Time To Make Vegan Thanksgiving Stuffing

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?

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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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I'm not vegan but am vegetarian and LOVED your recipe! Similar to my own. I'll try parsley in my next batch. I also add carrots and celery to my stuffing. It's the best part of Thanksgiving dinner, IMO. I bring my own to share if I'm invited somewhere and encourage everyone to try it and meat eaters enjoy this too.

on November 3, 2014

Your recipe looks awesome! I might see about making it for Christmas. I'm a vegetarian and we don't flavor our stuffing with any meat. We usually have too though. One vegetarian and one that was stuffed in the turkey. Holidays and restaurants can be difficult for me. I don't eat much Chinese food because so often I find pieces of chicken or fish in it. A lot of times people just make a salad with lettuce and tomato and expect me to be satisfied. There are so many great recipes out there for vegetarians and vegans for the holidays. Thanks for adding to the list!

on November 3, 2014

Your stuffing sounds delicious! I'm using mushrooms in several other dishes otherwise may try yours on a different menu. I've never had or made meat-based holiday stuffing; our family just did the celery-onion-chestnut-fruit type, very traditional. This year my daughter is moving into her first house during Thanksgiving week so our menu is pared down to the essentials AND most of it is ALL prepared and in the freezer already! So far I've frozen 4 batches of pie dough, stuffing, oyster mushroom mock chicken pot pie filling, vegan gravy, pumpkin bread and muffins, and two holiday Field Roasts. Every week I add one item to the freezer. Cranberry sauce and apple galettes to be done TG eve, popovers TG morning. We're going vegetarian this year [we all voted last TG when we ceremoniously donated a fully cooked bird to our backyard wildlife!]. There is alot of thankfulness already - thankful for good food with no stress! I'm spending more time donating food to our community dining room, moving daughter, decorating our table, and just being together. We love breaking old ways and doing new things, its so refreshing

on November 3, 2014

The vegans and vegetarians are easy to feed as we focus on"side" dishes instead of meat (my spouse cooks a turkey but we freeze most of it). The tricky part is doing gluten free stuffing so the gluten free non-vegetarians can have turkey too

on November 3, 2014

For gluten free stuffing just make a cornbread stuffing. There are many recipes, and they are delicious.

on November 3, 2014

I used to be vegetarian (not vegan) and made a similar stuffing to yours, SG. However, I did add a bit of vegetable stock because we liked ours pretty moist. Although--I have a question: you make your stuffing with bread crumbs, not bread cubes? Doesn't that make it just a big lump of smush? (LOL)

on November 3, 2014

My in-laws' stuffing (they call it dressing) is just a "big lump of mush" and they all love it, but I can't stand it that way. I am definitely a bread-cube-stuffing eater, and I'm sure you can sub cubes in this recipe. BTW, I agree - don't buy the cubes in a bag (even the fresh ones) - the last time I bought them, they were moldy! From then on, I cut my own. Use your electric knife, and you'll be done in a snap!

on November 3, 2014

Diane, thanks for the suggestion but both of the most frequent gluten free guests at our table are also corn/egg/dairy/soy free. I have come up with a quinoa based stuffing that worked pretty well in chicken in the spring that I plan to try this year.

on November 3, 2014

Well, you could stake the vegans/veges in the yard and tell them to graze. Oops, sorry definitely not PC. IMHO, it is our responsibility as hosts to welcome our guests. However, it is not our responsibility to run an in-home restaurant. The only persons for whom I go out of the way are those with food allergies, e.g., celiac, nut or dairy, etc. I don't put butter onto the cooked vegetables, and I include roasted or baked potatoes as well as decadent mashed. I also do a sauteed mushroom medley, along with a fabulous turkey and other traditional items. Everyone has a wonderful time, and leaves sated and happy.

on November 13, 2014

Several of my Thanksgiving guests are gluten-free. Do you happen to know if bread crumbs made from gluten-free bread will work out? I ask because gluten-free bread has a different (and terrible, imho) consistency.

on November 20, 2014

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