Vegan Eats: Whole Grain Thanksgiving Stuffing Recipe
Kitchen Companion makes the transition of leaving animals off of your plate pain-free and fun! Want to test out a recipe from the meal planner? Try this stuffing recipe developed for your plant-based Thanksgiving.
Photo by Kitchen Companion
We love these single-serving style “stuffing muffins” for quick cooking and quick serving. With just a few simple ingredients you can find at any store, this stuffing is full of delightful flavor and tons of goodness from whole grains, veggies, and fresh herbs.
Makes 2 Servings - 1 medium, 1 large
Ingredients
Bread (whole-grain or gluten-free) - 4 slices
Celery stalk - 2
Mushrooms - 1 cup
Shallot - 1
Fresh rosemary - 1 tbsp
Flax meal - 2 tsps
Dried cranberries - 2 tbsps
Dried sage - 1⁄4 tsp
Low-sodium vegetable stock/broth - 1 cup
Optional
Salt & pepper - to taste
Directions - 65 Minutes
Chop slices of bread into 12 pieces each. Leave them out on the counter to dry, or bake them at 150F (65C) for an hour until stale. You want dry, stale pieces of bread.
Dice the celery and mushrooms. Peel and dice the shallot. Mince the rosemary.
On low heat, sweat the shallot, celery and mushrooms in a pan with a little bit of oil, or use a nonstick pan.
Preheat the oven to 350F (175C).
Mix the flax meal in a small bowl with twice as much water as flax. Set it aside.
In a bowl, mix the bread pieces, the veggies, cranberries, rosemary, and sage. Toss until mixed. Stir in half the vegetable broth and the flax-water mixture. Stir, then add the remaining vegetable broth. The texture of the stuffing should be soft and wet, but there shouldn’t be much excess liquid in the bottom of the bowl.
Line a muffin pan with liners or, make your own with cut parchment paper. Line the muffin pan and scoop in the stuffing to fill each cup about ¾ of the way.
Bake until the top is golden brown and the inside is moist but no longer wet. You can open one to test. It may take up to 45 minutes.