How To Make Vegan Stuffing for the Holidays

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The Wiktionary defines Veganism as follows: “The practice of eating neither meat nor other animal products, such as fish, milk and milk products, eggs, and honey.” Many people today engage in this eating lifestyle. Sometimes it is a matter of health, but many times it is a state of mind. It is no longer difficult to find many recipes that give you a large variety in your menu planning.

This is a yummy relatively easy stuffing recipe that you can make vegan by removing the mushroom soup and increasing the vegetable broth.

  • 1 – 1 pound loaf day-old bread
  • 1 (10.75 oz) can condensed cream of mushroom soup
  • 1 (10.5 oz) can vegetable broth
  • 1/4 cup water
  • 1 tsp poultry seasoning
  • salt to taste
  • ground black pepper to taste
  • 1/2 cup wild rice, cooked – optional
  • 1/4 cup dried cranberries – optional
  • 1/2 cup chopped mushrooms -optional
  • 1/4 cup chopped walnuts -optional
  • 1/4 cup cubed apples -optional

In a bowl, mix together the first seven ingredients which are bread, soup, broth, water, seasoning, salt and pepper to taste. It may be easier to mix with your hands instead of a spoon.  Now add any of the optional ingredients that you’ve chosen. Your mixture will be very sticky.  Shape your creation into a loaf and wrap it in foil that has been sprayed to avoid sticking. Bake for one hour at 350 degrees F. It can be sliced and served.

For the bread, you can use any type such as a multi grain or sourdough. Anything works.

You can use pecans instead of walnuts.

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