Vegan Stuffing

VeganStuffing

Last but certainly not least on my Thanksgiving Day Feast recap, Vegan Stuffing.  Growing up, stuffing topped with gravy and cranberry sauce was always a favorite.  Talk about a carb overload!  I would eat so much of it as a kid I swear, my belly would grow two sizes by the end of the night.

When I became vegan I wasn’t sure if I would be able to convert my moms amazing Thanksgiving Stuffing to vegan.  Her stuffing was always so flavorful and for a long time I just assumed it was due to the amount of meat she used.  Thankfully, that was not the case.  The past two years I have been successful in recreating a delicious stuffing that reminds me of home.  Better yet, my husband and son LOVE it.

The Ingredients:

6 cups vegan croutons
3 tbsp vegan butter
1 onion, diced
1 granny smith apple, diced
2 garlic cloves, diced
2 celery stalks, chopped
2 c mushrooms, chopped
4-6 cups vegetable broth (even more if too dry)
1 1/2 tsp salt
1/2 tsp pepper
1 tsp poultry seasoning
1 tbsp oregano
2 tbsp parsley

Preheat oven to 350 degrees.

In a medium skillet melt butter and sauté onions until translucent.  Next add garlic, celery, mushrooms and seasoning.  Cook until celery is tender.  Place in large mixing bowl.

Add croutons, apples and broth to mixing bowl and mix thoroughly.  You want the mixture to be slightly sticky.  If it is too dry add more broth.  Transfer stuffing to an oven safe baking dish and place in the oven for 15-20 minutes. Uncovered.  Once the top becomes golden brown, it is ready to be served.

Enjoy!

Facebooktwittergoogle_plusredditpinteresttumblr