I’m back with another delicious holiday-inspired side dish!
I couldn’t help but throw this one in before Thursday comes around. We also brought this stuffing to our Monday night Thanksgiving with friends and it was just about as delicious as the mashed herb sweet potatoes, I promise.
Once again, another creation of Erik’s. I’m thankful to have such an awesome husband who cooks amazing food!
Delicious Vegan Stuffing
Ingredients:
- 1 loaf whole wheat bread
- 3 medium sized stalks of celery
- 1 onion, diced and caramelized
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/4 cup raisins
- 4 tablespoons coconut oil
- 2 no salt added vegetable bouillon cubes with 3 cups water (or about 3 cups low sodium vegetable stock)
- Sea salt and pepper, to taste
Instructions:
- Preheat oven at 450 degrees. Chop or tear bread into bite-sized chunks. Place on a cookie sheet and toast for about 30 minutes until crispy.
- In a small pan, caramelize onions in about 2 tablespoon coconut oil until they are completely tender. Stir often, should take about 30 minutes.
- Meanwhile, chop celery, and in a separate pan, sauté them in about 2 tablespoon coconut until tender. Add bouillon cubes and water (or vegetable stock), sea salt and pepper and cook on low to medium heat for about 15 minutes.
- Place toasted bread cubes into baking dish. Dump in the onion mixture, followed by the celery and liquid. Complete with raisins.
- Bake at 450 for about 20 minutes, and yum!
And that’s it.
Who’s ready for Thanksgiving??
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