A Delicious Meatless Stuffing
November 23, 2015 8 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.
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
Other posts you might like:
Slow Cooker Butternut Squash
Slow cooker butternut squash is an amazingly simple way to prepare butternut squash without having to do hardly anything....
Roasted Brussels Sprouts
How many of you out there hate Brussels Sprouts? I bet you are really looking forward to them on your Thanksgiving table....
Terri (Napanee, Ontario, Canada