Thanksgiving: Stuffing Veganized

Thanksgiving for vegans is normally a time of questions. “What can you eat?” “What are you going to eat?” “Why?”  For me, even when I was a meat eater, Thanksgiving was all about the sides. Who does not love mashed potatoes, green bean casserole, corn and of course, STUFFING!    Stuffing was always a favorite.  The problem: this is normally made with chicken stock, butter, etc.  This weekend, however, I sat down with my oh-so-not-vegan Mom and she taught me the recipe while I altered with vegan friendly substitutes.   This is a stuffing recipe that is simple yet delicious, even non vegans will enjoy it.

Stuffing 
Serves 10

Ingredients
1 Loaf Whole Wheat Sandwich Bread left out overnight to stale a bit
1 package fresh Celery chopped
1 package fresh Mushrooms chopped
5 cups Onions chopped
3 T Salt
3 T Pepper
5 T Poultry Seasoning
16 ounce Vegetable Stock
1/2 cup Earth Balance Vegan Buttery Sticks

Directions

1. Preheat oven to 350 degrees.
2. In large sauce pan, add Earth Balance and celery  and cook on medium heat for 15 minutes.
3. Add onions.  Continue to cook for 15 additional minutes or until celery is soft.
4. Meanwhile, cut bread and mushrooms into nickle sized pieces.
5. Add all ingredients to large, greased, baking dish (around 12″ x 9″), combine well.  (I have found the best way to do this is with newly washed hands)
6. Add seasonings and vegetable stock to bread/vegetable mix.  Continue to combine.
7. Cover.
8. Bake for 1 hour.
9. Stir and SERVE.