Vegan Stuffing

Stuffing is one of my favorite holiday dishes so I was very happy to find some vegan versions online.  This recipe is a fairly common one with slight variations to my own tastes.

Vegan Stuffing

6 cups of bread, diced (I used French and just kind of tore it into pieces)

2 TBSP vegan margarine (I used Earth Balance)

1 medium onion, diced

2 stalks celery, sliced (more if you love celery; I don't especially)

2 large carrots, sliced thin

1/4 tsp thyme

1/4 tsp sage

1/4 cup fresh parsley, chopped

small-medium apple, chopped

1/4 cup walnuts

1 1/2 cups vegetable broth

salt and pepper to taste

Preheat oven to 350 degrees  Place the diced bread in a baking pan and place in the over for 15 minutes until it's toasted.  Meanwhile, melt the margarine in a saucepan and saute the onion, celery and carrots until tender (onion should be translucent). 

Remove bread from the oven and add veggie mixture and all the herbs, apple, nuts (you can also add pecans and raisins if you like) and mix well.  Drizzle with vegetable broth and toss gently. 

Bake uncovered 20-30 minutes.  

Serves 6-8

While this didn't quite meet the standards of my mom's fabulous stuffing (alas, non-vegan) I still enjoyed it.  My husband liked it, too.  I'd definitely make it again but there are so many other vegan stuffing recipes out there I'd like to explore when I have more time.  Meanwhile, I wanted to share this with everyone at the Vegaloca Weekly Vegan Cooking Challenge