Mom’s traditional stuffing, vegified
Servings: 4, Preparation time: 1 hour
Ingredients
- 3-4 Artisan her stuffing bread (New Seasons) toasted
- 4-5 Beet bread (New Seasons) toasted (optional)
- 1/2 big yellow onion
- 4+ stalks of celery (almost as much celery as onions)
- 2 tablespoons olive oil
- 2 tablespoons (optional)
- sage
- thyme
- poultry seasoning
- bouillon cube+
Instructions
- Saute onions + celery w/ oil and butter. Add lots of pepper.
- Warm up 8-10 ounce of water and dissolve boullion cube + little bouillon powder. Add to softened onions/celery.
- Add sage and thyme.
- Add salt if needed.
- Pour on the torn bread pieces and toss. Add more broth if needed.
- Bake covered 375 for 30min, 425 for 10 min to crisp up (can uncover or not for this part).
*2019 Thanksgiving stuffing w/ rolled Tofurky slices stuffed, w/ Delicata squash and Mtn Rose apples, baked on a bed of diced sweet potatoes, cranberry sauce w/ Mt Rose apples, cauliflower puree gravy, brussel sprouts (not needed), New Seasons brioche rolls. YUMMY!!!
*2020 Thanksgiving stuffing w/ tofu/tempeh marinated in stuffing-like ingredients, cheesy sauce base gravy, homemade green bean casserole (cream of mushroom from scratch), cranberry sauce w/ Mt Rose apples, tangerine and Calvedos, mash potatoes. Good, but even better when the leftovers were put into a vegan sheppard’s pie!