Vegan Thanksgiving Stuffing

This year, we had a really small group for Thanksgiving and so we veganized it.  There was a turkey for the carnivores, but also a Tofurky:)  Veganizing Thanksgiving is pretty easy to do, just use non-dairy cream and butter substitutes.  The gravy recipe we used was so yummy thanks to Daphne Oz's recipe from The Chew, try it next year-you may never go back to turkey gravy again!

My favorite part is the stuffing, so here's the basic recipe that I've been making for several years.  The secret trick is to make a puree of celery and onion, and stir that in with the rest of the veggies.  I got the idea from a recipe I found somewhere years ago, but am unable to locate it to provide a link.  Also, you can cook the veggies and puree the day before, so on Thanksgiving day, you just have to mix it together and bake it.  The herbs used in this recipe were from a package of poultry mix, which usually includes sage, thyme, rosemary, and marjoram, that way you don't have to buy each one separately.  Here's a picture of our vegan dinner with the yummy stuffing:

Vegan Thanksgiving Stuffing
makes a really full 9x13 inch pan
12 cups of one inch dried bread cubes, use good artisan bread
2 T olive oil
1/3 cup water
4 c celery chopped, divided in half
2 c onion chopped
2 c chopped carrots
2 leeks, green parts removed, white parts cut into quarters, then sliced
1 8 oz package mushrooms, chopped in small pieces
1 stick earth balance (1/2 cup)
salt, pepper
3 T chopped fresh sage
2 T chopped fresh marjoram
2 T chopped fresh thyme
1 T chopped fresh rosemary
5 cups no sodium vegetable stock, divided
4 t Ener-g egg replacer

In a large covered pan, over medium heat, cook the 2 T olive oil, 2 cups of the celery, 2 cups onion, and 1/3 cup water for 10-15 minutes until really soft, but not browned.  Stir occasionally through the cooking time and keep the cover on when not stirring.  Remove from the pan and let it cool.

When cool, place into a food processor and puree until smooth, then set aside.

In the same pan you used for the puree, add the stick of earth balance, 2 cups celery, 2 cups carrots, and 2 leeks and season with salt and pepper.  Saute about 5-6 minutes over medium heat until veggies are slightly soft.

Add the mushrooms and herbs (sage, marjoram, thyme, rosemary) and continue to cook for 5 more minutes or until the mushrooms are brown.  Taste and season with more salt and pepper if needed.

In a quart sized glass jar, add 4 cups of veggie broth and 4 t egg replacer.  Cover and shake well.

In a large bowl, add the dry bread cubes, celery/onion puree, and vegetable/mushroom mix.  Add 4 cups of the broth/egg replacer and gently mix it all together. Place into a greased 9x13 inch pan.

Cover and cook in a  350 degree oven for 35 minutes.  Remove from the oven, uncover and check to see if you need to add more broth.  Cover and return to the oven for about 5-15 more minutes or until the stuffing is moist and heated through in the middle of the pan.

Here's for you brother.