I've been testing a lot of recipes for Thanksgiving this past week. Since it's my first all-vegan Thanksgiving dinner I wanted to make sure everything tasted great and get the recipes out to all of you in enough time. I've already posted other holiday recipes I will be making and have more coming out this week.
In the past, my favorite dish at Thanksgiving was my grandmother's Chicken & Dressing. Some people call it stuffing (people in the South call it dressing since it's not actually stuffed in the turkey). I wanted to recreate that dish “vegan-style” for this year's meal.
My grandmother's recipe usually fed 8 to 10 people. I won't need that much so I cut the recipe in half. Feel free to double it if you need more. To save time on Thanksgiving you can always make the cornbread a day ahead!
Gravy is what makes this stuffing dish even more delicious so I suggest you make it too! I love mixing the two together on my plate. So I came up with The Easiest Vegan Gravy recipe. It takes less than 10 minutes to make… Seriously!
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- Press the water out of the tofu
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- Make flax eggs
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- Saute onions and celery
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- Break up cornbread
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- Add all ingredients and mix
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- Put mixture in 9×9 pan
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- After baking
Living a plant-based lifestyle doesn't mean you can't enjoy all the delicious foods around the holidays. You just have to find ways to tweak the recipes or someone who will do it for you – like myself! I've come to find when you change the recipes to be vegan they actually taste just as good, if not better and keep you feeling good! This will be the main dish at my Thanksgiving this year and I can't wait to share it with friends and family.
Vegan Thanksgiving Dressing
Ingredients
- 1 (14 oz) Firm Tofu
- 1/2 cup Celery chopped
- 1/2 cup White Onion chopped
- 3 Flax Eggs 1 tbsp flax mean + 3 tbsp water = 1 flax egg
- 1/2 cup Vegetable Broth
- 2 tbsp Sage adjustable to your taste preference
- 1 tsp Salt
- 1/2 tsp Pepper
Cornbread
- 1 cup Yellow Corn Meal
- 1/2 cup Spelt Flour
- 1/3 cup Coconut Milk (from a can - the thick white part)
- 1 cup Cashew Milk (or other Unsweetned Non-Dairy Milk)
- 1 tsp Apple Cider Vinegar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4-1/2 tsp Salt (optional)
Instructions
- First make the corn bread. This step can be done a day ahead to save time! Preheat oven to 350 F. In a medium bowl mix together the milk and apple cider vinegar. Then in a large bowl mix together all the dry ingredients. Add the coconut milk plus the apple cider vinegar mixture to the dry ingredients and mix everything together. Pour the mixture in a 9x9 inch pain and bake for about 30 minutes.
- Next press the tofu by wrapping the tofu block in dishcloths and set heavy books on top for 15-20 min. This helps get all the water out of it. Preheat oven to 350 F. Make your flax eggs in another bowl and set aside. Drain and rinse off your tofu and set it on a towel or plate and set aside until ready to use.
- Sauté onions and celery for about 5 - 8 mins until they're translucent. In a large bowl break up the cornbread into crumble pieces. I do this with my hands. Add in celery, onion, flax eggs, sage, salt and pepper.
- Then crumble the tofu in the bowl and add 1/2 cup of vegetable broth. Mix it all together with your hands. Everything should be mixed together well. You might need more vegetable broth as the mixture should be soggy and moist so judge accordingly. This is so it wont come out dry after baking.
- After it's all mixed together you can taste to see if you want to add more seasonings like sage, salt or pepper. Pour mix in a 9x9 pan lined with parchment paper. Pat down making sure it's all even. Bake in oven for 30-35 min. The top should be a little brown. You can also fork check it to make sure it's firm. Allow it to cool for a few minutes before serving. We love eating it with this gravy!
