Thanksgiving is one of those American holidays when it’s almost impossible to avoid dairy if you’re eating a traditional meal. The fact that I do eat butter makes it easier for me. But for those of you who are strictly vegan, I would like to share one of my favorite Thanksgiving recipes, adapted from The Peaceful Palate, a classic vegetarian cookbook. Even Tofurkey needs stuffing, right?
If you’re not a vegan, you can make this stuffing with butter instead of (or in addition to) olive oil. And if you’re not a vegetarian, you can use chicken broth instead of vegetable stock. Both of these substitutions will boost the flavor of the dish.
One thing I like about this recipe is that it doesn’t require fresh herbs, which can be expensive to obtain if you don’t have your own herb garden. But if you do have access to fresh thyme, marjoram, and sage, feel free to use those instead of the dried ones from your spice rack — just double the amounts listed below.
I’ll be making this stuffing on Thursday, but since I don’t have a picture of it yet, I’m going to post this instead because it’s cute.
Vegan Thanksgiving Stuffing Recipe
1 tablespoon olive oil
1 yellow onion, chopped
8 ounces cremini or baby bella mushrooms, sliced
2 celery stalks, sliced
6 cups cubed day-old sourdough bread
1/3 cup finely chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/8 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1/4-1/2 cup vegetable stock
Preheat the oven to 350 degrees. Grease a 9 x 9-inch baking dish with olive oil.
Heat 1 tablespoon olive oil in a large skillet and sauté the onion for 5 minutes.
Add the sliced mushrooms and celery and cook over medium heat until the mushrooms begin to brown, about 5 minutes.
Stir in the bread cubes, parsley, thyme, marjoram, sage, black pepper, and salt. Lower the heat and continue cooking for 3 minutes, then stir in the vegetable stock a little at a time until the stuffing obtains desired moistness.
Spread stuffing evenly in the baking dish, cover with foil, and bake for 20 minutes. Remove foil and bake 10 minutes longer, or until lightly browned. Makes 4 to 6 side servings.