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Hearty Stuffing

What you need: 

1 loaf of white bread or stuffing bread, cut into 1-in. cubes
8 oz mushrooms (any kind), sliced
1 pound some kind of vegan sausage-- Lightlife Gimmie Lean Sausage Style, for example
2 stalks celery, diced
1/2 cup vegan butter-- I like Earth Balance, melted
1/2 of a large onion or 1 small onion, diced
1 clove of garlic, minced
14-15 ounces (about 1 3/4c) Imagine No-Chicken broth- veg. broth would probably be fine
too
1 egg substitute, with dashes of salt and pepper added to it
a pinch of sage
large baking dish, greased

What you do: 

This is my Mom's traditional recipe, veganized
I should mention that according to my mother's recipe, the bread should be left out for 1 week in a paper bag to get a little stale, however, she has made this without leaving the bread out and it tastes the same. I surely don't do it.
Preheat oven to 350 degrees.
Cook the mushrooms in a little water or vegetable oil until tender, approximately 5 minutes. Add 'sausage' (crumbled or chunked) until heated through.
In another pan cook the celery in a bit of oil, then add the onion and garlic. Saute until tender.
In a large bowl, add the cubed bread and all the other ingredients. Mix together.
Add the stuffing to the baking dish and bake at 350 for 50-60 minutes, until the stuffing is not watery. Don't cook too long or it may dry out.
This can also be prepared a day or two ahead. Just bake it for 45 minutes and refrigerate. Bake for 20 more minutes or so when ready to serve.
Enjoy with the vegan gravy of your choice.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

We tried this for Christmas dinner, and it turned out pretty good! We made the following changes:

    Our mushrooms were bad, so we skipped those. We added some chopped up carrots instead.
    We left out the soysage.
    We used slightly more veggie broth, 16 oz.
    We added 2 tbsp flaxseed meal.

About halfway through baking, it looked kind of dry so we sprinkled about 1/3 cup of water over it. It came out nice and moist!

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This was my first Thanksgiving and I have never eaten stuffing before (believe it or not) and this was really good!!! ;D My boyfriend manage to burn it a littel bit though so I think it was crispier than it is suppose to be, but I like that. If I do it again I'll do it without the sausages, they were nice enough but I just think they taste a bit "unnatural"

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OH! Delicious! I have not been vegan my whole life so i have eaten my moms non-vegan in past years but this was even better. Everyone loved it, THANK YOU SO MUCH!  ;D

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Great recipe - my thanks to you and your mom.  I made this last night for a pot luck and thought it came out awesome.

I have a recommendation that simplifies the recipe a bit.  No need for two frying pans (less to clean).  Saute the onions and celery for 2-3 minutes in olive oil, then add the mushrooms to the pan and cook for another 2-3 minutes.  I would not recommend cooking the mushrooms in water or broth; I think this would make them rubbery. 

I used vegetarian link sausage which I cooked according to package directions, then chopped the links to be around the same size as the croutons I used.  (I also diced the mushrooms to about the same size instead of slicing)

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