Thanksgiving Series: Traditional Stuffing
Ingredients:
2 cups cubed stuffing mix (I used Whole Foods’ vegan multigrain stuffing mix)
5 cups crumbled white bread (2/3 loaf sandwich bread)
1/4 cup scallions, finely sliced/diced (ONLY THE GREEN PART)
3 Tbsp vegan butter (I used Myoko’s)
2/3 cup onion, diced
1 cup celery, diced
1/3 cup parsley, finely chopped
1 can water chestnuts (8 oz), drained and diced
4 cups veggie broth (I used one box Imagine brand “no-chicken” broth)
1 tsp poultry seasoning
1 flax “egg” (1 Tbsp ground flax seed mixed with 3 Tbsp water, let sit 5 min until goopy)
Salt and pepper to taste (1/2 tsp each should do it!)
Instructions:
Preheat oven to 400 degrees Fahrenheit. Grease a large 9” x 12” sheet cake pan (or 2 smaller casserole dishes or Pyrex pans).
In a large deep skillet or saucepan, melt butter and add celery, onion, and water chestnuts. Cook over medium high until celery and onion are soft.
Add poultry seasoning, salt, and pepper, and stir thoroughly to incorporate.
Meanwhile, crumble/tear bread with your hands (wash your hands first!) and mix both together with stuffing cubes in a large mixing bowl.
Prepare 1 flax “egg” by whisking together 1 Tbsp ground flax-seed/flax-seed meal and 3 Tbsp water in a small bowl. Set aside for 5 minutes to thicken. Add to bread mixture and stir thoroughly.
Stir in cooked onions, water chestnuts, and celery. Add chopped scallions and parsley and stir until thoroughly mixed.
Pour veggie broth onto the bread/veggie mixture and stir until a nice slightly-mushy consistency is achieved
Transfer mixture to the greased baking pan/casserole dish and bake uncovered for 30 minutes until the top is crispy and browned.
Top with vegan gravy, or leave as-is and enjoy!
