This stuffing can be served as a side dish and tastes amazing stuffed in a squash.
2 chopped Celery stalks and leaves
1 cup sliced Leek
1-2 Tablespoon Margarine, Vegan Butter or Olive Oil
1 teaspoon ground sage
1 teaspoon ground Thyme Leaves
1/2 cup toasted walnuts
1 cup loosely packed chopped Spinach
1/2 cup dried Cranberries
1 teaspoon grated Ginger
2-3 cloves minced or crushed Garlic
1 cup chopped Mushrooms (Shiitake, Portabello/Portabella, or white will all do nicely)
1 Tablespoon tamari
Pepper to taste
1 cup Wild Rice
2 1/2 cups Vegetable Broth
Cook wild rice according to instructions on the box or bag, replacing the water (but respecting the measurements) with your vegetable broth.
In a frying pan, warm the oil/margarine and sauté celery, leeks, garlic and ginger until the whites of the leeks are tender and almost translucent.
Add mushrooms, tamari, pepper, sage and thyme.
Continue cooking for a 3-5 minutes.
Turn off heat and add spinach, cranberries and 2/3 of the walnuts. Stir well.
Once the rice is finished, add it to your mixture along with 1/4-1/2 cup vegetable broth so that it’s wet but not soupy.
If serving as a side dish, pour stuffing into a lightly oiled baking pan, sprinkle with remaing 1/3 walnuts and bake in a preheated oven at 375°F for about 20-25 minutes.
If you’re using this as a stuffing for squash, scoop mixture into squash and top with remaining walnuts before placing in the oven.