Vegan Stuffing Fit for A Meat Eater
Next to turkey and pumpkin pie, nothing says "Thanksgiving" like homemade stuffing; that's why I'm always shocked when people buy stove-top stuffing.
Okay, it may be easier to throw the pre-made stuffing in a pot and add ... water? But making your own stuffing is not at all difficult, and I guarantee it will be tastier. What's more, homemade stuffing is also greener.
Not only are packaged, processed foods generally full of preservatives, they always have a high carbon footprint that can vastly exceed homemade foods. So go green this Thanksgiving with an organic vegan stuffing that is so tasty no one will know it wasn't cooked in a bird.
INGREDIENTS
| A half | loaf of bread |
| 2 cups | cooked rice |
| 2 cups | vegetable stock |
| 1/4 cup | sage |
| 1/4 cup | poultry seasoning |
| 1/2 cup | pine nuts |
| 2 | stalks celery, chopped fine, and celery leaves |
| 1 cup | button/field mushrooms, chopped |
| 4 | green onions, chopped |
PREPARATION:
Directions
- The night before your Thanksgiving feast, cook the rice and set it aside to cool.
- Meanwhile, tear the half loaf of bread into small chunks, about the size of croutons. I love to use whole grain bread, but you can use anything, even day-old leftover bread from dinner the night before.
- Sprinkle the sage and poultry seasoning over the bread, and add the chopped celery, celery leaves (use them all!), and cooled rice. Mix well, and leave it to sit overnight.
- On Thanksgiving day, mix in the pine nuts, onions and mushrooms. Slowly mix 1 and 1/2 cups of vegetable stock into the stuffing, mixing well to evenly distribute the liquid.
- Place the stuffing in an baking dish and drizzle the remaining vegetable stock over the top. Cover and bake at 350-400F for two hours.
Less is More Thanksgiving
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