Mom-certified: "You always make such a mess when you cook"
 
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So I ran across this today on CNN: "Yes, there's a Butterball shortage; no, you do not need to panic." I agree. Don't panic. Also you don't need to eat turkey. See? Imaginary problem solved. You're welcome, CNN. But seriously, the internet is exploding right now with vegan centerpieces so fabulous that no one will miss a dead turkey on the table.
    Every year for Thanksgiving my mom made my grandma's stuffing recipe.
I never understood the appeal of stuffing growing up. It is not an attractive food. But, it continues to make the short list for traditional Thanksgiving foods and I'm slowly warming up to it. I paired the stuffing with a nice, easy lentil loaf. FYI, this recipe makes enough stuffing to fill about eight loaves, so you'll have plenty left over stuffing if you're only making one loaf.

Lentil Loaf (I substituted flour for the wheat germ)
Stuffing Ingredients:
  • 2 loaves of bread dried out over night (for the slackers out there, Whole Foods sells bags of bread already dried out)
  • 4-5 onions diced
  • 6-7 stalks of celery diced
  • 2 tsp powdered vegetable bouillon per cup of water
  • 4-5 ounces firm tofu
  • 2 tbsp sage
  • Garlic and onion powder to taste (optional)
Instructions:
Preheat the oven to 325 degrees. Break bread into 1 inch chunks and place them in a very large mixing bowl. In a large pot, add onions, celery, and bouillon to roughly 2 quarts of water and cook until they're tender. In a food processor,
combine the tofu and a little bit of water until it's pureed. Slowly add the liquid mixture to the bread crumbs. Add the tofu and mix thoroughly. Add the sage, salt, and pepper. Pour the mixture into a baking dish (don't fill it too full as it will likely puff up in the oven) and bake for 90 minutes.
Make a crater for the stuffing.
Fill it up.
And slap on the cap.
Garnish with parsley and nutritional yeast (optional).
It's a really tasty dish and looks quite presentable while in loaf form. I make no guarantees on its attractiveness beyond that point.
Splat.



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    About Me

    Hello and welcome! My name is Megan. I'm an ethical vegan and an admittedly less-than-tidy baker. As a North Dakota/Minnesota native, my goal is to make delicious vegan food that friends, relatives, and unsuspecting strangers will enjoy.

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