Heather Leno

Plant-Based Recipes

  • About Heather
  • Recipes
    • Breads
    • Breakfasts
    • Dressings, Dips & Spreads
    • Entrees & Lunches
    • Gluten Free
    • Miscellaneous
    • Salads
    • Sauces & Gravies
    • Soups
    • Soy Free
    • Sweets & Treats
    • Tofu
    • Vegetables

Thanksgiving Veggie Stuffing

thanksgiving-stuffing-2-1024x576-1024x576

Holidays are so founded on family traditions that it can be difficult when you are transitioning from meat and/or dairy to plant-based.  My first suggestion for those who are on the journey at this time–use the seasonings that your family is used to and it will help a lot.   If for this “feast” someone is joining you who isn’t that interested in healthful living, leave a little room on your table or sideboard for an added dish that they might want to bring along to satisfy their cravings. Family time is all about loving one another, even in our differences.

Hopefully this recipe will bring some joy to your holiday and keep your health in tact at the same time.  The blended nuts serve to replace the fat that usually adds to the “after dinner  blahs” and clogged arteries.  Don’t be put off by the long list of ingredients as most of them are just seasonings, nothing hard about that!

Veggie Stuffing
Print Recipe
Servings
8-10
Cook Time
45-60 minutes
Servings
8-10
Cook Time
45-60 minutes
Veggie Stuffing
Print Recipe
Servings
8-10
Cook Time
45-60 minutes
Servings
8-10
Cook Time
45-60 minutes
Ingredients
Bread Cubes:
  • 6 cups dried whole-wheat bread cubes --roughly 2 loaves of bread
To Saute:
  • 2 tbsp olive oil or vegetable stock
  • 1 1/2 cups onion, finely diced
  • 2 cups celery, finely diced
  • 1 cup mushrooms, sliced or diced
To Blend:
  • 1 cup vegetable stock or broth
  • 1/2 cup water
  • 1/2 cup raw cashew pieces
  • 1 tbsp McKay's Vegan Chicken-Style Seas --to make your own, see Misc.
  • 1 tbsp nutritional yeast flakes
  • 1 teas butter-flavored salt
  • 1 teas onion powder
  • 1 1/2 teas parsley
  • 1/2 teas sage
  • 1/2 teas marjoram
  • 1/4 teas thyme
  • 1/4 teas savory
  • 1/4 teas garlic
Optional Ingredients:
  • 1 cup raw cashew pieces
  • 1 cup diced soy or gluten pieces
  • 1/2 cup dried cranberries
Instructions
Bread Cubes:
  1. If you cannot find any nice dried whole-wheat bread cubes, just get two loaves of fine-grained bread. Remove the crusts if you wish, cut into small cubes, spread on a cookie sheet or two and dry in a 275° oven.
To Saute:
  1. Saute just until tender crisp, not limp. Use a large fry pan so the extra moisture will evaporate--you don't want soggy stuffing.
To Blend:
  1. Combine broth, water, cashews, and seasonings in blender and blend until smooth.
Optional Ingredients:
  1. The cashew pieces and diced soy add a lot to this dish in substance and texture, but they are not necessary. You choose. If using them, combine with the bread cubes and sauteed vegetables.
  2. Add blended liquids and mix it well so everything is moistened.
  3. Prepare your casserole dish with nonstick spray and fill with the stuffing.
  4. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15-30 minutes as needed to brown and firm up.

Filed Under: Entrees & Lunches, Soy Free

Find Recipes

Copyright © 2021 • Heather Leno • All rights reserved.