Plant based Thanksgiving Stuffing

 Looking for a simple plant based alternative to holiday stuffing? This one is our go to, which pleases every time!

1 cup diced onion

1 cup sliced and chopped mushrooms

5 medium garlic cloves 

1 cup chopped celery

1/2-1 cup vegetable broth

3 cups plant based bread, broken or coarsely chopped (preferrably day old/dried out) - I usually use a mixture of sourdough and multi-grain or whole wheat breads with nuts and seeds

1/2 c. fresh parsley, chopped

2 T. fresh sage, chopped

2 Tablespoons fresh thyme

Salt and pepper to taste

1/4 c. nutritional yeast (optional to taste)

2 T. soy sauce (optional)

1/2 cup coconut cream (refrigerate a can of coconut milk - the cream will solidify at the top when cold)

Sautee onions, celery, garlic and mushrooms until tender and translucent in soy sauce over medium heat in large frying pan or sauce pan (water or broth may be used instead of soy sauce if desired). Add additional water or broth to keep contents from sticking and burning, but some carmelization creates a great flavor. 

Add coconut cream and allow it to melt. Add spices and herbs, and cook for 1 min. The sage and thyme are essential to give it the poultry like flavor. 

Stir in bread chunks, coating with coconut cream and cook, tossing and stirring occasionally for 2-3 minutes. 

Add just enough vegetable broth to moisten as desired. Add nutritional yeast, salt and pepper to taste. 

Note* Some bits should be moist, while others slightly chewy or crunchy. 

Apple chunks or nuts may also be added at this time if desired.