Vegan Mushroom Stuffing
I wanted to take a little break from the holiday recipes to get in my vegan stocking stuffer ideas, but now I’ll work my way back into the eats. First, I don’t think I’ve posted a photo of my little man in awhile, so these are from meeting Santa this weekend. I don’t know about the whole Santa thing. While I wasn’t raised to believe in Santa as a kid, I knew who he was and enjoyed the festivities. I specifically remember getting frustrated with adults patronizing me over the whole, “So what are you going to ask Santa for?” thing, but that didn’t mean I didn’t love watching the stop-motion Christmas specials and making reindeer-themed crafts in class. My husband on the other hand, did believe in Santa and likes the idea of our little man believing as well, but it just seems like everyone I knew who did “believe” that Santa was an actual man coming into their house and leaving them toys can recall their moment of heartbreak when they found out he wasn’t real. Plus, I went to all that trouble to find the perfect gifts and now I have to give someone else the credit?! Now that I think of it, with the internet, television, and the brutal honesty of their peers, do kids even believe anymore?
Vegan Mushroom Stuffing
- 1 (1.5 – 2 pound) loaf of bread, your favorite kind, cut into 1 inch cubes and preferably left to stale for a day or two
- 1 tablespoon olive oil
- 1 pound portabella mushrooms
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable stock
- 1 1/2 teaspoons egg replacer whisked into 2 tablespoons water
- 1/2 cup vegan butter, melted
- 1/2 teaspoon sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 cup dried cranberries or cherries (optional)
Preheat oven to 350 degrees. Lightly oil a 2 quart baking dish and set aside. Heat oil in a large pan and saute celery and onions until almost tender. Add garlic and mushrooms and continue to saute until mushrooms are tender. In a very large bowl, gently combine bread cubes, celery, onion, mushroom, and garlic mixture. In a smaller bowl, combine vegetable stock, egg replacer mixture, melted butter, sage, black pepper, and sea salt. Pour liquid mixture over the bread cube mixture and very gently combine, preferably with your hands. Fold in cranberries or cherries, if using. Transfer to prepared baking dish and bake for 1 hour or until the stuffing is well-browned.
As you can see, I didn’t add the dried fruit this time. I love the cherries added into this stuffing, but since the menu has plenty of sweetness, including a cranberry sauce, I decided to leave them out. The pop of color would have been pretty though!
If you celebrate Christmas, tell me about Santa. Did you believe in him? Do your kids? Is it something you enjoyed but knew was just for fun or did you really believe? If you did, who or what convinced you Santa wasn’t real? I’m curious!