Stuffing for me is one of those foods that just can’t be kept in the house, if it’s there, I’m eating it! So I make a conscious decision to make it only on Christmas. This year, I made an exception, and made it on a random Wednesday in November so that I could measure and record my usual recipe. So technically, it’s your fault. Anyways…
This recipe is the perfect mix of sweet and savoury, and is best served with a few spoonfuls of mushroom gravy on top.
- 1 white onion, finely chopped
- 3 stalks of celery, finely chopped
- 2 cups mushrooms (about 10), roughly chopped
- 3 cloves minced garlic
- 1/2 cup cranberries
- 1/2 cup walnuts, finely chopped
- A bit of of sage, thyme, and rosemary optional
- 1 loaf of day old bread(leave it out the night before)I like using sourdough, cut into cubes
- 2.5 cups of vegetable broth
- 1 tsp olive oil
- Preheat the oven to 175 C.
- Get all your chopping done.
- Simmer the onions on medium heat in the olive oil for about 5 minutes.
- Add celery, garlic and mushrooms simmer for another 5 minutes.
- Add your spices, walnuts, cranberries and bread cubes. Remove from heat.
- Pour in vegetable broth 1/2 cup at a time until all bread is moist but not soaked.
- Put mixture into a greased baking dish with a lid (or cover with tin foil) and put into the oven for 40 minutes. Remove the lid and cook for another 5-10 minutes, checking for a golden colour.
This is the perfect indulgent side dish to accompany a vegan Christmas dinner. Also, how crazy is it that people actually put this stuff in a bird’s butt?
Again please do let me know if you try the recipe or if you have any holiday favourites that need veganizing!