Thanksgiving is just a few days away and that means lots of yummy food. Yummy food that is vegan; no turkeys allowed. And just in case you didn’t know the difference between dressing and stuffing; stuffing is stuffed into the cavity of a bird, dressing is stuffing that is not stuffed into the cavity of a bird. As a vegan there is only one kind, dressing. Here is a great recipe for a vegan dressing with mushrooms , if you don’t like mushrooms you can always omit them. The currants add just a touch of sweetness that is quite delicious. Give it a whirl!
1 half round artisan bread, cubed and toasted
1/2 cup currants (next to the raisins)
1 1/2 cup vegetable stock
8 oz baby bella mushrooms, rinsed and chopped
1 medium onion, diced
4 celery stalks, washed and diced
2 Tbsp vegan butter
2 Tbsp olive oil
1 tsp garlic powder
1/2 tsp rosemary, minced well
1/2 tsp fennel, minced well
1/2 to 1 tsp black pepper
pinch of salt
Preheat oven to 375 degrees.
Toast and cube the bread.
Grind up rosemary and fennel, you can use a mortar and pestle, I don’t have one so I just used the end of knife in a bowl.
In a large saucepan, heat butter and oil on medium low heat. Add celery, onion and mushrooms.
Stir vegetables over low heat until onion has softened and begins to become translucent. Add rosemary, fennel, garlic powder, pepper and salt. Stir to cook 5 minutes more and remove from heat.
Add vegetable stock and currants, stir.
Add toasted bread cubes and stir until well combined.
Transfer to baking pan. Cover with foil and bake for 40 minutes.
Remove foil and bake for an additional 10 to 15 minutes.
Let dressing stand for 10 to 15 minutes before serving and enjoy!