Welcome to the fourth recipe in this Vegan Thanksgiving Recipe Series. What is Thanksgiving without stuffing? I know you will enjoy this adaptation on the stuffing I grew up with. Enjoy!
flax egg (1 tbsp ground flaxseed plus 2.5 tbsp water)
1 medium onion (finely chopped)
2 stalks medium celery (finely chopped)
a bit of vegetable broth to sauté
3 tart medium green apples (such as Granny Smith, Jonathan or Winesap, skin on, cored and diced)
2.5 cups diced or coarsely crumbled cornbread
2.5 cups bread cubes from whole grain bread*
1/2 cup walnuts (finely chopped)
1/4 cup fresh flat-leaf parsley (finely chopped)
1 teaspoons dried thyme
1teaspoons dried sage
1.5 cups vegetable broth (I used Better than Bouillon Vegetable Base)
salt and pepper to taste
Preheat the oven to 325°F.
In a small bowl make the flax egg by combining the ground flaxseed and water. Stir to combine and set aside.
In a large frying pan heat the broth up and sauté the onion and celery over medium-high heat about 10 minutes. Stir occasionally, and add a bit more broth if it starts sticking. Transfer all the onion and celery to a large bowl.
In the same frying pan, add a bit more broth and the diced apples and raise to a high heat. Cook, stirring occasionally, until the apples are browned in spots but not mushy, 5 to 10 minutes. Add the apples to the mixing bowl with the onion mixture.
Add the cornbread, bread cubes, walnuts, parsley, thyme, sage, and a generous sprinkle of salt and pepper to the bowl. Mix gently but well with your hands. Pour the flax egg and the 1.5 cups of vegetable broth over the contents of the bowl, and mix again with your hands to moisten all the bread.
Spoon the stuffing into a 9x13 inch baking dish lined with parchment paper. Bake, uncovered, for 45 minutes. Serve hot. Serves 4.
*NOTE: For the bread cubes, I just used a good quality whole grain bread chopped into 1.5 cups of cubes and spread them on a baking sheet exposed overnight sitting on the kitchen counter. It will turn into the perfect “bread crumb” texture without having to toast.
Watch the video version here: