Paleo- Friendly (Vegan) Stuffing

Thanksgiving is upon us. I get very nostalgic when it comes to holidays. Growing up i never did the same thing for Thanksgiving. Some years were spent with alot of family, some years at the Thanksgiving Day parade in NYC. But I know that every year was filled with a ton of food and crying about how full I was.

I’ve been a vegetarian since I was 13 years old. So it’s been a good 11 years without meat. I don’t remember a Thanksgiving when I was eating meat. I do however remember getting anxiety every year over what I would eat during dinner. Everything was covered in meaty gravy and butter and turkey- none of which I was going to eat. So holidays were tough. If you are a vegetarian/vegan you know the challenge.

What always seemed to bum me out at dinner was that I never got to eat the damn stuffing. The most beloved side at a Thanksgiving meal Not only was it always stuffed in the turkey, but even the stuffing that was set aside was always cooked in chicken broth. I have been deprived of enjoying stuffing for years… until NOW.

This stuffing is the S**T. It is vegan, grain- free, gluten- free, and so easy to make. Vegans, vegetarians, and paleo lovers REJOICE. You can now enjoy the famously wonderful side.

The bread I used is Simple Mills Artisan Bread Mix. You can find this at any local health food store or online. It honestly, in my opinion, is the best paleo friendly bread mix I’ve tried. It has the same texture as a real bread loaf and tastes better. I used 2 packs of the bread mix and it was definitely enough to serve family style. If you choose to use 1 pack, I would use half the amount of broth.

I also used Zoup Veggie Broth for broth. This is the only one I could find without any additives or sugar. If you aren’t vegan or vegetarian, bone broth or chicken broth will work too.

Ingredients:
2 packs (or 1 for smaller amount) of Simple Mills Artisan Bread Mix
Ingredients for the “loaf” , located on the back of the box

1 cup chopped celery
1 cup chopped spinach
1/2 yellow onion diced
4 cloves garlic minced
31 oz. broth
1 tsp sage (fresh or dried)
1 tsp thyme (fresh or dried)
1 tsp rosemary (fresh or dried)
salt and pepper to taste

Directions:
Follow the instructions for the “Loaf” on the back of the bread mix box.
Once bread is baked and cooled off, begin slicing bread and then dicing into cubes. Transfer bread cubes to a pan or a bowl. Cover with a kitchen towel or paper towel. Let it sit for at least 24 hours (48 hours at the most). This allows the bread to dry out.
Once ready to cook, preheat oven to 350. Add the herbs and the chopped veggies to the bread and mix well. Transfer to a large baking dish. Evenly pour the broth over the bread and veggie mix. Cover the stuffing with foil. Place in oven for about an hour. Option to leave in an extra 10-15 minutes for a crispier finish on top. Let cool. Serve and enjoy!

I hope you guys love and enjoy this one! Let me know your thoughts in the comments! And a Happy Thanksgiving to you and your family!

XOXO,
Kimmy

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