A Delicious Meatless Stuffing

Meatless Thanksgiving Stuffing

November 23, 2015   6 Comments

The key to great stuffing is not the sausage. I believe it is using “real” bread crumbs.

If your breadcrumbs are too small or not dry enough, you end up with a mushy, doughy, stuffing that is strange and inedible (or almost inedible).

I always buy bread and toast it to use in stuffing (see note at bottom of recipe).

You don’t need sausage for delicious stuffing. This stuffing is vegan and tastes fantastic! I use mushrooms to lend that “meaty” flavor and onions, garlic, sage, scallions and parsley to hit all the herbal tastes. The mushrooms release their juices when they are sautéed so you don’t need to add any stock.

Finally, I use whole wheat bread for the breadcrumbs to add earthiness.

Because I am lazy, I buy pre-packaged sliced and washed mushrooms. This cuts out a laborious step and we all need less labor on Thanksgiving.

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Vegan Mushroom Stuffing Recipe

Makes 6 servings, 1 cup per serving

¼ cup extra virgin olive oil
1 cup minced onion
1 teaspoon garlic, minced
1 pound washed and sliced white or bella mushrooms
6 cups 100% whole wheat bread crumbs (see note)
2 teaspoons dried sage
½ cup minced scallions
½ cup minced parsley
salt and pepper to taste

Preheat oven to 325 F. Spray a casserole (9x13x2) with non-stick spray.

Heat olive oil in a large saucepan. Saute the onion, garlic, and mushrooms until mushrooms and onions soften and release their juices (about 10 minutes). Remove from heat and mix in bread crumbs, sage, scallions, and parsley. Taste for salt and pepper and put stuffing in casserole dish.

At this point, you can bake the stuffing or store it in the refrigerator for 2 days with a tightly sealed lid.

Bake for 45 minutes or until heated through and lightly browned on top.

Note: To make 6 cups fresh bread crumbs, pulse about 6 slices bread in blender or food processor. Put crumbs on a rimmed baking sheet and bake at 400F until toasted (about five minutes).

A serving is 159 calories, 9.5 g fat, 1.4 g saturated fat, 15.1 g carbohydrates, 3.6 g sugar, 5.9 g protein, 3.2 g fiber, 119 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only.
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6 Comments:

Thank You Snack Girl, My husband is diabetic and loves stuffing so the whole wheat bread and veggie's are great! :)

on November 23, 2015

Thanks for posting this Snack Girl. I just found out I am diabetic and having a hard time figuring out what I can and cannot eat. I love stuffing so this came just at the right time..

on November 23, 2015

MMMmm love your addition mushrooms and the pulsing of fresh bread before oven-toasting! I've been making vegan stuffing at Thanksgiving for forever; one that mimics my Gram's recipe plus pleases my macrobiotic daughter. It starts with a huge loaf of real sourdough bread, cubed and dried to stale in a slow oven, usually day before. I fill my largest skillet with diced celery & onion to saute in EVOO with S&P and Bell's Poultry seasoning, After bread cubes cool, all is mixed in huge pot or bowl, to which is added chopped chestnuts, handful of chopped fresh cranberries and one large diced apple. I add more seasoning to taste, then I freeze it in 1 or 2 big freezer bags until needed. There is enough for TG plus several other meals all winter. Into an oiled casserole, I fill stuffing then pour about 1 cup veg broth over [to add just a bit of moisture] and bake 45 mins. This year I'm definitely using my food processor for the tedious bread step! We already have a rich french onion-mushroom soup on our menu but when I serve stuffing again during winter months I'm definitely adding sauteed mushrooms instead of the broth. Thanks for the awesome tips! I hope someone likes my freezer idea cause it alleviates a lot of stress on the chef plus stays just like fresh-made for months! :)

on November 23, 2015

Barb, that is such a great idea!! I would have never thought about making extra stuffing and freezing it.

on November 23, 2015

Love the mushroom idea. I use them in turkey meatloaf too to keep it moist.
Add chopped celery, apples (or cranberries), walnuts and/sliced almonds makes it even tastier and still in line w/diabetic requirements and adds a crunch factor.

on November 23, 2015

Can't believe I've never done this without butter! Thank you, Lisa for this lovely recipe. The olive oil really appeals to me. Happy Thanksgiving!
Jennie

on November 23, 2015


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