Anonymous wrote:

Anonymous wrote:Unless you stuff it in a turkey, it is called dressing not stuffing. I could see my IL's making it vegan and then stuffing it in the turkey.

This is regional. I grew up in the Northeast and no one ever called it dressing (though my CA grandmother does).

I grew up in the northeast and we called it dressing, stuffing, and filling.

Anonymous wrote:Vegan is a choice. Why should everyone else suffer because she misses stuffing? She can eat stuffing.

Who says anyone is suffering? It’s possible to make two types of stuffing. My family does it every year.

Vegan is a choice. Why should everyone else suffer because she misses stuffing? She can eat stuffing.

sadly most bread is not vegan because they contain regular processed white sugar The sugar is processed with the bone char of dead animals to make it white. Bread also contains enzymes and yeast which could be animal derived.

Don’t forget the gravy.

1 cup vegetable oil
2/3 cup chopped onion
10 cloves garlic, minced
1 cup all-purpose flour
8 teaspoons nutritional yeast
1 teaspoon Miso
8 tablespoons light soy sauce
4 cups vegetable broth
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS

Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, miso and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

You could do this if you sub out the tbsp of butter with margarine or Earth balance.

https://cooking.nytimes.com/recipes/1015399-wild-rice-stuffing-with-apples-pecans-and-cranberries

Anonymous wrote:Unless you stuff it in a turkey, it is called dressing not stuffing. I could see my IL's making it vegan and then stuffing it in the turkey.

This is regional. I grew up in the Northeast and no one ever called it dressing (though my CA grandmother does).

We typically eat a southern cornbread type stuffing but we now make gluten free dairy free stuffing and it is awesome.. it could easily be made vegan. Below is what I use.

Cornbread - over cook it so it is a bit dry
Gluten Free Stuffing Mix from the frozen section in whole foods.
Sautee chopped onions and celery in non-dairy butter or olive oil.
Mix all of this together with broth (I used chicken but you could use vegetable)
and a bunch of poultry seasoning.

Then bake.. it is so good!!

Unless you stuff it in a turkey, it is called dressing not stuffing. I could see my IL's making it vegan and then stuffing it in the turkey.

you basically need to read the label of ingredients ona package. or make it yourself.

Some do use animal broths in the ingredients. supplement with your own additions of chopped veggies...

Literally any stuffing mix (we like Pepperidge Farm too) with oil and vegetable broth. Throw in sauteed onion/celery/mushrooms.

My stuffing is the Pepperidge Farm package, plus onions and celery and some herbs, fat (oil will work), and broth (vegetable broth fine). I think vegan would taste just the same!

I would make a regular stuffing recipe using earth balance to cook the vegetables and add poultry seasoning! Should taste the same!

Well, tons of bread is vegan and you can get non-dairy spread and use vegetable broth in any other normal recipe. Of dishes that are hard to make vegan, luckily stuffing doesn’t seem like one of them.

I’m trying this one this year. Maybe do a test run? Omit the eggs or use an egg substitute.

https://www.epicurious.com/recipes/food/views/-simple-is-best-dressing-51124210

My daughter is vegan and the vegan stuffing recipe I prepared for her last year was not so great - looking for recommendations because stuffing is one things she misses most from her pre-vegan days.

Thanks