SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 412.8
  • Total Fat: 22.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 498.3 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 8.3 g
  • Protein: 5.2 g

View full nutritional breakdown of Pecan-Cranberry Fall Pilaf/stuffing (Vegan) calories by ingredient
Report Inappropriate Recipe

Pecan-Cranberry Fall Pilaf/stuffing (Vegan)

Submitted by: THRICEBLESSED

Introduction

This recipe is based on one I got from another site, don't remember which one, but I've made some changes based on my own preferences.
This makes a delicious main course for vegans and vegetarians, or a great side dish for others!
This recipe is based on one I got from another site, don't remember which one, but I've made some changes based on my own preferences.
This makes a delicious main course for vegans and vegetarians, or a great side dish for others!

Number of Servings: 6

Ingredients

    3 Tablespoons Olive Oil
    1 teaspoon Poultry Seasoning (salt free preferred)
    1 large Onion
    5 cloves garlic, minced
    1/2 cup celery, chopped
    4 cups cooked cooked Barley (or grain of choice, such as brown rice, Quinoa, etc.)
    1 cup dried cranberries (may substitute dried cherries or mix both for a total of 1 cup)
    1 cup Pecans
    1/2-1 Tbsp dried parsley flakes
    1/2-1 Tbsp ground Thyme
    1/2-1 Tbsp ground Sage
    Pinch of nutmeg
    1/2-1 cup vegan vegetable broth mixed with
    1-2 Tbsp VEGAN soy sauce (preferably a soy-free, low salt substitute)
    salt
    pepper

Directions

Cook Barley first according to package directions to yield 4 cups cooked, (about 2 cups before cooking), the cooking of the barley accounts for long prep time. If the barley is leftover from another meal, the prep time is about 5-10 minutes.

1. Saute onion, garlic, and celery with poultry seasoning, and a small pinch of salt and pepper, saute until onions caramelize.
2. Add Barley, pecans, parsley, thyme, sage, and nutmeg. Cook over medium heat for 15 minutes, adding broth as needed to prevent burning and achieve the desired "stuffing" texture.
3. Add cranberries or cherries at end of cooking.
4. Taste, and add more salt and pepper, or other seasonings if desired.

Vegans: serve as a main dish with side dishes of your choice, I recommend steamed vegetables, and a salad topped with chickpeas.

Others: Use as a side dish with your favorite meal, great on Thanksgiving instead of bread stuffing!

Calories for entire recipe = about 2,476
Makes 6 servings
Calories per serving = about 413


Serving Size: 1/6 of total recipe






Great Stories from around the Web


Rate This Recipe