Yield: 8 servings
Stuffing is everyone’s favorite, no? Mine tastes so similar and every bit as delicious as the ones I remember from childhood, yet it is not only vegan but far lower in calories thanks to only 2 tablespoons of oil in the cornbread muffins, water sauteeing of vegetables, and the inclusion of cauliflower pearls rather than white bread. Though I love cauliflower, don’t worry, it does not taste–or smell!–of cauliflower.
And the texture is just perfect thanks to homemade cornbread–with actual corn–that goes together in a flash, sauteed onion plus the green part of green onions, water chestnuts–my late mom’s secret ingredient–and just a few dry roasted pecan halves.
My Mushroom Misto Gravy is the perfect accompaniment.
Note: please do not try to save time by using Whole Foods vegan cornbread. It is sweet enough to be cake and, last year, reacted to liquid like cake turning into a dense mass that ended up in the woods next to our house. I had to redeem myself this year. And I did!
Make cornbread a few hours–or a day–ahead:
3/4 cup self-rising cornmeal mix
1/2 cup all purpose flour (I use white whole wheat)
1 tablespoon Vegan Egg (not tested with other egg substitutes but try it and share!)
1/2 cup unsweetened non-dairy millk (I use soymilk)
2 tablespoons vegetable oil
1/2 cup water
Sea salt and freshly ground black pepper to taste
3/4 cup frozen corn
Preheat oven to 450 degrees. Grease 6 muffin cups and preheat for about 7 minutes. Meanwhile, in a medium bowl whisk together dry ingredients. Make a well in the center and add vegetable oil and water. Whisk together just until combined. Season with salt and pepper, and stir in corn. Divide mixture evenly among muffin cups and bake 20 minutes or until golden brown. Remove from oven and, when cool enough to handle, remove cornbread muffins from tin and crumble into a large bowl. Cover until ready to use.
1 medium onion, finely diced
2 cups cauliflower pearls (buy them prepared or chop in a food processor until the size of small peas)
4 celery hearts, sliced lengthwise, and then finely diced
1 tablespoon minced garlic
2 teaspoons poultry seasoning
Pinch of sea salt and freshly ground black pepper
2 cups vegetable stock or broth, divided
1-8 ounce can sliced water chestnuts, drained
4 green onions, green part only (reserve white part for my delicious fat-free Vegan Mushroom Gravy)
1/4 cup pecan halves toasted for 5 minutes at 350 degrees
3 tablespoons aquafaba (liquid from a can of chickpeas)
Reduce oven temperature to 350 degrees and oil a 9 x 13″ casserole dish. Cover bottom of large cast iron skillet with water. Heat over medium-high and then stir in onion, cauliflower, celery, garlic, and poultry seasoning. Season with salt and pepper and saute, stirring frequently, until tender, adding 1 cup vegetable stock a little at a time. When vegetables are softened and most of moisture has been absorbed and/or cooked off, remove from heat and add to bowl with crumbled cornbread. Stir in water chestnuts, green onions, and toasted pecans, moistening with remaining cup of vegetable stock or broth and aquafaba. The consistency should be that of unbaked bread pudding, so add liquid a little at a time, adding more or less, as needed. Adjust seasoning if necessary, transfer to prepared casserole dish–avoid packing down–and bake, uncovered, for a half hour. Serve immediately.
Yield: 8 servings
I will put my new Vegan Sage and Vegetable Stuffing with Dates and Toasted Almonds up against ANY stuffing, vegan or not. Plus it is low calorie with no added oil. Happy Thanksgiving!
Preheat oven to 350 degrees. Oil an 8 or 9-inch casserole dish. Simmer 1/2 large yellow onion and 16 ounces riced cauliflower, broccoli, and carrot in 2 cups vegetable stock with 1 bay leaf, 1 tablespoon rubbed sage, 1 teaspoon dried tarragon, and 1 teaspoon powdered rosemary until most of moisture is evaporated. Sprinkle with 2 tablespoons cornstarch and stir to combine. Turn off heat. Remove bay leaf and stirrin 1/4 cup my Blooming Platter Mayo (think slightly tangy white sauce at only 10 calories per tablespoon), 6 ounces toasted bread cubes, 2 tablespoons chopped dates and 1/4 cup toasted slivered almonds. Spoon into greased casserole dish, and bake 20 minutes. Serve garnished with fresh sage sprigs.
Note: I love a lot of herbs, but you might start with a smaller amount and adjust to suit your taste.
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I woke early this morning as I always do and felt almost “called” to make something for my neighbor–a retired fella who helps me out with guy things, e.g. changing lightbulbs in security fixtures atop a tall ladder–who had a tooth removed last week and still has a sensitive mouth. The package of stuffing in my pantry called out and these baked Stuffing Cakes were born.
They are seriously simple–as they start with the aforementioned dried stuffing mix–and seriously addicting. The stuffing mix I recommend is vegan and I had to read the back of every package to identify it, so save yourself some time by using it. Although, if you have another favorite brand you know is vegan, by all means, use it. I am always astonished at what manufacturers slip milk into.
Forming this as a cake allows for more exposed surface area and, hence, and more of that ever-so-slightly crispy exterior we all love. The amount of vegan butter may seem like a bit much, but I like this amount not only for flavor, but for aiding in a beautifully lightly browned surface.
Enjoy these cakes as a side or with something piled on top. Be imaginative…and please share your ideas.
They are best eaten as soon as they come out of the oven or reheated for just a few minutes in a 350 degree oven rather than in a microwave, though the latter will do in a pinch.
1 tablespoon olive oil
1 medium onion, diced
1 to 2 large garlic cloves, minced
2 stalks celery, diced
1/8 teaspoon sea salt
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1- 8 ounce package Pepperidge Farm Herb Seasoned Classic Stuffing
1 1/2 to 2 cups vegetable stock
2 tablespoons flax seed meal
4 tablespoons vegan butter, butter
Preheat oven to 350 degrees. Line a baking sheet with a silicone mat (like Silpat) or parchment paper. Heat olive oil in a large (4-quart) saucepan over medium-high. Add onion, celery, and salt and saute, stirring frequently, for about 3 minutes. Add garlic and saute, stirring, for about 30 seconds. Stir in stuffing mix and herbs until well combined and then begin stirring in stock a little at a time. until a moist but firm consistency is achieved. Whisk flas seed into melted butter, drizzle over mixture, and stir to completely incorporate. Divide into 8 equal scoops on prepared baking sheet. Flatten each into a 3/4-inch disk and bake for about 15 minutes or until set and enticingly crispy on the exterior. Serve immediately.