For this recipe, and many others, be sure to check out our website at http://www.revolutioninbloom.com/recipe/vegan-holiday-stuffing/
Let me start by saying, I was never a big fan of stuffing. I always felt it was a mushy mess that had no business being part of the holiday table. So forgive me if this recipe is not what you’re typically used to when you hear “stuffing”. However, I personally feel that it’s better. After all, stuffing is just really a bunch of bread that’s baked on it’s own or inside a turkey’s butt(it’s true and you know it) along with some other vegetables, herbs, nuts, broth, and even fruit. That’s why, when I decided to create a version of stuffing that I might actually enjoy, I chose to recreate the savoriness and taste of fall without the mushiness I hated.
That’s how I came up with this simple recipe and it’s become an official holiday keeper at my house. In my version, I leave the bread nice and toasty by not baking it along with the rest of the ingredients in a baking dish. What can I say, I like crunch! I added some fall flavors by using butternut squash, carrots, cranberries, sage, thyme, and walnuts. To the bread, I added an extra touch of something special by coating it in some earth balance butter and maple syrup. You can’t go wrong with maple syrup, amirite? I also decided to add even more flavor by using some veggie sausage from the brand Lightlife. It has the flavor of a typical animal based breakfast sausage and adds a touch of heartiness and texture to the dish.
All in all, I feel you can’t go wrong with this vegan holiday stuffing. All of the ingredients meld together, but not into a mushy bread pudding consistency. It can be served as an appetizer inside of some filo dough cups, as a side, or as a main dish stuffed inside an acorn squash or on top of some marinated portabella caps.
Credit: YouTube
