Last week I asked my Facebook page if there were any traditional Thanksgiving recipes they wanted to see veganized before the big holiday. I was thrilled to see the feedback, and as soon as last week – a very busy blogging week -wrapped up, I got started veganizing. I hope to get through as much of the list as I can so that together we can share compassionate Thanksgivings that our friends and families will love.
I begin with one of the most important components of a classic Thanksgiving meal: Stuffing.
Or in this case: Unstuffed stuffing.
This recipe is very similar to the one I grew up with (which, although not vegan, was thankfully not stuffed into a dead bird). Combining sweet and savory and seasoned with fresh herbs, this stuffing plays a key role in any vegan Thanksgiving meal.
- 8 cups firm whole wheat bread, cut int 1" cubes (use gluten-free bread for a gluten-free stuffing)
- 2 celery stalks, diced
- 1/2 white onion, diced
- 1 small apple, cored and diced
- 2 tbsp olive oil or Earth Balance vegan butter
- 1/4 cup fresh parsley, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- salt and pepper to taste
- 1/2 cup pecans, chopped
- 1 1/2 - 2 cups vegetable broth (depending on desired consistency)
- Preheat oven to 400 degrees Fahrenheit. Place cubed bread in a single layer on baking sheets and bake about 10 minutes, until slightly toasted. Remove from oven and transfer to a large bowl.
- Reduce heat to 350 degrees. Lightly spray a shallow casserole dish and set aside.
- Heat olive oil or vegan butter in a large skillet and saute celery, onions, and apples until slightly soft. Add spices and pecans. Stir to coat and remove from heat.
- Add apple/pecan mixture to bread and mix until evenly combined.
- Slowly pour over the vegetable broth, mixing while adding until everything is evenly hydrated.
- Transfer to prepared casserole dish and bake, covered, for 20-25 minutes. Remove cover and bake for an addition 10 minutes until lightly brown.
- Let cool slightly before serving.
What is your favorite Thanksgiving Dinner dish? Are there any you would like to see veganized?
My long time favorite was mashed potatoes. In fact I would always have a little mashed potato anxiety as the bowl got passed around the table. Would there be enough for me, I fretted with each spoonful mounded on someone else’s plate. There was always more than plenty.
Now I prefer sweet potato casserole or roasted vegetables, but more than anything, give me some Pumpkin Cheesecake!