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crockpot vegan stuffing

I can tell tomorrow is an important day by the amazing smells coming from the kitchen right now.  Sweet potatoes are cooling, ready to be mixed into this Sweet Potato Casserole, a vegan pecan pie is baking in the oven, and garlic and rosemary are particularly standing out from the stuffing that is roasting away in my trusty crockpot.  Here’s the deal:  stuffing does not have to be complicated, and it does not have to be cooked in the oven the day of Thanksgiving.  Who has room for that, anyway?  My momma’s orange rolls will be monopolizing my oven space tomorrow morning, so cooking our stuffing in the crockpot is the perfect solution.  Once it is done, I am going to store it in the fridge overnight.  Tomorrow morning I will hollow out 6 whole organic onions and fill them with the stuffing and some crumbled Field Roast Vegan Apple Sage Sausage.  Then they will be topped with a little olive oil, covered with foil, & roasted at 425 for about 30 minutes.  Because they will be stuffed INTO onions, I omitted onion from this recipe and used a few green onions instead.  If you are serving the stuffing in a dish (the traditional way), I would suggest adding about 1 cup of diced onion to the recipe.

Why hello there.  My name is Kelly & I am NOT  photographer.

VEGAN CROCKPOT STUFFING

(yields about 2 quarts)

Ingredients:

  • 1 lb whole wheat sourdough bread
  • 1 whole organic celery heart (about 1 cup), minced
  • 3 medium organic carrots, minced
  • 3 organic green onions, diced
  • 1/2 cup organic fresh baby spinach, finely chopped (I think parsley would be an excellent substitution if you don’t have spinach on hand)
  • 1 small package organic cremini mushrooms, roughly chopped
  • about 2 cups organic No-Chicken broth (I love Imagine brand) or organic Vegetable broth
  • 4 organic garlic cloves, minced
  • 1/2 cup vegan gravy (or more broth)
  • 2 tsp dried thyme
  • 1.5 Tbsp fresh organic rosemary, finely minced
  • 1 tsp fresh organic sage, julienned
  • salt & pepper to taste

1.  Break up your sourdough loaf into pieces and spread on baking sheets.  Toast for 5-10 minutes at 350 degrees until they are toasted, but not hard & crumbly.  Set aside to cool.

2.  Once all your veggies are diced, add the carrots, celery, green onion, and spinach to the crockpot along with your toasted sourdough bread.

3.  Saute your garlic and mushrooms in a little olive oil or broth over medium-low heat until your mushrooms have darkened and your garlic becomes fragrant.  Add rosemary, thyme, and sage and stir to soften the seasonings.

4.  Gently pour your vegan gravy into the pan.  If it begins to stick, turn down your heat and add a little more broth.  Taste and season with salt and pepper (I ended up using about 2 tsp of each, but this will vary depending on which type of broth you choose).

5.  Combine all ingredients in your crockpot and stir gently, then add enough broth to moisten all the bread (I used about 2 cups total).

6.  Cook on high for about 45 minutes, then switch to low for 3-4 hours.  Add more broth as necessary (especially if you don’t like dry stuffing).

 

My pecan pie is done, so I’m off for now to make some vegan whipped cream.  I’ll be back with the recipe for both 🙂

 

 

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Filed under Cooking, Holidays, Recipes, Thanksgiving