Vegan Mushroom Sage Stuffing

Ready to pop in the oven!

This stuffing is deeply flavorful and satisfying enough for any group, vegan or otherwise!  Serves 4-6

• 1 t. olive oil
• 1 T. Earth Balance Buttery Spread
• 2 leeks, washed and sliced
• 1 shallot, sliced
• 1/2 yellow onion, diced
• 4 sprigs of fresh thyme, pulled off the stems
• 5-6 leaves of fresh sage, minced
• 1 C. sliced crimini mushrooms
• 1/2 C. white wine, champagne, or rose
• 1/2 t. salt
• 1/2 t. black pepper
• 1/2 C. pureed pumpkin (this takes the place of the egg)
• 1 C. fresh flat-leaf parsley, chopped
• 5-6 C. french bread cubes, dried
• 2-3 C. vegetable stock
• 1 T. Earth Balance, cubed

Heat a skillet to medium and add the oil and Earth Balance.  Sautee the celery, leek, shallot, and onion until translucent, about five minutes.  Add the thyme, sage, and mushrooms.  Cook until the mushrooms are browned.  Add the wine and let it simmer until the wine has evaporated, about four minutes.  Season with salt and pepper to taste and take it off the heat.  In a large bowl, add the bread cubes and parsley.  Stir the pumpkin puree into the mushroom mixture until just combined.  Toss the bread together with the mushroom mixture using your hands.  Add half of the vegetable stock and continue to toss until the mixture is completely moistened.  You want the mixture to be wetter when it goes into the oven since it will come out a bit drier.  Add more stock until you get the right level of moisture.  It should feel pretty gloppy, but not dripping wet.  Be careful not to toss too much or the bread will begin to fall apart.  Taste again for salt and pepper.  This is critical since all stocks are different and have different amounts of seasoning.  Many store-bought vegetable stocks taste like crap- so I suggest going with a base that you can mix with water like Better than Bullion.  Pour the mixture into an oiled casserole dish and dot the top with Earth Balance.  Bake at 350 degrees for about 20 minutes, or until heated through and golden browned on the top.  This can be made a day ahead up to the point of baking.  Just cover it and store it in the fridge until you’re ready to bake it.

 

Advertisement