Saturday, November 24, 2007

VeganMoFo: Stuffing

Sheree of Boo's Veg-a-Nut requested the Del 'n' Coluch vegan stuffing recipe that I use every Thanksgiving and clued me in on the etiquette behind posting someone else's recipe. Here's the modified recipe w/ my notes in brackets (some of the bracketed notes are in present tense to represent what I always do with this recipe and some are in past tense to represent what I did this time):

Toasty Tasty Stuffing (Vegan)

1/2 c. walnuts (chopped)
1/2 c. almonds (slivered)
1 block tofu (soft) [I use water-packed soft tofu and press it]
1 1/2 T. Earth Balance [I used a small pat, probably less than 1 T.]
5 small stalks celery (chopped)
3 cloves garlic (minced)
1/2 c. apple juice
1/2 t. un-chicken bouillon (Bill's Best) [I used poultry seasoning]
1/2 t. veggie bouillon (Organic Gourmet)
1/2 t. yeast extract (Organic Gourmet)
1/2 c. orange juice [I used apple juice]
5 large slices bread [I use a bag of pre-cut Whole Foods bread cubes]
1/2 c. applesauce
salt
pepper

Preheat oven to 350F. Place the walnuts and almonds on aluminum foil and toast approx. 3 minutes until brown. Set aside.

Drain and rinse the tofu [I press mine]. Pat it dry to get rid of excess water. On a low flame, melt the EB in a large pot. Crumble the tofu into the pot of melted EB. Chop the veggies, then increase the flame to medium and add the veggies to the tofu. Mix well. Saute for 10 minutes or so.

Carefully add the apple juice, seasonings [Bill's Best does taste better in this recipe than poultry seasoning, but I had run out and was using what I had on hand], yeast, and orange juice [again, OJ tastes better in this recipe than twice the apple juice, but I don't usually have OJ on hand and had forgotten to buy some]. Stir, then cook another 5 minutes. Meanwhile, cube the bread into bite-sized squares [unless you've bought pre-prepared cubes like me]. Add the bread and applesauce to the mixture, then mix well. Cook another 5-10 minutes until you like the consistency. The tofu should be slightly brown by this time. Season with salt and pepper to taste [I didn't]. Add the nuts and serve hot. If you'd like crispy stuffing, place the stuffing in a greased 9x13 glass dish and bake at 350F for 15 minutes [I do bake it for crispiness].

6 comments:

VeggieGirl said...

mmm, this stuffing recipe sounds delicious - I'll for sure bookmark it to keep in mind for future Thanksgiving feasts! :0)

textual bulldog said...

thanks for posting this recipe! it sounds amazing, and like veggiegirl, i'm filing it for future use!

ChocolateCoveredVegan said...

Sounds wonderful... I may have to make this before next Thanksgiving!

Vegyogini said...

I think you'll all really like this. Just make sure to use the OJ because it imparts more flavor than double the apple juice. :)

ChocolateCoveredVegan said...

Sure thing! It's sooo easy! You could also eat it like mashed potatoes if you wish :o).

Cauliflower Dijon Dip

1 Head Cauliflower or One Bag of Frozen Cauliflower
1 veggie Bouillon cube
1 tsp salt and pepper to taste
1 tbs dijon mustard
dash of chopped parsley
1 clove minced garlic (I like more)
1.Cook Cauliflower until fork tender. Drain well.
2. Place cooked cauliflower and other ingredients (crush bouillon cube first) into the food processor. Run on high until consistency of mashed potatoes. You may need to scrape the sides of the bowl a couple times to prevent lumps.

Veg-a-Nut said...

Yeah! I am glad you posted it! I am hoping to try it this Christmas. But hey, why do I have to wait for a holiday. Also, thanks for linking my blog.