Vegan Artichoke Mushroom Stuffing
Christmas in Winnipeg has never been more vegan. This year at family dinner there was literally a vegan section on the table! And my meat obsessed Philipino in-laws seem to be embracing the whole concept, because everyone was digging in.
My plate was full of amazing dishes on round one, and after trying them all, two of them were so good they justified going back for seconds. One of those was the Artichoke Mushroom Stuffing, and the other….well, stay tuned!
Ingredients:
- 1 loaf of sourdough bread, cut into 1-inch cubes
- 2/3 pound sliced fresh mushrooms
- 3 celery ribs, chopped
- 2/3 cup pumpkin seeds
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 2 tablespoons Earth Balance or olive oil
- 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
- 1/2 cup grated Daiya cheese
- 2 teaspoons poultry seasoning
- 1 ‘egg’
- 1 can (14-1/2 ounces) vegetable broth (full sodium tastes best, obviously)
Method:
- Place bread cubes in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned.
- In a large skillet, saute the mushrooms, celery, onion and garlic in ‘butter’ until tender. Stir in the artichokes, cheese, pumpkin seeds and poultry seasoning. Transfer to a large bowl and stir in bread cubes.
- In a small bowl, whisk ‘egg’ and broth until blended. Pour over bread mixture and mix well.
- Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30-35 minutes. Uncover, and bake 5-15 minutes longer or until a thermometer reads 160°.
Yield: 14 Cups
~The Vegan Project
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