Vegan Bread Dressing Food
VEGAN BREAD DRESSING
I lost my Bread Dressing recipe but a friend of mine makes this one and I'm excited to see how it turns out. From the Best of Silver Hills cookbook. Sounds delicious! Update: We made this for Thanksgiving and it was nice and moist and very flavorful. Everyone was digging into it! I baked it for 20 minutes then covered it with tinfoil and baked it 20 more minutes to keep it moist.
Provided by Enjolinfam
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix bread cubes, sage, 1/2 tbsp chicken style seasoning, and nutritional yeast together in a large bowl. Set aside.
- Pour cashews, salt, and 1/2 tbsp chicken style seasoning into blender. Add water and blend until very smooth.
- Add olive oil to fry pan and saute celery and onion pieces until soft.
- Add blended mixture to pan with sauteed celery and onions and bring liquid to a boil.
- Pour liquid over bread cubes. Mix thouroughly.
- Preheat oven to 350°F.
- Place bread cubes in an oiled 8x8 inch casserole dish and bake for 30 to 40 minutes.
- Serve hot with canberries and gravy!
Nutrition Facts : Calories 107.8, Fat 8, SaturatedFat 1.5, Sodium 300.4, Carbohydrate 7.4, Fiber 1.4, Sugar 1.5, Protein 3.4
CLASSIC BREAD DRESSING
This is the classic bread dressing I make every year for Thanksgiving. I think it's from a Betty Crocker cookbook. Just posting it here to keep track of it.
Provided by DragonIady
Categories Thanksgiving
Time 1h
Yield 1 9x13 pan, 8 serving(s)
Number Of Ingredients 8
Steps:
- Make bread cubes ahead of time and set out on counter so they can get a little "stale.".
- Melt margarine in dutch oven over medium-high heat.
- Cook celery and onion in margarine, stirring occasionally, until tender; remove from heat.
- Toss celery mixture and remaining ingredients.
- Pour dressing into a greased casserole. Cover with lid or aluminum foil and refrigerate until about 30 minutes before poultry is done.
- Bake uncovered in the same oven with the poultry about 45 minutes or until hot. Spoon poultry drippings over stuffing as it cooks.
- Continue to bake the dressing while you let the poultry stand 15 minutes before carving.
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- Dry out your cornbread. You can do this by allowing it to sit out and become stale for 1-2 days. If you don't have that time, chop the cornbread into cubes, and place in the oven set to 250 degrees F, and bake for 30-40 minutes.
- Preheat your oven to 350 degrees F. Add 1/4 cup of vegetable stock to your large sauté pan at medium-high heat. Add onions and celery. Sauté until soft, about 3-5 minutes.
- Add basil, thyme, and rosemary. Stir to coat the onions and celery. Cook for an additional minute. Add the rest of the vegetable stock and fresh parsley. Bring to a boil.
- Add dried and cubed cornbread to a large bowl. Slowly ladle broth over the breadcrumbs. Gradually stirring to combine. You don't want to add too much broth, but you also don't want to add too little. Too much broth will make your cornbread break apart and become mushy. Too little broth will make your stuffing turn out dry. Ladle enough broth that the breadcrumbs are coated but still retain their shape. You may not use all of the broth.
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- Prep: Cut bread into 1 inch cubes. Spread onto a baking sheet, cover with a clean towel, and let sit on the counter overnight, until stale. (For a quicker alternative, place the baking sheet with the bread cubes in the oven while it preheats to dry them out).
- Veggies: Preheat oven to 400°F (204°C). Heat 2 Tbsp of oil or butter in a large saute pan over medium heat. Add the mushrooms, cooking until they sweat out their moisture and become soft, about 5 to 7 minutes. Add onion, celery, carrots, and garlic, cooking until veggies are soft, about 10 more minutes.
- Assemble: In a large bowl, drizzle remaining butter (melted) or oil over bread cubes, tossing to coat. Add cooked veggies, parsley, and spices, tossing again to combine*. Drizzle in broth and briefly stir to combine.
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