|The finished stuffing in the Slow Cooker|
After that, I didn't get much stuffing : (
But last year, I saw an online post for a vegan stuffing, and I got inspired. (I think it was on fatfree vegan, but I cannot recall for sure). In any case, I didn't have enough distressed bread on hand to make it from scratch.
So, I looked at the back of the stuffing package, and combined it with the online recipe, and hit the jackpot! This one is easy, low fat, and vegan! It can be made in the slow cooker or in the oven. And, there's a do-ahead option for minimal last-minute fussing.
Here it is:
Saute in dry skillet (a little oil may be used if you like, but its not necessary)***
1 cup onion1 cup celery
1 ½ cups fresh mushrooms (about 8-10 oz pkg, sliced)
OR 2 4oz cans mushrooms, drained
1/3 cup minced parsley
mix veggies into a 12 to 16 oz pkg of vegan herb seasoned stuffing mix (I've had good experience with Pepperidge Farm & Store Brand both - but discovered I don't like the cubed kind)
|Ready to bake|
1 large bouillon cube (or 1 Tablespoon Veggie Bouillon powder)
¼ cup slivered almonds, toasted **
Pour in greased 3 qt casserole, bake, uncovered 350 deg, 30 min (That's what I did last year)
OR Pour into an oiled Slow Cooker or Crock Pot and cook on high 1 to 1 1/2 hours. (That's what I did today)
*This recipe makes a very dry stuffing. If you like a moister stuffing, add more water here, or at serving time, a little boiling water may be drizzled into mixture until it's just to your liking.
**If you like toasted slivered almonds, you can cook a bunch all at once. I did, because I hope to feature Green Beans Almondine soon.
***If you want a more stress-free cooking day, these veggies may be cooked ahead and refrigerated or frozen. On cooking day, thaw them and combine them with the other ingredients & cook for a super-quick Side-Dish.