Vegan Christmas Stuffing

By December 17, 2012Holiday, Sides, Vegan Recipes

 

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½ loaf of day old whole wheat bread

2 cups cooked rice

2 cups vegetable stock

1/4 cup sage

1/4 cup poultry seasoning

1/2 cup pine nuts

2 stalks celery, finely chopped

1 tbsp fresh parsley, chopped

1 cup mushrooms, chopped

5 green onions, chopped

Salt & Pepper

The Evening Before

  • Cook your rice and set aside.
  • Tear your bread into small chunks, roughly the size of croutons.
  • Add your sage, poultry seasoning, celery and 1/2 tsp of salt to the ripped bread and combine.
  • Add rice and mix well. Allow this mixture to sit overnight.

Day of your Feast

  •  Toast your pine nuts on a skillet and set aside.
  • To your bread and rice mixture, add pine nuts, onions and mushrooms. Slowly mix 1 and 1/2 cups of vegetable stock into the stuffing, mixing well to evenly distribute the liquid. add salt and pepper to taste.
  • Place the stuffing in a deep baking dish and evenly distribute the remaining vegetable stock over the top.
  • Cover and bake at 350-400 degrees F for 1 ½ to 2 hours.
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