But vegan stuffing was not an overnight success story!
Pre-vegan years were more about easy, store-bought mixes, and stuffing was one of those store-bought things. Sensational vegan stuffing came years later.
Until then, stuffing involved a bag of Pepperidge Farm Stuffing mix. No shame. It was good enough and, looking at the ingredients again, I see it’s totally veganizable. Just not very special, though. And with GMO ingredients, I’d rather pass.
Googled Adventures for Vegan Stuffing
After being thrown into cooking projects by trying to veganize my former rotation of meals, I began to embrace the journey. Strange as it seemed, when I gave up all animal products, I expanded my choices.
I discovered new vegetables, herbs and spices, and formerly unknown products. It was exciting to find new favorites while remaking the old!
Thank you, Google and the internet, for all the many opportunities to help me find my vegan way. And the sensational vegan stuffing was one of those adventures!
Martha and Ina and Julia, OH MY!
Exploring the maze of famous chef recipes was intimidating and I tried more than my fair share.
I used one of Martha Stewart’s recipes for a couple of years but it was so long and complicated. I was stressing out, each year, at the thought of all the many steps involved. No offense, Martha, I love ya, but it was time to find a new way.
Isa and Skye Michael, and Miyoko, OH MY!
I’ve since found some very inspirational vegan chefs and bakers that helped me through the transition from vegetarian to vegan. They continue to make amazing new recipes and I aspire to attain more of their vegan knowledge as I go along.
I Did It My Way!
Tips and tricks and good advice finally led to my own signature dish. My family’s happy with it and so am I! It’s been a challenging journey in the most fun and amazing way! Give our stuffing (and vegan cooking) a try!
A Whole New World
So, going vegan has been an adventure in the most wonderful of ways. It’s truly made me a more adventurous cook! I don’t rely on boxed mixes of any kind.
I’ve learned to cook with ingredients that were foreign to me. Tofu, ground flax seed, nutritional yeast, tempeh, raw cashews, kala namak: the list of items I’d never used before is long.
What started out as a daunting task turned into an eye-opening experience. Frustration turned to joy, and trials and tribulation turned to pride and success. Trepidation turned to confidence.
The process of learning something all over again, in a different way, has been so worth the effort.
So here is our recipe for a more authentic, homey stuffing with layers of flavors. And you can make it your own!
TURN THIS:
INTO THIS:
Then to top it all off, make our Marvelous Mushroom Gravy.
And don’t forget the Crazy Quick Cranberry Sauce!
Gratitude
This holiday, while we’re all counting our blessings and giving thanks, my revelation in learning to cook vegan is at the top of my list again. Right below my ever-present, overwhelming gratitude for my family.
HAPPY THANKSGIVING AND MANY HAPPY HOLIDAYS! XO
Sensational Vegan Stuffing
Ingredients
- 1 15 ounce loaf of Italian or artisanal bread torn or chopped into bite-size pieces
- 3 Tablespoons vegan butter
- 4 shallots minced; or 1 large onion, diced
- 3 celery stalks thinly sliced
- 1 1/2 carrots grated
- 3 cloves garlic minced
- 1 cup chopped chestnuts optional
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves ( or 1/2 teaspoon dried)
- 1 pound mixed variety of mushrooms (button, portobello, shitake, etc.) sliced
- 1/2 cup dry white wine optional
- 1/2 cup fresh parsley chopped (or 2 Tablespoons dried)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 28 ounces mushroom or vegetable broth
Instructions
- Preheat oven to 400* F. Arrange the bread pieces in a single layer on a rimmed baking sheet. Bake until crisp and dried out but not brown (about 10 minutes).
- In a large skillet, melt vegan butter over medium heat. Add celery, carrots, shallots (or onions; and chestnuts if using). Cook until vegetables are soft, (about 4 minutes). Add garlic, sage, and thyme, and cook another 1-2 minutes.
- Add mushrooms and continue to cook until they lose their moisture.
- Add wine (if using) and cook until evaporated (3-5 minutes).
- Transfer cooked veggies to a very large bowl or pot. Add dried bread, parsley, and salt and pepper. Stir to combine.
- Mix in half of the broth. Then continue to add the rest of the broth as needed, just until the stuffing is moistened but not too wet. There should not be any liquid pooled in the bottom of the bowl.
- Butter the bottom of a casserole dish. Spoon mixture into casserole and cover with buttered aluminum foil. Bake for 30 minutes. Uncover the dish and bake for another 15 minutes or until golden.
© all rights reserved thehamptonsvegan 2017-2023
