Stuff Me Vegan Sensuous Stuffing
In November all across America, thoughts turn to Thanksgiving dinner. That wonderful meal with flavorful foods shared with family and friends is very special to me because that was the day I was born.
Since becoming vegan, my sister and I have created hundreds of recipes so we can fully enjoy all the savory foods we grew up on. And the best part is – this food is both healthy AND delicious! Truly, “Anything You Can Make, I Can Make Vegan™”!
Today we’re making our “Stuff Me Vegan Sensuous Stuffing”. You can vary some ingredients from the ones I used in this recipe and amounts don’t have to be exact – feel free to make it your own.
- 3-4 loaves bread for toasting, about 10 cups of cubes
- 3 stalks of celery, finely chopped
- 2 large carrots, finely chopped
- 3 stalks green onion (scallions), finely chopped
- 5 large mushrooms
- 2 large Spanish or yellow onions, finely chopped
- 2 packages vegan sage sausage, chopped small and fried (optional)
- 4 cups vegetable broth
- 4 gloves garlic, finely chopped
- 3 tsp soy butter
- 1 1/2 tsp olive oil per loaf of bread
- 1/2 tsp of each spice per loaf of bread:
- sage, dried or fresh, chopped fine
- thyme, dried or fresh, chopped fine
- garlic powder
- onion powder
- sea salt (use less for low sodium)
- cracked black pepper
Sensuous Stuffing Tips:
- Stuffing bread: Just about any kind of firm-crusted bread makes great stuffing! Try whole-grain, sourdough, rye, herb, French, Italian or even pre-cooked corn bread. We LOVE to mix and match bread varieties – it looks great visually and gives more flavor than plain old white sandwhich bread Choose day-old bread save money and cut down your toasting time, too.
- Optional vegan sage sausage: Crumble or chop it up into small pieces and brown it along with the other vegetables in the pan.
- Your own special touch: Add finely chopped walnuts or cashews, your favorite bell pepper, or raisins to the vegetable mixture to add a dash of your personal touch to the recipe. Yummy!
Presenting your Sensuous Stuffing to family and friends:
Serve in the baking dish or take some out and surround your vegan turkey for a beautiful presentation. You can also load up some of the stuffing into mushrooms as a great appetizer.
Servings: This recipe makes about 10 cups of stuffing so at a 1/2 cup serving size per person, it could serve 20 people. But this is such a crowd pleaser, people may eat much more!
- Preheat oven to 350 degrees. Rip or cut bread into about 1/4 inch cubes or pieces. Lay cubes in a single layer on a baking sheet. I had to use 3 baking sheets to make single layers. Sprinkle all dried seasonings on, toss gently and drizzle with the olive oil. Cook it until the bread is golden (about 7-10 minutes). Be sure to turn the bread over 1 or 2 times. Set aside cubes in a large baking dish*.
- With soy butter, lightly grease a 9×13 inch glass or ceramic baking dish.
- Melt the butter in a large saucepan over medium heat. If using, stir in the vegan sausage and brown. Add onion, scallions, carrots, mushrooms, celery, slowly cooking until soft (about 8 minutes).
- Stir in apple and garlic to the pan.
- In your baking dish, layer in bread crumbs, vegetable mixture, and fresh herbs.
- Slowly mix in the vegetable broth. Now, get in there with your hands and work the broth into the stuffing, so it is fully blended. The mixture should be moist, but not wet. Add more broth to attain desired consistency. Add more seasoning, to taste.
- Gently press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
* I used two baking dishes for this quantity of stuffing. If you want fewer servings, simple half the recipe and make sure to adjust seasoning to taste