Sara (sugarpacket) wrote in vegancooking,
Sara
sugarpacket
vegancooking

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post-thanksgiving stuffing recipe



I (well, we - pedxing got home in the midst of it all and lent a hand) made stuffing last night, as I didn't have any this past thanksgiving, and really used to love the lumpy stuff. It was my first time making it, vegan or no. I was going for the kind I'm used to from turkey days past, which is the basic bread, celery, onions and sage type. I went with this one because it seemed similar in intent, if a bit more veggie intensive. I ended up making a few substitutions. I added some chopped walnuts, used 1/2 lb of portabello mushrooms (as that was all we had on hand in the fungus department), a dash of sea salt, and a heaping teaspoon of sage in place of the poultry seasoning. I also added probably half a cup of extra virgin olive oil when I realized that this recipe didn't call for any fat, unlike most of the other recipes I checked out, because it just seems like something that should be fattening. I don't know about boxed stuffing cubes, so I used a loaf of slightly dry textured, whole wheat and flax bread - selected for the wholesome looking ingredient listing to avoid giving pedxing another case of bread rage - which is a whole other story. It turned out fairly decently, and not unlike the stuffing I remember. Really moist and sticky, but that was fine with me. Good for breakfast, with mushroom gravy over top. I had fun making it to, there's something cathartic about ripping an entire loaf of break to bits, not to mention that I chopped up the (super-crazy-strong smelling) onions wearing my ski goggles while listening to techno.

So, the final recipe I used came out looking like this...

Ingredients: (roughly!)

* 1 cup chopped onions
* 1/2 cup pureed onions
* 2 cups chopped celery
* 1 cup pureed celery
* 1/2 cup extra virgin olive oil
* 1 cup chopped carrots
* 1/3 pound potabello mushroom (2 caps) in chunks
* 2 tablespoon dried parsley
* 1 heaping tablespoon sage
* ground black pepper to taste
* sea salt to taste
* 1/2 cup chopped walnuts
* 1 loaf whole wheat flax bread, pulled to pieces
* vegetable broth to add moisture, needed about 2 cups

Directions:

Mixed the pureed veggies with the spices and broth in a saucepan, and brought to a boil. That simmered for 5 or so minutes. Heated the oil in a pan, and sauteed the chopped onions, celery, and carrots lightly. Let all of that cool slightly while I ripped up the bread and chopped the mushrooms. Mixed everything up in a covered casserole dish, included the mushrooms and walnuts. Baked in a pre-heated oven at 350F for 30 minutes. It still seemed a bit wet after that, so I took the cover off and broiled it for 5-10 minutes.

It was a bit less lumpy, in the good sticking-together way, that I was hoping for, and maybe a little on the overly moist side. But we still ate it quite happily. I'd like to try some with chopped up seitan sausage in it. I wish I had pictures, it was pretty colourful for stuffing, but the camera cable is MIA at the moment.
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