on stuffing! Looks great :)
Deborah @ Confessions of a Mother Runner recently posted...Sweet Potato & Zucchini Latkes-Meatless MondayMy Profile

Reply December 8, 2014

love the idea of rice instead of bread!!
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Julie @ Running in a Skirt
Reply December 8, 2014

The cranberry and pine nut combo sounds amazing!
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laura @ scribbles and sass
Reply December 8, 2014

yum! this sounds so delicious! looks like i'll have to find an excuse to make some stuffing this year. though, i might be the only one that loves mushrooms ;)
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    Reply December 9, 2014

    It would make a great side dish you could enjoy all by yourself ;) PS. Mushrooms rock! Haha.

Reply December 8, 2014

Love this idea. Can I make it even without a holiday?! Looks like an awesome side dish. :)

    Reply December 9, 2014

    Sure can! I have my mom make her version for me all the time :)

Reply December 9, 2014

Wow, thank you to your mom for coming up with this, and thank YOU for sharing!! I may have to make this...with lamb... ;)
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Sue @ This Mama Runs for Cupcakes
Reply December 9, 2014

Those beautiful , plump cranberries look amazing. Love the savory, sweet, tart combo!
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Reply December 9, 2014

you are so creative! i love the cinnamon touch!

    Reply December 10, 2014

    Aw thank you! Such a compliment coming from you! :)

Reply December 10, 2014

This is my kind of stuffing!
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    Reply December 10, 2014

    It's delish! I really have to credit mi madre though :)

Lean Lena
Reply December 10, 2014

What a great way to use those leftover cranberries I have from Thanksgiving! :)
Thank you for sharing with Tasty Tuesday!
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