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 vegetarian clients and friends (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.
Happy Thanksgiving!
VEGAN STUFFING MUFFINS
Yield: 12 Muffins
Ingredients:
- 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
Directions:
- 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 for 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.