Is it just me or did Thanksgiving come early this year? I mean really? Feels like we were just giving out Halloween candy to trick-or-treaters yesterday.
My weekends usually center around shooting videos for Chickfoodtv, exercising, and spending time with friends. This is also the time I like to put my recipe schedule together for the upcoming week. This past Sunday, I had it in my head that I had a solid 2-3 weeks until Thanksgiving to post all of my Thanksgiving recipes. Well, after staring at my calendar in utter disbelief and realizing I actually only have a solid week to get’er done, I may have had a minor panic attack. Especially since we will be in Kansas City for three of those precious days. Yikes.
So this girl is jamming between the kitchen and grocery store to bring you some of my Thanksgiving favorites. Oh… and the for the record… the fact that Christmas decorations are already invading the grocery stores is freaking me out as well. Can’t we just celebrate one holiday at a time? Sorry, had to get that out, back to this recipe now.
For this Thanksgiving recipe installment we are going straight for the dressing, or “un-stuffed stuffing,” as I like to call it. If your heart desires to stuff it somewhere, then I recommend doing so in a hollowed out pumpkin or a large squash. Let’s leave the turkeys out of it this year. Imagine the wow factor when you place a stuffed pumpkin in the center of the Thanksgiving table this year?
vegan thanksgiving stuffing
- 1 day old french loaf, cubed
- 1 tablespoon grape seed oil
- 2-3 tablespoons vegan butter
- 1 white onion, small dice
- 4 stalks celery, chopped
- 4 cups shiitake mushrooms
- 1 tablespoon fresh thyme, removed from stems and chopped
- 1 tablespoon fresh sage, finely chopped
- 1-2 tablespoons fresh parsley, finely chopped
- 1 - 1 1/2 cups vegetable broth
- 1 tablespoon flax seed, ground into a powder
- 3 tablespoons water
- salt & pepper to taste
- BREAD. Purchase a French loaf a day or 2 ahead of time and cut into bite size cubes with a serrated knife. Lay out on a baking sheet and place in the oven (no heat) over night to dry out.
- FLAX EGG. In a small bowl, combine 1 tablespoon ground flax seeds with 3 tablespoons water and set aside until it is congealed, about 15 minutes.
- MELT. In a deep skillet combine grape seed oil and vegan butter and heat on medium high heat until butter is melted.
- SAUTE. Add onions, celery and a pinch of salt and saute until the onions become translucent, about 4 minutes. Next add shiitake mushrooms and some fresh ground pepper. Continue cooking until mushrooms have browned and their juices have released, about 5 minutes.
- COMBINE. Turn down heat to medium and add fresh herbs, vegetable broth, bread squares, and flax egg and mix together until the bread has absorbed most of the cooking liquid.
- BAKE. Transfer the stuffing to a well-greased dutch oven or deep baking pan, tightly cover with foil, and cook in a pre-heated oven at 350 degrees for 30 minutes. After 30 minutes remove foil and cook another 15 minutes until the top becomes browned and crispy.
- GARNISH. Sprinkle on some extra fresh herbs and red pepper flakes, if desired.
- SERVE. Serve it with mushroom gravy, mashed potatoes, fresh veggies, and a vegan holiday roast and you have yourself a perfect plant-based Thanksgiving dinner.
Courses dinner sides