The Autumn leaves have almost all fallen from the trees and it is that time again to prepare for the rush of holiday season. This week’s vegan recipe of the week is Thanksgiving themed. With the feasting holiday approaching it is important to have vegan options to the traditional standbys. Whether you are attending a dinner and want to impress your omnivore relatives or if you are cooking an entire vegan feast, the traditional recipe for stuffing is essential to the Thanksgiving menu. This week we have a recipe for Vegan Cranberry-Walnut Stuffing. So enjoy the fall send off in vegan style!
Vegan Cranberry-Walnut Stuffing
5 Cups of Stale or Toasted Vegan Bread
1-2 Cups of Wild Rice
2 Cups of Chopped Celery
1 Cup Chopped Onion
1 Cup Vegetable Broth
3/4 Cup Chopped Cranberries
3/4 Cup Chopped Walnuts
3 Tbls of Earth Balance Vegan Margarine
1 1/2 Tsps Thyme
1 Tsp Sage
1 Tsp Rosemary
Salt and Pepper to Taste
Fully cook the wild rice before hand. Preheat the oven to 275 degrees. In a large pan heat up the margarine and cook the onions, celery, and cranberries for about 15 minutes or until soft and tender. Add in the vegetable broth and bring to a boil. In a large bowl mix the bread crumbs, rice,walnuts, sage, rosemary, thyme, salt, and pepper. Pour hot mixture over the dry ingredients and mix. Grease a pan with margarine and pour mixture into pan. Dot the top with extra margarine and cover with foil. Bake for 25 minutes. Remove foil and bake for 10 more minutes or until the top is crispy. Serve with Tofurkey and other Thanksgiving dishes.