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.
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
- Preheat oven to 350 degrees.
- In large sauce pan, add Earth Balance and celery and cook on medium heat for 15 minutes.
- Add onions. Continue to cook for 15 additional minutes or until celery is soft.
- Meanwhile, cut bread and mushrooms into nickle sized pieces.
- 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)
- Add seasonings and vegetable stock to bread/vegetable mix. Continue to combine.
- Bake for 1 hour.
- Stir and SERVE.