Tag Archives: holidays

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 🙂

 

 

Advertisements

Leave a comment

Filed under Cooking, Holidays, Recipes, Thanksgiving

thanksgiving ketchup.

Image

Time to play catch-up on the old bloggity blog.  I know you guys have missed me!  Truth is, I have been thinking a while about firing up the old blog-engine to share our vegan junk with people.  I get a lot of questions from friends, family members, random strangers at the grocery store….all about how we live.  They want to know what the heck we eat, & I thought that it would be easier to direct people to one place for answers.  I also get a lot of curious minds interested in how we manage our growing toddler’s menu, as well as how I eat as a growing pregnant lady.  I love finding and sharing new recipes, and this seems like the simplest way to do it.

I am going to do a test-run by blogging about Thanksgiving.  This will be our second year as vegan Thanksgiving-ers and I am a little braver & more comfortable with animal-free ingredients now.

Here’s a look at our menu:

  • Baby Spinach & Radicchio salad with Pears, Pecans, & Poppyseed Dressing
  • Apple-Infused Rosemary Sage Mashed Potatoes
  • Mushroom Gravy
  • Creamed Corn Casserole (gotta have it!)
  • Twice-Baked Sweet Potatoes with Candied Pecans
  • Orange-Spiced Cranberry Sauce
  • Sourdough Stuffing with Vegan Sausage Stuffed in Whole Roasted Onions (this will be our main course)
  • Whole Wheat Orange Rolls with a Sugary Glaze (vegan-izing my momma’s old recipe)
  • Pecan Pie
  • Pumpkin Bars

Can you tell we like pecans?  Um, and carbs??  We try to eat a bit  more balanced and “lighter”  the rest of the year, but I am a food-crazy pregnant lady right now so our menu is “hearty”, as my sister politely calls it.  I am considering the addition of a Pumpkin-Shallot Soup to the menu as well, but I’m trying not to over-do it so I may save that recipe for next year.  It would be difficult to transport soup to my in-laws on a bumpy 40 minute car ride without spilling/giving me a panic attack anyway 🙂

I will be kicking off Thanksgiving week on Monday with the Cranberry Sauce since it keeps so well in the fridge & I like serving it cold anyway.  My hope is to prepare a few menu items each day and reheat them on Thanksgiving morning so that I can relax a little and enjoy time with my family.  Each night after I make a recipe, I plan to post about it and tell you all how it went.

From there, I want to start sharing more of our day-to-day eating and lifestyle habits as vegans.  How we keep within a small grocery budget, how we convince our toddler to eat kale, and our favorite go-to family recipes are the types of topics I’d like to address.  Hope you join us!

1 Comment

Filed under Cooking, Holidays, Husband, Pregnancy, Recipes, Uncategorized