Classic Vegan Stuffing
Don’t you just love Healthy Vegan Recipes ?Thanksgiving is just around the corner so I decided to feature a staple at our table. This simple stuffing is one of the reasons my father married my mother. Actually, it comes from my Dad’s side of the family, but my Mom perfected it. All I did was add fake butter and use bread without milk and voilà! Vegan Stuffing. Cheers to vegan thanksgiving food!
- Prep Times: 15 Minutes
- Cook Time: 20 Minutes
- Serves: 8-10 (Mind you, this is for Thanksgiving)
You Will Need:
- 2 Loaves of your favorite White Bread (Ripped into little pieces)
- 1 1/2 Sticks “Butter” (Willow Run or Earth Balance Smart Sticks. Also Nucoa is a non-dairy margarine.)
- 1 Bunch of Celery (Sliced)
- 2 Large Onions (Diced)
- 1/2 Cup Dried Thyme
- Sea Salt and Cracked Pepper
Instructions:
- First comes the prep work. If you are are doing this the night before Thanksgiving, just cut up the onions and celery and store in the fridge. The rest can be done the next day. This dish as a whole does not reheat well.
- Put the Onions and Celery in a large frying pan or electric pan with 3/4 stick of butter, keep the rest for later. I know it seems like quite a lot, but it is needed for the bread to help keep it moist. If you are afraid of that much, use half olive oil. Sautée the vegetables until the onion is translucent and the celery is still slightly crunchy but starting to give. Add the thyme, salt and pepper. Usually I would say salt to taste, but it is important to this dish because salt enhances the flavor of the thyme. Continue to cook.
Get the bread ready. Rip the loaves up into little pieces (depending on how you like it). Generally I would rip a slice into about 6 pieces. You are the chef, it’s up to you. Put the bread chunks into a colander and put in sink. Add little bits of water at a time, and keep mixing with your hands. Keep adding until you have evenly moistened bread (how moist is up to you.. there is a great divide in my house over how moist the stuffing should be. Seriously.) You can also use vegetable stock for a little more flavor.- Add the rest of the butter to the celery/onion/thyme mix. Let it melt a little and then add the bread– just a little at a time otherwise it is far to hard to mix in. When fully mixed, turn down the heat and continue to cook for about 10 minutes (until the bread starts to get a little golden brown). This stuffing is best served with Mashed Butternut Squash and Turnips. Also, it goes great with the Tofurky Roast and gravy (if you are into that kinda thing.)
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