November 16, 2016 by Virginia James
Thanksgiving is only about a week away! It’s one of my favorite holidays because it’s all about the FOOD! Being vegan doesn’t mean you’re limited to a plate full of celery sticks, and I’ll be posting all week long to prove it! I’ll be posting recipes to include vegan mashed potatoes with (vegan) gravy, cornbread, sweet potato casserole, dinner rolls, crackers, desserts and will toss in a review for the main dish -store bought holiday roast; Tofurky vs Gardein!
For now, let’s start with my favorite part of thanksgiving – THE STUFFING! I’ve always loved the way mom made stuffing, but after my journey through the vegan lifestyle began, I was unable to have it because mom would include some turkey parts in there. So I decided to try out different vegan stuffing recipes until I found the perfect one! (side note: they were ALL tasty). It was tough to sort out which to make this year because they’re all good… but this recipe which I modified from savvyvegetarian.com, is among the most customizable yet! So try it out, change it up, and make it your own and let me know what you think!
Vegan Thanksgiving Stuffing
- 10 cups 1/2 inch bread cubes (home baked or store bought)
- 2 Tbsp + 1 Tbsp olive oil
- 1 Tbsp minced fresh garlic (2 – 3 cloves)
- 1 cup finely chopped onion
- 1 1/2 cups finely chopped celery
- 1 Cup finely chopped Asparagus
- 1 Cup finely chopped mushrooms
- 1 Cup Cooked Lentils
- 1/2 cup minced fresh parsley
- 1 tsp dried sage
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 2 – 3 cups vegetable stock OR 3 c. water + 2 vegan bouillon cubes
- Preheat oven to 400 degrees. Oil a large shallow casserole dish
- (skip this if store-bought bread cubes come toasted) Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
- Turn oven down to 350 degrees F
- Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, asparagus, mushrooms and celery until soft. Just before the veggies are done, add cooked lentils and mix together.
- Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
- Add parsley, sage, basil, thyme, optional salt, and pepper
- Optional: Drizzle 1 Tbsp olive oil into the mixture
- Stir continuously until everything is well combined
- Add 2 cups vegetable stock*, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy
- Bake in a covered shallow casserole or baking dish for 25 minutes
- Uncover and bake another 15 minutes to form a crusty top
1/2 tsp. Salt is optional in this recipe because there’s usually quite a lot of salt in bread and in Bouillon cubes
If using Bouillon Cubes instead of Vegetable Stock- dissolve the cubes in water until it has completely dissolved prior to pouring into bread mixture.
Customize! What are your favorite veggies? Substitute any you like in place of what is in the recipe. Chop up some carrots or even add chunks of potatoes if you like. The best thing about this recipe is how customizable it is!
Try it out and let me know how you like this recipe! Thanks to the savvyvegetarian for providing such an awesome customizable recipe.