RECIPE: Vegan Gluten Free Cranberry Stuffing
Reblogged from Audrey Kitching
This is one of my favorite Winter / Holiday dishes to make!
Vegan Stuffing Ingredients:
- 10 cups 1/2 inch bread cubes made from 1 lb wheat sandwich bread ( I USE RICE BREAD )
- 1/2 cup Earth Balance veggie spread or olive oil
- 1 cup chopped green onions
- 4 Tbsp water
- 1 cup finely chopped celery
- 1/2 cup minced fresh parsley
- 1 tsp dried sage ( I USE 3X THIS AMOUNT )
- 1 tsp dried thyme
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 cup or more vegetable stock
Stuffing Directions:
- Preheat oven to 400 degrees. Oil a large shallow baking dish
- Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
- Turn oven down to 350 degrees F
- Melt Earth Balance or oil in a large skillet and sauté onions and celery, for about 5 minutes
- Remove from heat and stir in parsley, sage, thyme, salt, and pepper
- Using a rubber spatula, transfer the onions and celery mixture to the bowl of breadcrumbs
- Toss with the bread crumbs until well mixed, then stir in vegetable stock until the mixture is moist but not soggy. Add more stock as needed
- Bake in shallow dish for 30-45 minutes until a crust has formed on the top
I always add some fresh cranberrys, raisins and walnuts to mine…yum! It took about an hour to make and its such a good snack I think i might continue to make it through the Holiday season as I do every year.