Gluten-free Stovetop Stuffing

Gluten-free stove top stuffing--
a delish nosh bowl alongwith sauerkraut salad, hummus, broccoli, and kimchee. 

The recipe for a plant-based gluten-free stovetop stuffing came about when I was using a little poultry seasoning in what I hoped would be a yummy savory quinoa flour waffle. For some reason, the waffle stuck to the iron (grrr) but I tasted the mess and it was quite lovely.  I filed the idea away for some sort of dish containing quinoa flour and poultry seasoning. After making a series of recipes for whole wheat crockpot bread and quinoa GF crockpot bread, I ended up with a heel of quinoa bread about five days old, needing some rescue recipe (too good to throw out or to allow to mold). Tonight was the night.

INGREDIENTS FOR THE GLUTEN-FREE STUFFING RECIPE (Serves 4)

• The heel of a small heavy, soft loaf of quinoa bread: about 4 slices + end/crust piece
• 1 cup of veggie broth (or like-chicken vegan broth)
• 1/2 cup toasted quinoa flour
• 3 tablespoons of coconut oil or margerine
• 1 cup of chopped mushrooms (I used sliced cremini)
• 1 teaspoon salt or 1 teaspoon soy sauce
• 1 cup of finely-chopped onion
• 1 cup of finely-chopped celery
• 1/4 teaspoon of garlic powder
• 1+ teaspoon of poultry seasoning
• 1/4 teaspoon of thyme
• 1/4 teaspoon of dried sage

METHOD FOR MAKING THE GLUTEN-FREE STUFFING RECIPE

1. Cut the bread into 1" cubes and set aside
2. Toast quinoa flour (I made the flour in a Vitamix) in a dry wok for about 5 minutes, continuously stirring to prevent burning. This gets rid of the slightly bitter taste that some folks do not like. When slightly cooled, mix the flour into the veggie broth.
3. Heat a dry wok or heavy fry pan on medium heat. Add the coconut oil or margarine and the mushrooms, onion, and celery. Stir fry for a couple of minutes. Add the salt or tamari or GF soy sauce.
4. Add the next four seasonings.
5. Stir in the bread crumbs.
6. Before adding the veggie broth/flour mix, give it a stir to free up any sticky flour on the bottom of the jar/glass.
7. Mix in the veggie broth and use the spatula in the way you might if making an omelet, pushing and lightly flipping until the vegetables and bread cubes are tender and enrobed in the quinoa-herb coating.
8. Dish up and enjoy. Eat as a protein item in a plant-based meal, or by itself as a "nosh". 

Gluten-free stovetop stuffing