Feel good about what you are eating this Thanksgiving dinner! We’ve got a vegan Thanksgiving recipe that’s “sooooooo good” it is sure to make everyone at your table grateful. Here’s why:
It’s good for your skin. Extra virgin olive oil
has a high concentration of mono-unsaturated fats, anti-inflammatory agents, omega-3 fatty acids, antioxidants and vitamins. All this helps increase healthy cell production, keep skin moist and supple and fight free radical damage. The anti-inflammatory properties of mushrooms
can help improve acne, rosacea and eczema. And rosemary
helps support healthy collagen production in skin and fights off free radical damage.
It’s good for your health.
Full of nutrients, you can also make this recipe gluten-free by using gluten-free breadcrumbs.
It’s good for your soul.
As it is vegan, no animals were harmed in order to produce it!
Onion, Celery and Mushroom Stuffing
Via One Green Planet
- 2 Tbs. extra-virgin olive oil
- 4 Tbs. vegan butter
- 1 large onion, chopped
- 4 – 6 ribs celery, chopped
- 8 oz. button or cremini mushrooms, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 Tbs. fresh sage, chopped or 1 tsp. dried sage
- 1 Tbs. fresh thyme, chopped or 1 tsp. dried thyme
- ½ tsp. dried rosemary
- ½ tsp. dried oregano
- 1/8 tsp. nutmeg
- 1 tsp. Kosher salt
- ½ tsp. fresh ground black pepper
- ¼ cup fresh parsley, chopped
- 8 cups gluten-free bread cubes
- 4-5 cups low-sodium vegetable broth
- Preheat the oven to 400 degrees. In a large skillet, heat the oil and butter over medium-high heat until melted. Add in the onion and celery and let cook until softened but not brown, about 4 minutes. Add the mushrooms and let cook until softened and browned, about 5 minutes. Mix in the garlic and the seasonings.
- Add the parsley and the bread cubes to the skillet. Mix well. Moisten the cubes with broth until it is soft but not wet. Remove the bay leaf and let the mixture cool.
- Transfer the stuffing to a large casserole dish tha has been brushed with some oil or cooking spray. Bake until the stuffing is set and crisp, about 15 minutes. Then turn the casserole dish around and cook 5 more minutes until browned to your liking. Enjoy!
Note: If you are making this a day ahead, add an extra cup of broth and undercook it just a bit. That way, when you put it back in the oven to warm up the next day, it will stay moist.