1st Thanksgiving Recipe! Vegan Stuffing

It’s hereeee! We’ve been long awaiting our first vegetarian Thanksgiving.  When i first adopted this diet, I figured I’d still have some turkey on the holiday, no matter what.  That is absolutely out of the question and we’re actually SO excited to have nothing but homemade and organic vegetarian/vegan fare to share with our families this Thanksgiving.  It’s always been my favorite holiday and I think this year will be the best yet.  No Tofurkey, just delicious, savory, filling sides that we’ll elaborate a little to make them main courses.  I made this stuffing last November and everyone raved about it.  But it had chicken broth and butter in it, which is off the table this time around.  This first recipe…an asbolute success!

Oh, and we adopted a turkey for Thanksgiving too!  Meet our bird, Payton.  You can adopt one too at Farm Sanctuary!

5 cups white baguette OR white sliced bread, cubed

5 cups whole wheat baguette OR whole wheat sliced bread, cubed

3 cups vegetable broth

1 1/2 cups shredded carrot

1 1/2 cups diced celery

1 cup chopped onion

1/2 cup chopped fresh parsley

1/3 cup dried cranberries

1 tsp fresh sage

1 tsp dried thyme

2 tbsp plus 1 tsp olive oil

1/2 tsp sea salt

1/4 tsp black pepper

• Preheat oven to 350 degrees
• Toss bread cubes in 1 tbsp oil then place on baking sheet
• Bake at 350 degrees for 15 minutes
• Over medium heat, saute onion in 1 tbsp oil for 8 minutes or until they start to turn brown
• When the cubes are done, toss with onions, celery, carrot, cranberries, parsley, thyme, sage, salt and pepper and mix well
• Slowly pour veggie broth into mixture and stir
• Grease a 13 X 9 casserole dish with 1 tsp oil then pour stuffing into it
• Bake, covered, at 350 degrees for 20 minutes. Then remove cover and bake for an additional 15 minutes