Pecan-Cranberry Fall Pilaf/stuffing (Vegan)
 Recipe){kind=link}
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
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
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