I’ve survived off of stuffing and mashed potatoes for entire Thanksgiving meals ever since I can remember. They leave my belly more than satisfied, and my mama always had the best homemade stuffing recipe—none of that stovetop wanna-be crap. Plus, I was never a turkey girl. I prefer my animals living to dead, in case you haven’t picked up on that.
When I switched from vegetarian to vegan, celebrating my first non-dairy Thanksgiving a year ago, I had to improvise with Mom’s special recipe. This year’s stuffing has even more moisture and vegan flare than last year’s. And it’s delicious. (I just tasted it! Pre-Thanksgiving preparations; you know, can’t have too many cooks in the kitchen.)
2 loaves of bread of choice, 1/2 stalk celery, 1 yellow or white onion, 1 1/2 cup lentils, 1 cup natural unsweetened applesauce, 3 Tbsp olive oil, 2 cubes vegetable bouillon, 1 tsp sage, salt & pepper
(Note: The applesauce is an egg substitute offering added moisture and texture that water or vegetable broth simply cannot. Don’t let it scare you; it makes this dish go from GOOD to SERIOUSLY GOOOOOOOOOOD.)
Serves: 8 people
1. Break the bread into small pieces in a large baking dish and set aside. Line pan with olive oil or foil if not a disposable pan.
2. Cook the lentils in water with one cube of the vegetable bouillon. Leave the lentils watery.
3. Preheat oven to 350 F.
4. Chop onions and celery and sautee in olive oil with salt, pepper, sage, a dash of water and the other vegetable bouillon cube. Allow to cool slightly. Add to blender or food processor with about 1/2 cup water and puree.
5. Pour the lentils, vegetable mix and applesauce onto the bread pieces and mix thoroughly. Add more applesauce if the bread is not moist enough.
6. Cover with foil and bake for 45 minutes. Then remove the foil, increase oven to 400 F and bake uncovered for 10-15 minutes (or until top is crispy brown).
7. Remove from oven.
8. Serve, eat, enjoy!
Try this recipe with one of my scrumptious vegan mashed potatoes dishes!