A healthier vegan stuffing
This vegan stuffing is loaded with nutrients and flavor, thanks to the nine different types of fresh vegetables and herbs that are used. It's a healthier alternative to traditional stuffing and doesn't require being stuffed into a bird. All of your guests will love the delicious and flavorful taste of this vegan stuffing. Here's the recipe for you to try at your next Thanksgiving celebration or any time of year.
Ingredients
1 loaf of day old sourdough bread
5 cloves garlic
1 shallot minced
1 small white onion minced
3 carrots
3 stocks celery
1 container of mushrooms
4 tbsp vegan butter
1 tbsp minced rosemary
1 tbsp minced thyme
1 tbsp minced sage
1 tsp poultry seasoning
1 tsp garlic powder
1 tsp garlic salt
2 cups vegetable stock
Preparation
1. Dice sourdough and bake at 350 on a lined sheet for 15 minutes.
2. Add vegan butter to a medium temp pot. Once hot add garlic, shallots, and onion, cooking on medium for roughly 3 minutes, or until translucent.
3. Then add carrots and celery, cook until soft.
4. Add mushrooms, fresh herbs, and seasoning, mix until fully combined.
5. Once vegetables are soft, add the sourdough. Pour in the vegetable stock until everything by is evenly coated.
6. Transfer to a pan and bake at 350 for another 30-40 minutes, or until top of stuffing is crispy.