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Vegan Stuffing, Stuffing Bars, & Brown Gravy

Updated on March 1, 2019
Maya Shedd Temple profile image

Vegetarian most of my life, I love the creativity of veggie cooking so I compose recipes as well as creating & curating poems!

Vegan Dressing (Stuffing)

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Recipe: Vegan Thanksgiving Dressing

Thanksgiving and sage just seem go together, and sage dressing (or stuffing) fills out the meal like nothing else. Here are two recipes that are sage-based and offer enough stuffing to satisfy that craving for the Thanksgiving dinner staple, stuffing or, if you prefer, dressing.

Of course, vegans have no use for the traditional use of stuffing, as in stuffing a turkey. But that unique sage-based stuffing flavor need not be left off the vegan table at Thanksgiving. Essentially, the vegan version of stuffing is simple: leave out all animal flesh, eggs, or dairy milk. Instead add moisture with olive oil, vegetable broth, and soy sauce. The traditional flavor of stuffing remains because of the sage, onion, and celery. Easy to make and delicious every time!

Buon Appetito!

Heat oven to 375˚

Ingredients

Dry

  • 4 regular garlic gloves, minced, or 1 elephant clove
  • 1 cup onion, finely chopped
  • 1 cup celery, finely chopped
  • 3 cups sprouted grain bread, cubed, (I use Ezekiel sesame)
  • 1 tbsp nutritional yeast
  • 2 tsp sage
  • 2 tsp sea salt
  • 2 tsp coarse ground black pepper

Wet

  • 1/3 cup olive oil
  • 4 cups vegetable broth
  • 2 tablespoons low-salt soy sauce

Instructions

  1. Combine all dry Ingredients.
  2. Combine all wet Ingredients.
  3. Combine both dry and wet ingredients.
  4. Pour mixture into baking dish, cover with inverted cookie sheet, and bake in 375˚oven for 30 minutes.
  5. Remove cookie sheet and toast under broiler for 2-3 minutes until a nice brown topping is formed.

Vegan Stuffing Bars

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Recipe: Vegan Stuffing Bars

Flavorful, zesty, these bites (or bars) are easy to make and fun!

Sometimes our family does a non-traditional Thanksgiving meal with pizza or enchiladas. But even while enjoying the non-traditional, we also like to keep a bit of the traditional.

That's how I came up with the idea of "stuffing" appetizers, which resulted in "Stuffing Bars." Keeps that Thanksgiving sage-based flavor everyone loves!

Buon Appetito!

Heat oven to 400°

Ingredients

  • 4 medium sized slices of bread, cubed
  • 1 cup almond milk
  • 2 large celery ribs, diced
  • 1/2 white onion, diced
  • 1 tbsp coconut oil
  • 1 tbsp vegan butter (I use Earth Balance)
  • 2 tsp sea salt
  • 2 tsp coarse ground black pepper
  • 2 tsp ground sage

Instructions

  1. Place cubed bread and milk in large mixing bowl. Allow to stand for about 15 minutes.
  2. Place coconut oil and butter in medium skillet. Heat until very hot, then sauté celery and onion in coconut/until soft.
  3. Allow celery and onion to cool.
  4. Mix bread and milk until mixture becomes pliable. Add sautéed celery and onion, salt, pepper, and sage, and mix well.
  5. Place mixture in multi-slotted, mini-loaf pan, filling each pan to top.
  6. Bake in 400° oven for 30-40 minutes, until each loaf looks solid and inserted knife comes out clean.

Mini-Loaf Pan

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Dinner Gravy - Vegan Brown Gravy

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Vegan Brown Gravy

No doubt it was discovered while smearing some yummy gravy over their mashed potatoes. The first Thanksgiving participants must have noticed how yummy the stuffing sitting next to the potatoes tasted after the gravy accidentally made its way into the stuffing.

Regardless of how it happened, gravy on stuffing has become a must (at least at my house). Besides everyone has noticed that stuffing can become a little dry as it sits waiting for all its accompanying dishes to make their way onto the table.

This brown gravy, which I also called "dinner" gravy to distinguish it from the gravy we pour over biscuits for "breakfast," offers a delicious enhancement to the stuffing and, of course, it doesn't hurt a thing to pour some over those mashed potatoes or vegan turkey substitutes as well.

The recipe easily converts to a simple vegetarian version by replacing the vegan butter with regular diary butter.

Ingredients

  • ½ cup vegan butter plus 2 tbsp, divided
  • ¼ cup whole wheat flour plus 2 tbsp unbleached flour
  • 1 tsp sea salt
  • 2 tsp coarse ground black pepper
  • 3¾ cups water plus ¼ cup soy sauce
  • ¼ cup nutritional yeast

Instructions

  1. Melt ½ cup vegan butter in medium saucier over medium heat.
  2. Whisk in flour, salt, & pepper to a paste.
  3. Whisk in water/soy sauce mixture until well blended.
  4. Cook and stir until mixture begins to bubble.
  5. Reduce heat, continue cooking, & stirring for 4 minutes.
  6. Add nutritional yeast, continue to stir for 2 minutes.
  7. Remove from heat, stir in remaining 2 tbsp butter.

© 2015 Linda Sue Grimes

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