when it comes to Thanksgiving, one of my favorite dishes has always been my mom and my granny's stuffing... so i tallied up the recipes and created my own vegan one! A family recipe with a Mr. Kate twist... try pairing it with my cranberry sauce and mashed potato recipes!
Prep It:
- 1-2 Tbs olive oil
- 4 stalks of celery
- one large sweet onion
- fresh sage leaves - whole
- fresh thyme
- 1 clove of garlic
- a pinch of salt (veggie broth already has salt so just a pinch is needed!)
- 1/2 cup of mushrooms
- dried currents
- bag of dried stuffing bread (we used a bag of whole foods multigrain vegan stuffing but gluten free is also available)
- 1 cup vegetable broth
- Field Roast sausage links (we used apple sage)
- gravy (we used Imagine vegetarian wild mushroom)
DO IT!:
- preheat oven to 375
- chop up all the veggies and herbs and saute in about a tablespoon or two of olive oil (add *salt and pepper to taste) - *remember your veggie broth has salt so don't over-salt the veggies.
- once veggies are nice and translucent and fragrant, add stuffing bread cubes to the pan and about a cup of veggie broth (make sure the stuffing is saturated, but not soupy or soggy)
- add in field roast (just to warm up and mix in--it's already cooked when you buy it! we chopped up one sausage but you can always add more)
- mix everything together and dump it into a deep, oven-safe, baking dish
- sprinkle on some currants for a little extra color and sweetness (you could also mix the currents in with the stuffing mix)
- place in oven for about 20 to 30 minutes until heated - don't overcook cuz you'll dry it out!
- annnnd stuff your face!
