Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Stuffing

1 onion, diced

1 onion, pureed

2 cups chopped celery

1 cup pureed celery

1 cup chopped carrots

1 pound fresh mushrooms or 8 ounces canned or jarred mushrooms, sliced

2 tablespoons fresh parsley

1 teaspoon of your favorite herb blend (I recommend Herbes de Provence or Italian Seasoning)

1 teaspoon sage

Salt and pepper to taste

1 large package vegan stuffing cubes (or make your own from day-old bread)

Vegetable stock, if needed to add moisture (about 1 to 2 cups)

Preheat oven to 350 degrees.

Heat onions, celery, carrots, mushrooms, parsley, and herbs in a large pot until it all boils.

Simmer for about 5 to 10 minutes or until the chopped onions are translucent. Cool for 10 minutes and then add the stuffing cubes.

Mix well, adding vegetable stock if necessary. Place in a big covered baking dish and cook in oven for 30 minutes.

Taking the cover off during the last 10 to 15 minutes will give you a slightly crusty top. Leaving the cover on leaves the stuffing sticky and moist.

Chef’s Tips:

I’ve added corn to this before, and it came out quite nice. It’s just another possible layer of flavor.
I imagine just about any legume might work in this, with the possible exception of lentils.
Also, the onions can be left out for those allergic – just increase the amount of pureed celery by a stalk or two.