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Plant-Based Stuffing

I love serving an almost completely whole-food plant-based Thanksgiving meal every year. Truth be told, the only thing on our Thanksgiving table that is not plant-based is the turkey. Yes, I do cook a turkey for the omnivores in the family but everything else is plant-based. Our guests always rave over how delicious our meals are and often they don't even know it is plant-based. Shhh, no need to tell them! LOL!

By serving healthier (and still delicious) options during the holidays, there is never a need to "get back on track" in January. There is no need to overindulge in the month of November & December when there are so many healthier options.

I want to share one of my family's favorite holiday recipes. My Plant-Based Stuffing is a big hit with friends and family.  

Plant-Based Stuffing

Ingredients:

2 loaves of gluten free bread** (torn into 2 inch pieces)

2 tablespoons olive oil

1 cup onions (diced)

4 carrots (chopped)

4 celery stalks (chopped)

2 cloves garlic (minced)

4 cups vegetable broth

1 tablespoon chia seeds

2-3 tablespoons water

1 tablespoon thyme

1 tablespoon rosemary

1 teaspoon salt

1 teaspoon black pepper

 

Directions: 

  • To make the “chia egg” combine chia seeds with water, stir and let sit for 5-10 minutes to gel up.
  • In a large pan saute the olive oil, onions, carrots, celery and garlic for 15-20 minutes or until onions are translucent and veggies are tender.
  • In a large bowl, combine the bread, vegetable broth, “chia egg”, the above cooked veggie mixture, and all the spices. Stir until all is combined well.
  • If the mixture seems too dry you can add a little more vegetable broth. Just don’t add too much. You don’t want liquid at the bottom of the bowl. 
  • Place the mixture in a large covered baking dish and bake at 375 for approx. 50-60 minutes. 
  • If you’d like a firm top then remove cover for the last 10 minutes of baking time. 

 

Notes:

  • It is best to use bread that is not fresh. Use bread that is a little on the stale side.
  • I use Sprouted For Life GF/Vegan bread. But you can use whatever gf bread you like. 
  • It is important to keep the stuffing covered for most of the cook time because this will keep the stuffing moist. 

 

If you would like to have a healthy holiday without compromising taste then check out my Fall/Winter Holiday Recipe eBook then CLICK HERE.  There are 25 delicious gluten-free and dairy-free recipes that include breakfasts, appetizers, soups, salads, entrees, desserts and cocktails. Here are some recipes you will get:

Sweet Potato Fritters

Plant-Based Gravy

Vegan Smoked Cheese Ball

Snowball Chocotini Cocktail

Plant-Based Stuffing

And So Much More....

 

If you are a woman in Midlife and you want to learn how to lose weight, balance your hormones and prevent chronic disease then come join my Weight Loss & Wellness Course for Women Over 45. CLICK HERE FOR MORE INFO

If you want to serve healthy delicious plant-based, gluten-free and dairy-free recipes during your holidays then be sure to grab my Fall/Winter Holiday Recipe eBook to get 25 amazing recipes. CLICK HERE FOR eBOOK

If you are already in our monthly membership (open to course graduates) then you will find this recipe along with many more inside your bonus Fall/Winter Holiday Recipe eBook located in you Recipe Library.

 

 

 

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