Vegan Stuffing

dining_roomLet me see. It’s 1 cup lentils and 4 cups water which you bring to a boil and let simmer for 1 hour. Then it’s 1 cup rice and 1½ cups water in the rice cooker. Goodness gracious! There are so many instructions to remember. Here’s a vegan stuffing which serves 4 from the November issue of Hour Detroit Magazine, which was meant for Thanksgiving, but which could have been done for Christmas, as well, and there’s still Epiphany coming, at least in Spain, right? My favourite holiday ever. Though soon enough no one will be able to afford turkey or have a holiday, for that matter. In Spain or elsewhere.


Olive oil for sautéing

1 cup shitake mushrooms, finely chopped/diced

1 small poblano pepper, finely chopped/diced

1 sweet potato, cut in small cubes (almost diced)

1 onion, finely chopped/diced

4 cloves garlic, minced

2 stalks celery, finely chopped/diced

6 slices bread with veganically grown grains (no animal-derived fertilizers used)

Water, enough to moisten the bread (about ½ cup)

¼ cup smoked almonds, chopped

Pink Himalayan sea salt

Soy sauce, to taste

Splash of truffle oil

1 handful spicy baby greens mix

Cooking Instructions

Sauté vegetables (except greens) in olive oil. Fold in the bread cubes. Add water. Add nuts, salt, soy, and oil. Fold in greens. Place mixture in a pre-oiled vessel and cover with foil. Bake at 350 for at least 40 minutes. If possible, make stuffing early in the day on the same day as the dinner. Uncover when done and cover again for reheating.

Now, a simple question: is there anything such as ‘vegan turkey,’ a contradiction in itself? I really wonder. A vegan consumes no animal food or dairy products. But then, vegan burgers do exist, which leads me to assume there is such a thing—or should be. The picture, from Clare Barnes, Jr’s Sleeping Under Blankets, and the level is NI1.


10.07.07. Humour, Intermediate, Recipes.

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