I have been known to cook a holiday dinner in the off season. Mashed potatoes, stuffing and vegan roast are as delicious in July as any other time of year. I am actually eating leftover Thanksgiving mashed potatoes as I write this at 9:30 pm. Hey, I’m vegan, cut me some slack. I can’t do everything healthy. Anyways, stuffing is one of those genius foods that I don’t know what I would do without. This specific version was one part classic mom’s recipe one part whatever was in my fridge when I whipped up a vegan Thanksgiving in 40 minutes. Yes I did that. Give this recipe a go for your next holiday gathering. Or tomorrow. That is what I would do.
3 celery stalks, sliced
1 small yellow onion, diced
1 vegan sausage, sliced then quartered (I used Field Roast Smoked Apple Sage)
5 pieces of whole grain bread, torn into small pieces (the loaf I used was full of seeds which worked really well in stuffing)
1 1/2 c. veggie broth
2 tbsp. roast chicken seasoning mix, I used President’s Choice
1/4 c. dried cherries
Preheat the oven to 400°F
Heat a splash of olive oil in a medium sized frying pan. Saute the celery and onion until both have almost completely softened. Add in the vegan sausage pieces and cook until browned.
In a medium sized bowl mix all of the ingredients until will combined. Pour the stuffing into a loaf pan and pop into the oven for 20 minutes.
Enjoy smothered in mushroom gravy alongside your favourite holiday foods.
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