Whether you’re going meatless for a day, a month, for the earth or for the animals, there are numerous benefits to enjoying plant-based meals. Having so many clients and friends who are vegetarian (or vegan), I decided to dedicate today’s post to stuffing, a Thanksgiving favorite that’s usually made with chicken broth and thus, off-limits.
This recipe, adapted from Rolling Oats, is vegan and nut-free, which will also appeal to those with tree nut allergies. It’s simple to make, tastes great, and it’s guilt-free for those aspiring to a more compassionate, sustainable and healthy way of eating.
VEGAN STUFFING MUFFINS
Yield: 12 Muffins
8 cups Arrowhead Mills Organic Savory Herb Stuffing Mix
2 T Olive Oil
2 Bay Leaves
1 stick (8 T) Earth Balance Non-Dairy Margarine
4 ribs Celery, chopped
1 medium Yellow Onion, chopped
3 Delicious Apples, cored and chopped
Salt and Pepper, to taste
2 T Frontier Poultry Seasoning
1/4 cup fresh Italian Parsley, chopped
2-3 cups Imagine Foods No-Chicken Broth
- Preheat oven to 375 degrees F.
- Preheat a large skillet over medium-high heat. Add oil and 4 T margarine.
- Once the margarine has melted, add the bay leaves, vegetables and apples.
- Sprinkle with salt, pepper and poultry seasoning.
- Cook about 7 minutes until vegetables begin to soften. Add parsley and stuffing mix and combine.
- Moisten with no-chicken broth until all the stuffing is moist but not wet. Remove the bay leaves.
- Coat a 12-cup muffin tin with the remaining margarine. Using an ice cream scoop, fill the muffin tins with stuffing. Using the back of the ice cream scoop, or your fingers, pack the stuffing mix into the tins.
- Bake 10-15 minutes until set and crisp.