Actually it’s dressing not stuffing, stuffing is stuffed into the cavity of the turkey but as vegans we don’t stuff turkeys. This is a recipe that will become a Thanksgiving staple for vegans and non-vegans alike for years to come.
I love traditional dressing but came across a recipe that seemed to good not to try; Rosemary Mushroom Stuffing, which is ironic because it’s vegan, so clearly it is dressing.
Half loaf rustic artisan bread
1 cup baby bella mushrooms, sliced
3 celery stalks, diced
1/2 cup currants (they are by the raisins in the grocery store)
1 small onion, chopped
1 tsp garlic powder
1/2 tsp dried rosemary
1/2 tsp black pepper
1/2 tsp fennel seeds
pinch of sea salt
1 1/2 cups vegetable stock
2 Tbs vegan butter
2 tsp olive oil
Preheat oven to 350 degrees.
Cube artisan bread and toast in oven.
The rosemary and fennel seeds need to be ground up, you can use a mortar and pestle if you have one. I put mine in a small bowl and used the handle end of a large knife to crush them and it worked just fine. Put aside.
In a large saute pan heat butter and oil over medium heat. Add onions and celery, stir until onions become soft and translucent. Add mushrooms, cook for about 5 more minutes. Add fennel and rosemary mixture, garlic powder, pepper and salt. Stir to cook for 3 or 4 more minutes then remove from heat.
Pour vegetable stock and currants into the pan and stir. Add toasted bread cubes to pan, stir well to combine. Transfer to medium baking dish.
Bake dressing covered with foil for 45 minutes, remove foil and bake for 15 minutes more to brown. Let dressing stand for 10 to 15 minutes before serving and enjoy!
Happy Thanksgiving from the whole gang at Orphan Anni-mals!
Recipe adapted from canned-time.com