The sides.
They’re what really matter on the Thanksgiving table, so many delicious vegan possibilities that warm your heart and your stomach. Mashed potatoes, cranberry sauce, and of course…stuffing.
Far from the old days of red canister stuffing with turkey broth, I definitely desired a healthier stuffing without the guilt, yet maintaining that savory texture and flavor.
And here it is!
Ezekiel Bread Thanksgiving Stuffing (SERVES 6)
-6 pieces Ezekiel Bread
-1 tsp better than Bouillon
-1 cup water
-4-5 stalks red chard
-1 clove garlic
-1/2 red onion
-5 tbsp olive oil
-salt, paprika, and parsley to taste
Start by leaving your bread out to dry a few hours or bake at 200 degrees until dried out and stiffened(about an hour).
Cut into small cubes and set aside.
Dice the chard stalks (can sub for celery), onion, and garlic and sautee in skillet on medium heat with 2 tbsp of olive oil and seasoning.
In a small pot, add 1 cup of water and 1 tsp of vegetable or mushroom Better than Bouillon
Note: if you have never purchased Better than Bouillon, you should. It’s awesome. Find it next to the broth at your local store and use it for everything from cooking pasta to making hummus.
When heated, add small amount to skillet of sauteed vegetables, which should now be softening. Add 3 more tbsp of olive oil and the bread cubes and turn the heat up to high. If broth is boiling, turn down to low.
Toss the cubes a few times to get a nice little toasty crisp on them and when coated, add the broth.
Stir until all cubes are evenly covered in broth, cover, turn heat down low, and let sit for 5-7 minutes till broth is fully absorbed. Sprinkle with more seasoning if desired and enjoy!
For Thanksgiving I’m going to add golden raisins too…yum!
Heirloomed 