Vegan stuffing – HOLIDAY SERIES

What is a traditional holiday meal without…..stuffing? I’m not a huge stuffing girl (prefer my carbs in the form of cake) however, nothing is more simple than a good stuffing recipe and meat eaters wont have any clue! This recipe was a hit with my family …. they ate more of this than the stuffing that was up the butt of the dead bird.

Little by little I sneak all this goodness in and it’s appreciated.

Top with some vegan brown gravy – yuuuummmmers.

Ingredients:

3 cups chopped mushrooms of choice – I used giant white

3 cups bread crumbs – I used a 50/50 mix of sourdough and wheat

2 tbsp nutritional yeast

2 cups chopped celery

1 tsp Sage

2 large onions chopped fine

4 cloves garlic

4 cups veggie bouillon/broth – Here’s my recipe for homemade broth

3 Bay leaves

1 cup pecans chopped

Salt and Pepper to taste

1/2 tbsp coconut oil

Method: 

Preheat oven to 350 degrees.

Liquefy coconut oil In saucepan over medium heat, add onion and garlic. Saute until translucent. Add mushrooms and chopped celery and saute another 3-4 minutes until celery begins to turn clear and mushrooms begin to shrink.

Slowly add half the bouillon/broth and bay leaves and bring to a low boil for 2 minutes then remove from heat.

In large bowl combine remainder of ingredients. Ensure that the remaining bouillon liquid is measured in slowly as to not create a soup. Leave some liquid in reserve if need be. The drier the bread the more liquid it will take. Store-bought crouton-type bread will soak VERY easily. Once mixed well, spread evenly over non-stick baking pan or line with parchment paper first.

Bake at 350 for 15 minutes, remove from oven and “stir” then bake for an additional 15 minutes or until slightly browned.

 

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