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family recipe: stuffing with a vegan twist

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when it comes to Thanksgiving, one of my favorite dishes has always been my mom and my granny’s stuffing… so i tallied up the recipes and created my own vegan one! A family recipe with a Mr. Kate twist… try pairing it with my cranberry sauce and mashed potato recipes!

Prep It:

  • 1-2 Tbs olive oil
  • 4 stalks of celery
  • one large sweet onion
  • fresh sage leaves – whole
  • fresh thyme
  • 1 clove of garlic
  • a pinch of salt (veggie broth already has salt so just a pinch is needed!)
  • 1/2 cup of mushrooms
  • dried currents
  • bag of dried stuffing bread (we used a bag of whole foods multigrain vegan stuffing but gluten free is also available)
  • 1 cup vegetable broth
  • Field Roast sausage links (we used apple sage)
  • gravy (we used Imagine vegetarian wild mushroom)
DO IT!:
  • preheat oven to 375
  • chop up all the veggies and herbs and saute¬†in about a tablespoon or two of olive oil (add *salt and pepper to taste) – *remember your veggie broth has salt so don’t over-salt the veggies.
  • once veggies are nice and translucent and fragrant, add stuffing bread cubes to the pan and about a cup of veggie broth (make sure the stuffing is saturated, but not soupy or soggy)
  • add in field roast (just to warm up and mix in–it’s already cooked when you buy it! we chopped up one sausage but you can always add more)
  • mix everything together and dump it into a deep, oven-safe, baking dish
  • sprinkle on some currants for a little extra color and sweetness (you could also mix the currents in with the stuffing mix)
  • place in oven for about 20 to 30 minutes until heated – don’t overcook cuz you’ll dry it out!
  • annnnd stuff your face!

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1

What would be the best way to do this if you needed to transport it? Cook it and heat up again later or assemble ingredients in a dish and cook it there? Sounds amazing attempting to use this to impress my in-laws x

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