Easy, Basic Vegan Stuffing

Stuffing is by far my favourite part about Thanksgiving, but for some reason, its either never vegan or if it IS vegan, there’s like a tiny portion per person for it. Granted, sure, it’s essentially soggy, seasoned bread and the Thanksgiving spread is already pretty carb-heavy, BUT, stuffing deserves a bigger spotlight because it’s the best.

Last year I made an apple and leek stuffing that was absolutely delicious and full of sweet, fall flavour, but this year I wanted to make something a bit more traditional and simple, so it might become a holiday staple for you guys. It’s definitely going to be my go-to recipe because it’s so easy, and requires very little prep.

I’ve been very much of a lazy cook as of late; I’ve been eating a lot of take out and pizza despite me trying to be healthier and going to the gym. But I’ve just been so burnt out. This year seems to have been the year of me burning myself out, and I’m not sure how I can dial it back anymore.

Lately the pattern has been two weeks of super productivity, and then two weeks of just…puttering. It’s been rough. I want to do so much, on top of working, I want to create so many more recipes, make so many more videos, but I just keep falling short and frustrating myself.

Most people probably don’t notice, or care for that matter, but it’s been a journey trying to figure out a balance. The wick seems to be getting shorter and shorter each time I start fresh. I’m afraid I’ll never burn as long or as bright as I want to.

But that’s just something I’ll have to continue to figure out. Am I the only one who deals with this? Sometimes I feel like maybe I’m just being lazy. At least, I’m afraid that’s what people think. But I honestly can’t even muster the energy to think some days. I sit and stare blankly at the computer and feel empty, and as a creative and someone who has to produce creative work (be it through videos, photography, or enticing copy), that empty feeling is staggeringly unhelpful. I can’t just push through and do the work, because pushing through the emptiness just creates garbage work that is honestly just a waste of time.

Maybe I’m being too hard on myself. Maybe we all are.

Anyway, I hope you enjoy your Thanksgiving celebrations, if that’s something you do. At the least, hug your loved ones and take time to just decompress. The holiday season has just started and it’s bound to get even more hectic =P

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Yield: 8-10 servings

Easy, Basic Vegan Stuffing

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As someone married to a guy who loves stuffing more than the majority of any other food, believe me (and him) when I say this stuffing is epic and delicious. It's simple and just full of flavour!

Ingredients

• 2 flax eggs (2 tbsp flax meal + 6 tbsp warm water)
• 2 small onions (1 medium onion, diced)
• 3 medium carrots
• 3 ribs celery
• 1/4 cup vegan butter/margarine + more to grease the baking dish
• 1 tbsp minced garlic (about 3-4 cloves)
• 1 tsp ground sage
• 2 tsp dried thyme (or 2 tbsp fresh thyme)
• 2 tbsp dried parsley
• 4 cups water
• 2 tbsp + 1 tsp mushroom broth powder (or use 4 cups of your favourite seasoned vegetable broth instead)
• 16 cups stuffing croutons (or just cubes of stale bread)
• Salt and pepper to taste

Instructions

1. Preheat oven to 325F.
2. In a small bowl, combine the ingredients for the flax egg and let gel for about 10 minutes.
3. In a food processor, blitz onion, carrot, and celery until you get a uniform mince.
4. In a large pan/pot over medium heat, melt the vegan butter and add the onion, carrot, and celery mixture to cook until softened (about 6-7 minutes). Add the garlic and cook until fragrant (1-2 minutes).
5. Once the veggies have softened, add the dried herbs (sage, thyme, and parsley) to the pan and stir to rehyrdate the herbs.
6. Add the flax egg mixture and vegetable broth (if you don't like a soggy/homogenous stuffing, start with 3 1/4 cups and add more as needed) and stir to mix everything.
7. Bring to a simmer and then add the stuffing croutons. Stir to coat and absorb the liquid into the bread. Add salt and pepper to taste.
8. Transfer to a greased baking dish (I used a 9x13 sized casserole dish) and dot with a couple extra bits of butter for extra richness. You can leave this out but it does help brown it a bit more.
9. Bake for 30 minutes or until the top is golden.

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