Sage & Mushroom Vegan Gluten-Free Dressing

This past Thanksgiving my family tried a new gluten-free dressing (or stuffing, as it’s also called). Last year we had made a different gluten-free version using only millet and with bacon or prosciutto and currents, which was also quite tasty, but we had a vegetarian friend with us this year, so no meat in the dressing! The mushrooms add a wonderful earthy flavor and we actually liked this dressing even better than the one with bacon. Also the millet by itself was a little grainy so we mixed it with quinoa which made for a nicer texture.

Thanksgiving dinner

Thanksgiving dinner


  • 1 cup uncooked millet
  • 1 cup uncooked quinoa
  • 4 cups vegetable broth
  • 1 medium to large red onion, diced
  • 2 packages crimini mushrooms (~20 mushrooms), diced
  • 4-5 stalks celery, finely chopped
  • 2-3 Tbsp. sage powder (to taste)
  • 2-3 tsp. thyme (to taste)
  • 1 Tbsp. salt (to taste)


  1. Preheat the oven to 350.
  2. Cook millet in a pot with 2 cups of the vegetable broth and a dash of salt (bring to a boil, turn down and simmer for 30 minutes)
  3. Cook quinoa in a separate pot with the other 2 cups of vegetable broth and a dash of salt (bring to a boil, turn down and simmer for 15 minutes)
  4. While the grains are cooking, sauté the onions, mushrooms, and celery until tender. Add herbs and salt to taste.
  5. Add cooked millet and quinoa to sautéed ingredients.
  6. Cover with aluminum foil and bake for 30 minutes.

About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
This entry was posted in Gluten-free, Main Dishes, Recipes, Side dishes and tagged , , , , , , . Bookmark the permalink.

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