November 25, 2011
eric's super vegan stuffing
Stuffing is one of my faves. I think this stuffing came out really good. The secret? frying the bread cubes in margarine. Also, I used two types of bread--one a cranberry walnut bread--for added interest and texture.
10 c. bread cubes (4 c. cranberry walnut, 6 c. sourdough/white)
at least a cup of margarine
a few stalks celery
1 small onion
1 apple (granny smith) (diced into small pieces)
1/2 c. dried cranberries
1 c. walnuts
2 t. sage
2 t. thyme
1 t. salt
2 T. apple cider vinegar
2 c. veg. broth
1 T. vegetarian mushroom oyster sauce
sugar (for candying walnuts)
First, make your bread cubes. Then melt 1/2 c. or so of the margarine and fry the bread cubes until they are crispy and golden (you may have to do this in two batches).
Second, cook the celery, onion, and carrot in margarine until soft. Add the sage, thyme, salt, and pepper, followed by the fried bread cubes, cranberries, and apple (diced into small pieces). Mix well.
Break the walnuts into pieces and toast them in a little bit of oil, adding sugar so they get caramelized. Add half of them to the bread cube mixture, and save the other half to sprinkle on top.
Heat up the vegetable broth and add the apple cider vinegar and mushroom sauce, mixing until dissolves. Pour this over the bread cube mixture and mix until the broth has been soaked up by the bread cubes. Transfer to a baking container. I used two loaf pans, which kept the whole thing from drying out too much, yet allowed the top to get nice and crispy. A casserole dish would work fine also.
Sprinkle the rest of the candied walnuts on top and bake for 15-30 min at 425°F.