Friday, December 28, 2007

Vegan Stuffing/Dressing

My parents requested the stuffing/dressing I made for Thanksgiving again for Christmas. Since we're English we serve turkey at Christmas as well and they were looking for a yummy dressing to go with it. Well, after I said I could make it, my mom asked for a vegan version that my sister and brother-in-law could have. After a bit of tweaking and an "are these ingredients OK" email to my sister, here's what I came up with for them!
This is basically the same as the Sausage and Fruit Stuffing except I used tofu for the egg and made sure the bread recipes were vegan. I halved the bread, onion, and celery amounts from the original recipe but kept the fruits, nuts, and mushrooms the same since I was not using sausage. If you'd like, you could use 1/4 pound of vegan breakfast sausage (it will specify on the packaging that it is vegan) in this recipe. Just brown the sausage before mixing in with the bread, fruit, and veggies.

This was really very yummy! Perfect alongside a Tofurkey (also very yummy!)

This will make about 4 servings ~ the leftovers of this and the regular version are wonderful!

1/2 yellow onion, chopped
1 stalk celery, chopped
1 cup vegan cornbread, cubed (make the cornbread the day before so it has some time to dry out a little)
1 cup day-old whole-wheat bread, cubed (I made my own to make sure it did not contain any milk/milk sugars. Be careful here - most grocery store breads have milk).
1/6 cup vegetarian vegetable broth
1/8 cup soft/silken tofu, pureed (I just smushed mine up with a fork) - this is a great egg substitute (1/4 cup silken tofu = 1 egg)
1/4 cup dried cranberries
1/4 cup walnuts, chopped
1/2 Red Delicious apple, peeled, cored, and diced
3 white mushrooms, chopped
1/4 tsp. sage
1/8 tsp. thyme
1/8 tsp. rosemary
1/8 tsp. marjoram
1/2 tsp. applesauce
1 tsp. salt
Olive oil

Preheat oven to 350 degrees.
1. Place a small amount of olive oil in a skillet and heat over medium heat. Add the onion and celery and cook until slightly browned.

2. In a large bowl, toss together the onion, celery, cornbread, whole-wheat bread, vegetable broth, and tofu. Mix in the herbs, applesauce, salt, mushrooms, cranberries, walnuts, and apple.

3. Place the mixture in an oven-safe dish. Bake at 350 degrees for 30 minutes.

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