Try this Vegan Stuffing recipe.
- 1 c onions chopped
- moisture if needed (about 1 to 2 cups)
- 1 ts poultry seasonings (i believe this is vegan), more to taste
- vegetable broth
- 1 lb fresh mushrooms or 8 oz canned mushrooms, sliced
- 1 c celery pureed
- 2 c celery chopped
- 1/2 c onions pureed
- 2 tb dried parsley
- black pepper ground, to taste
- ground sage to taste
- 1 lg bag pepperidge farms
- 1 c carrots chopped or grated
- whole wheat stuffing mix or white bread mix stuffing cubes (the stuff without any seasonings)
- Carbohydrate 44.285107434 g
- Cholesterol 0 mg
- Fat 1.3481135145 g
- Fiber 11.6795810234907 g
- Protein 8.78495105825 g
- Saturated Fat 0.310881179775 g
- Serving Size 1 1 Serving (635g)
- Sodium 228.366904625 mg
- Sugar 32.6055264105093 g
- Trans Fat 0.42249398615 g
- Calories 205 calories
Step-by-step
- Heat onions, celery, carrots, shrooms and spices/herbs in a large pot until it all boils.
- Simmer for about 5 - 10 minutes or until the chopped onions are translucent.
- Cool for 10 minutes, then add the stuffing mix.
- Mix well, adding vegetable broth if necessary for moisture.
- Place in a big covered baking dish and cook in a pre-heated 350 oven for 30 minutes.
- Taking the cover off during the last 10 to 15 minutes should get you a crusty top for the stuffing.
Swapping fresh mushrooms for canned varieties alters the moisture content significantly, demanding careful adjustment of the vegetable broth so the bread cubes soften without turning pasty. Fresh fungi release substantial water during the initial simmer, which concentrates umami as it reduces alongside onions, celery, and carrots. Utilizing a large pot with a heavy bottom prevents scorching while the aromatics sweat down until the chopped onions turn translucent.
Balancing this dish requires robust accompaniments that cut through the starchy heft of cubed bread. Roasted root vegetables like parsnips or Brussels sprouts provide a bitter, caramelized contrast, while a tart cranberry relish supplies necessary acid. Heavy gravies made from mushroom stock and soy sauce bridge the textural gap between the dry crust and the moist interior.
Tight counter space makes large prep sessions cumbersome, but pureeing a portion of the celery and onions directly in a small food processor builds a thick, cohesive base without requiring extra pans. A single large covered baking dish accommodates the entire volume while trapping steam during the initial 30 minutes at 350 degrees Fahrenheit. Removing that lid for the final 12 minutes exposes the surface to dry oven heat, generating a crisp, browned top crust.
Leftovers keep sealed in the refrigerator for up to four days and reheat successfully when splashed with a tablespoon of broth to restore internal moisture. Glass storage containers prevent staining from the poultry seasoning and dried parsley. Freezing is not recommended because thawed bread cubes lose their structural integrity and become waterlogged upon reheating.
