Thanksgiving is centered around the turkey. And the sides are…well, pushed the side. And this year, the sides are going to outshadow the main course. It’s my first thanksgiving being completely vegan. I’ve pretty much joined in on my brother’s plant-based Thanksgiving for the past 3 years, but this year feels different.
And this year, I’ve got a theme. I have been OBSESSED with everything mushroom lately, so I wanted to do a three part recipe series that featured my favorite mushroom-based Thanksgiving recipes.
Stuffing is usually stuffed with lots of bread, but this time around, the veggies are going to reign supreme. Half veggies and half bread makes a yummy (and colorful!!) side dish for your Thanksgiving plate.
Description: Plant-Based Veggie Stuffing
Diet: Vegan, Nut-free
Ways to make low-waste: Buy fresh veggies, Make your own veggie stock. Use up old bread.
Recipes makes: 10 servings
Prep time: 15 minutes
Cook Time: 30 minutes
Put-Together-Time: 0 minute
Total time: 45 minutes
French bread (preferably a couple days old)
2 large carrots
3 large celery stalks
1/2 cup red cabbage
1/2 yellow squash
4 medium mushrooms
Zatural Pink Himalayan Sea Salt
Dice up couple-day-old bread
Dice carrots, celery, squash, cabbage, and mushrooms
Add quinoa to give yourself some protein
Saute carrots, celery, mushrooms, red cabbage and yellow squash.
Once veggies have cooked down, addd in Zatural Pink Himalayan Sea Salt, pepper, and LOTS OF SAGE.
Pour in veggie stock and let simmer for 2 minutes.
Add in bread cubes and toss. Try not to over mix because the bread will get very soggy and start clumping together.
Add quinoa, and place in oven on broil to make the top crispy and delish.
Your full-time plant-eater and veggie-stuffing advocate,