Of course no vegan Thanksgiving would be complete without
stuffing! This is a recipe I have modified over the years with our evolving diet. We first made the original version of this recipe (I believe Marty watched them make it on Food Network) many years ago and it included sausage! Many changes later it is a great vegan stuffing. Sorry about the totally lame picture. Can you believe I made a whole vegan Thanksgiving and forgot to take pictures of the food before I served it! I guess i was really in the moment! Also pictures is "Bean Cutlet" and "Shepard-less Pie."
What you’ll need:
-6 tbls. vegan butter (like Earth Balance)
-2 medium onions, finely diced
-3 cups chopped celery, (about 6 large stalks)
-6 cups coarsely chopped leeks, (about 12)
-4 apples, peeled, cored and chopped
-6 tsp. poultry seasoning
-2 tsp. chopped fresh rosemary leaves, (about 4 sprigs)
-2 tsp. chopped fresh sage leaves, (about 6 leaves)
-2 tsp. chopped fresh parsley leaves, (about 4 to 6 sprigs)
-2 cups dried cranberries
-6 cups croutons/bread crumbs (you can make your own or buy them)
-2-3 cups vegetable stock
-Salt and freshly ground black pepper to taste
What's Next:
-Preheat oven to 350 degrees
-Boil some water, remove from heat and soak the cranberries for about 15 minutes to rehydrate them
-Melt the butter in a large skillet and saute the onions, celery, leeks, & apples.
-After about 10 minutes, add the poultry seasoning, fresh herbs and cranberries.
-Add the stuffing mix/bread crumbs and moisten with the vegetable stock gradually. Be mindful not to over wet the mixture (unless you like it that way!)
-Season stuffing with salt and pepper, to taste.
-Place the mixture in a buttered pan or casserole dish and bake for about 45 minutes (or you can leave the unbaked version in the refrigerator for up to a day if you want to make it ahead of time)
*Feeds 10 Martys as a side dish*
stuffing! This is a recipe I have modified over the years with our evolving diet. We first made the original version of this recipe (I believe Marty watched them make it on Food Network) many years ago and it included sausage! Many changes later it is a great vegan stuffing. Sorry about the totally lame picture. Can you believe I made a whole vegan Thanksgiving and forgot to take pictures of the food before I served it! I guess i was really in the moment! Also pictures is "Bean Cutlet" and "Shepard-less Pie."
What you’ll need:
-6 tbls. vegan butter (like Earth Balance)
-2 medium onions, finely diced
-3 cups chopped celery, (about 6 large stalks)
-6 cups coarsely chopped leeks, (about 12)
-4 apples, peeled, cored and chopped
-6 tsp. poultry seasoning
-2 tsp. chopped fresh rosemary leaves, (about 4 sprigs)
-2 tsp. chopped fresh sage leaves, (about 6 leaves)
-2 tsp. chopped fresh parsley leaves, (about 4 to 6 sprigs)
-2 cups dried cranberries
-6 cups croutons/bread crumbs (you can make your own or buy them)
-2-3 cups vegetable stock
-Salt and freshly ground black pepper to taste
What's Next:
-Preheat oven to 350 degrees
-Boil some water, remove from heat and soak the cranberries for about 15 minutes to rehydrate them
-Melt the butter in a large skillet and saute the onions, celery, leeks, & apples.
-After about 10 minutes, add the poultry seasoning, fresh herbs and cranberries.
-Add the stuffing mix/bread crumbs and moisten with the vegetable stock gradually. Be mindful not to over wet the mixture (unless you like it that way!)
-Season stuffing with salt and pepper, to taste.
-Place the mixture in a buttered pan or casserole dish and bake for about 45 minutes (or you can leave the unbaked version in the refrigerator for up to a day if you want to make it ahead of time)
*Feeds 10 Martys as a side dish*
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