Corn Pudding Baked in an Orange Bell Pepper at 350 for 25 Minutes
I topped mine with leftover Whipped Cauliflower with Lemon Zest, Cranberry Sauce, and Roasted and Lightly Salted Pepitas. Such a cozy quick meal after a packed day on a chilly night.
Make Stuffing Cakes! Shape stuffing into patties about 2 1/2-inches in diameter and about 1/2-inch thick. Bake at 350 degrees about 25 minutes or until golden brown. Serve garnished as desired. I like a little dollop of cranberry sauce, roasted and lightly salted Pepitas, and fresh sage sprigs.
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.
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!
Cornbread: 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.
Stuffing: 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.
A Thanksgiving guest you will want at the table: Caramelized Onion, Dried Cranberry, and Pistachio Tart. It is vegan, plant-based, and very well-behaved.
Plus It is easy-breezy, thanks in part to a press-in crust, but elegant in that rustic way that is so appealing in autumn.
I was comes honored to be hired by Tofutti to create 3 holiday recipes and it is super fun to share the first one with you for the holiday of gratitude this week, at least in the US.
Find my vegan/plant-based–but no one will no–recipe here.
This golden, spiced–but not “spicy”–vegan and plant-based stew checks all my autumnal boxes.
Fresh squeezed orange juice is one of my secret ingredients. Canned pureed organic butternut squash is my other “secret” weapon for silky, luscious, and low calorie vegan and plant-based “cream” soup bases. I find it at Harris Teeter, but you can substitute pumpkin if unable to locate.
Roast the following until caramelized at 425-450 degrees, lightly coated in olive olive and a sprinkle of salt:
12 ounces combined broccoli and cauliflower florets, approximately 20 to 25 minutes
16 to 24 ounces cubed butternut squash, approximately 30-35 minutes
Meanwhile proceed with recipe:
1/2 medium onion, diced 1/2 medium red bell pepper, diced 2 to 3 large cloves garlic, thinly sliced 1/2 cup water or vegetable broth Pinch sea salt 1-15 5 ounce can fire-roasted tomatoes 1 teaspoon each: ground cardamom, ground coriander, ground cumin, garlic powder, onion powder, sumac, zaatar 1 bay leaf 1 cinnamon stick 1-15 5 ounce can pureed butternut squash (I buy at Harris Teeter) 1/3 cup coconut milk 2 to 3 cups vegetable stock Juice of 1 medium-large orange Sea salt to taste Garnishes: plant-based sour cream; roasted and lightly salted pumpkin seeds or cashews; halved cherry tomatoes; cilantro, mint, or lemon balm sprigs
In Dutch oven or large pot, saute onion, bell pepper, and garlic in water/stock with pinch sea salt until tender. Add all remaining ingredients and simmer while vegetables roast. Stir in vegetables and simmer for another 10 minutes or so for flavors to marry. Serve garnished as desired.
