Last week I asked my Facebook page if there were any traditional Thanksgiving recipes they wanted to see veganized before the big holiday. I was thrilled to see the feedback, and as soon as last week – a very busy blogging week -wrapped up, I got started veganizing. I hope to get through as much of the list as I can so that together we can share compassionate Thanksgivings that our friends and families will love.
I begin with one of the most important components of a classic Thanksgiving meal: Stuffing.
Or in this case: Vegan Thanksgiving Stuffing.
This recipe is very similar to the one I grew up with (which, although not vegan, was thankfully not stuffed into a dead bird). Combining sweet and savory and seasoned with fresh herbs, this stuffing plays a key role in any vegan Thanksgiving meal.
- 8 cups firm whole wheat bread, cut int 1" cubes (use gluten-free bread for a gluten-free stuffing)
- 2 celery stalks, diced
- 1/2 white onion, diced
- 1 small apple, cored and diced
- 2 tbsp olive oil or Earth Balance vegan butter
- 1/4 cup fresh parsley, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- salt and pepper to taste
- 1/2 cup pecans, chopped
- 1 1/2 - 2 cups vegetable broth, depending on desired consistency
Preheat oven to 400 degrees Fahrenheit. Place cubed bread in a single layer on baking sheets and bake about 10 minutes, until slightly toasted. Remove from oven and transfer to a large bowl.
Reduce heat to 350 degrees. Lightly spray a shallow casserole dish and set aside.
Heat olive oil or vegan butter in a large skillet and saute celery, onions, and apples until slightly soft. Add spices and pecans. Stir to coat and remove from heat.
Add apple/pecan mixture to bread and mix until evenly combined.
Slowly pour over the vegetable broth, mixing while adding until everything is evenly hydrated.
Transfer to prepared casserole dish and bake, covered, for 20-25 minutes. Remove cover and bake for an addition 10 minutes until lightly brown.
Let cool slightly before serving.
What is your favorite Thanksgiving Dinner dish? Are there any you would like to see veganized?
My long time favorite was mashed potatoes. In fact I would always have a little mashed potato anxiety as the bowl got passed around the table. Would there be enough for me, I fretted with each spoonful mounded on someone else’s plate. There was always more than plenty.
Now I prefer sweet potato casserole or roasted vegetables, but more than anything, give me some Pumpkin Cheesecake!
You may also like:
My Darling Vegan Newsletter