Friday, November 21, 2014

Vegan Thanksgiving Stuffing Recipe

This recipe is loosely based on one from my father-in-law. His original had lots of ground beef in it, but we did away with that old fashioned business and veganized this stuffing! We’ve made it a few times in the past couple of years (for us at home and for relatives at Thanksgiving), and my non-vegan family even likes it! It’s filling, so it’s a perfect main dish for the veggie eaters in your family. Plus, the omnivores won’t even care that the stuffing doesn’t have meat in it.
vegan stuffing recipe

Obviously it’s not the healthiest thing in the world (being mostly bread), but it’s Thanksgiving goshdarnit.

Vegan Stuffing
This is what my recipe card has scribbled on it:

Cook some rice (wild rice). Crumbled tofu block, browned. Soak 2 bags stuffing in 8 c. veg stock 30 min. Saute 2 red onions 20 min, add celery, carrot, chop small and cook til soft. Mix all together, put in pan. 350 degrees 1 hr (covered) stir after 30 min.


Shopping list:

- wild rice (2 cups?)

- 1 block of extra firm tofu (or super firm, whatever the firmest one on the shelf is called)

- 2 bags of stuffing (check ingredients to make sure it’s vegan. We’ve gotten Pepperidge Farm brand before)

- vegetable stock (bouillon cubes work great)

- 2 red onions

- 2 big carrots

- 2 stalks of celery  


vegan stuffing recipe

My instructions to you:
  1. Start cooking about a cup of wild rice in a small sauce pan. Cook it in veggie stock for more flavor.

  2. Soak the 2 bags of stuffing in 8 cups of veggie stock, for 30 minutes.

  3. Drain tofu, then crumble the entire block into a non-stick pan. Brown it with some veggie stock or even some vegan butter for more fat ;) I’d probably also sprinkle a bit of salt, pepper, onion powder, garlic powder on it at this time. But you don’t have to.

  4. At the same time, saute the 2 diced onions, a couple stalks of diced celery, couple of diced carrots. They just need to be softened because they won’t really cook much in the oven.

  5. Stir the soaked bread cubes, add in the veggies and tofu and stir til it’s all mixed together.

  6. Put it all in a big pan, cover with tinfoil and cook in 350-degree oven for 30 minutes, stir, then for 30 more minutes.

vegan stuffing recipe

Variations!
Use 2 blocks of crumbled tempeh instead of tofu! This adds a nice nutty flavor. I used to make it this way, but I think I switched to tofu because it adds a little more moisture and tofu tends to be a bit easier to find in the grocery store in small-town Minnesota where we sometimes have Thanksgiving. But tempeh is also becoming more popular and easier to find!


Use different rice, different onions, or different types of veggies. I could see this dish possibly having mushrooms in it.

vegan stuffing recipe
dirtystove-recipe-pin-stuffing

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