Time To Make Vegan Thanksgiving Stuffing
November 3, 2014 10 Comments
Are you ready for Thanksgiving? It will be here before you know it.
I like to freak out a couple weeks before Thanksgiving happens to get the stress out of my system. Then, I begin to plan.
This recipe for stuffing is the result of thinking about how I would feed a vegetarian and a vegan coming to my house for Thanksgiving. Do I want to order Chinese food for them? Yes, I do. But, I won’t do that because I am too nice.
Without the benefit of flavor of meat, you have a challenge with stuffing. It is usually flavored with turkey or sausage.
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 bread crumbs to add earthiness.
Do not buy bread crumbs to make this stuffing. It takes about ½ loaf of fresh bread and a food processor or blender to make your own and they are SO much better. I use my food processor to mince the onion and garlic, too.
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.
Do you host vegans at your house for Thanksgiving? What do you do with them?
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. See all Snack Girl Recipes
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