Vegan Stuffing Recipe

"This vegan stuffing recipe is a plant-based version of my mom's classic stuffing recipe. Her stuffing has been my favorite part of Thanksgiving ever since I was a kid. She never makes it from a box, but uses fresh bread, lots of butter, onions, and celery instead. It's richly flavorful, soft in the middle, and crisp on top, and it's always the first dish I reach for at Thanksgiving dinner."

"Preheat the oven to 350°F and grease an 8×12 or 9×13 casserole dish. In a very large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes."

A plant-based stuffing replaces butter and chicken stock with olive oil and vegetable broth while retaining classic textures and flavors. Sautéed cipollini onions and a mix of shiitake and cremini mushrooms form a savory base alongside garlic, celery, sage, and rosemary. Balsamic vinegar and olive oil coat cubed ciabatta and nine-grain bread before adding wilted lacinato kale and vegetable broth. Dried cranberries and whole sage leaves add sweetness and aroma. The mixture is transferred to a greased casserole dish, basted with remaining broth, and baked until soft in the middle and crisp on top.

Read at Alternative Medicine Magazine