Thursday, November 17, 2011

Vegan Thanksgiving Style Stuffing 2 ways (with and without crunchies)

    Making Vegan Stuffing is much easier than you may think.  But you have to add lots of flavor and extras so that no one misses the fat and flavor from the ground up turkey parts that you are leaving out.  Oh my Tofurkey Day Table I generally have two different types of Stuffing.  Plain ol’ original that everyone likes, even the kids because there are no crunchies, and then apple/ sausage/ mushroom stuffing.  This one is more like a casserole and can be a meal in itself.
Regular Ol’ No Crunchy Stuffing Ingredients:
½ Loaf old bread (no mold)
1 Bag of corn bread stuffing mix (there are so many kinds and most are vegan already, I usually try to buy the brand that has the least weird, unpronounceable ingredients)
1 small sweet onion
3 gloves of garlic
3 celery ribs
1 small carrot
2 table spoons dried sage
Vegan Butter
Vegan Chicken Broth (look at directions on the bag and add 1 more cup)
Nutritional Yeast
Black Pepper

First, start by heating a large sauce pan or small pot with 2 tablespoons of vegan butter or margarine.  Dice onion, carrot, garlic, and celery and add to butter.  After sautéing for about 10 minutes your veggies should be pretty soft, but to avoid all crunchies (which I hated as a child) in your stuffing take your veg mixture and either put it in your blender or food processor to break down further.  After you have turned it into a delicious mush add it back to your pot with another tablespoon of vegan butter and your chicken broth.  (Remember add the amount of broth that the bag said but you need you add an extra cup because you added in extra bread.)  Now let this broth veg mixture simmer for about 10 minutes to reduce slightly. 

While that is cooking away, you want to cut up your old bread into small cubes about 1 inch square.  I also leave the crust on, just adds extra texture.  It also doesn’t matter what kind of bread you use, but if you choose to use a flavored/ herbed bread or rye it will obviously change the ending flavor of your dish so keep your audience in mind.  I usually just have left over whole wheat bread so that is what I use.  Now mix your cubed bread in a large mixing bowl with your bag of stuffing mix. 

After your broth mixture has simmered for about 10 minutes add 1 tablespoon of black pepper and 2  tablespoons of nutritional yeast, and your 2 tablespoons of dried sage.  Then pour over your dry bread ingredients.  The bread will start to soak up the liquid goodness immediately.  But make sure it is thoroughly mixed and wet all over.  Then add this gooey mess to a glass baking dish.  (If you like it crunchy on top use a larger baking dish, if you like it soft use a smaller one so that it stays soft in the middle.)   Drizzle over a couple of teaspoons of melted butter over the top, and pop in a 375 degree oven for about 25 to 30 minutes or until it is golden brown.

Ok now for my special Apple, Sausage, Mushroom Stuffing.  This is a recipe that my family used to use with animals in it and it was ALWAYS my favorite part of Thanksgiving.  It is sweet and yummy! 

Apple, Sausage, Mushroom Stuffing Ingredients:

So you are going to do all of the exact things you did above but after you mix in the broth you will have another mixture to also stir in.

1 granny smith apple (Diced)
8 oz sliced mushrooms (I usually use cremini, but use whatever you like)
1/2 package of vegan sausage  (you can use the other half to make biscuits and gravy, check out my recipe for that) -

Vegan butter

This vegan sausage is really delicious but it can be kind of gummy so it is important that you break it up into very small pieces with your fingers and add it to a preheated pan that has at least a tablespoon of melted vegan butter.  Continue to break the sausage down into smaller pieces as it cooks.  After the sausage starts to get slightly browned add in the apples and mushrooms and cook until the mushrooms

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