| Recipes |

Stuffing Showdown: Vegan "Sausage" Stuffing

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Welcome to the Stuffing Showdown of 2009.

From now 'til Thanksgiving, we'll be sharing various stuffing recipes -- all tested and taste-tested first-hand by Chow Bella contributors. On Thanksgiving Day, our "celebrity judge," New Times food critic Michele Laudig, will weigh in with her favorite of the lot.

First up: vegan stuffing.

Just because you're vegetarian or vegan doesn't mean you can't enjoy stuffing on Thanksgiving.

This vegan stuffing takes about an hour to make, including prep time. The veggie meat tastes just like real dead animal, and you won't be able to tell the veggie broth from chicken stock.

This stuffing is a much healthier, animal product-free alternative to the traditional stuff.

12 pieces combination wheat and white bread
1 yellow onion
3 celery stalks
1 tsp. olive oil
2 pkgs. soy meat crumbles (we used Morning Star)
2 cups faux-chicken stock
1 packet poultry-seasoning herbs (fresh sage, rosemary, thyme, etc.)
Sprigs fresh thyme for garnish

• Preheat the oven to 350° F. Lightly grease a cookie sheet.
• Tear the bread into bite-size pieces and spread on the cookie sheet. Bake until toasted. Transfer to a large bowl.
• In a food processor, chop the onion and celery.
• In a medium sauté pan over medium heat, add the olive oil and sauté the onion and celery for 1 minute
• Add the meat to the pan, stirring often. Add 2 Tbsp. of the stock and let simmer for a few minutes, until the "meat" is slightly browned.
• Add the spices and cook for a couple of minutes.
• Pour over the breadcrumbs and mix thoroughly. Add enough of the remaining stock to dampen the bread. Spread into a 9- x 13-inch baking pan and place several sprigs of fresh thyme on top. Cover with foil and bake at 350°F for 15 minutes.

Makes 6 to 8 servings.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.