I re-created my mom's stuffing recipe after I went vegan two holidays ago, and this is what I do now! The stuffing comes out moist and delicious in the oven, and it crisps up nicely on top. Once I make my holiday gravy, I just slather that onto the stuffing, and then I'm in stuffing heaven. All this talk of stuffing is making me very hungry...
New Traditional Stuffing
(I recommend doubling or tripling this recipe if you have a lot of people coming)
1 package of your favorite vegan bread
2 c. onion, chopped well
2 c. celery, chopped well
3 tbsp Earth Balance Margarine
4 servings EnerG Egg Replacer
(mixed with water according to directions on the package)
3 tbsp. Poultry Seasoning
2-3 c. Really good Vegetable Broth or Stock
More Poultry Seasoning to taste
Salt to taste
Place margarine in a medium-sized pan on medium heat. Once it melts, add onions, celery, poultry seasoning, and salt. Stir occasionally and cook for 5-7 minutes. While vegetables are cooking, rip up bread into small chunks and place in a casserole dish. Once vegetables are done cooking, pour them onto bread and mix well. Slowly pour egg replacer over everything, and mix well. Add enough broth to moisten the mixture. Place in a 350 degree oven for about 35-45 minutes, or until the top of the stuffing has browned nicely.
Remember - taste your mixture before putting it in the oven to make sure it has enough Poultry Seasoning.
Variation: Vegan Sausage and Apple Stuffing
Based on the same recipe as the Traditional Stuffing, but added to the mix will be sliced apples and crumbled, browned Gimme Lean sausage (this is a vegan sausage that can be found in Whole Foods and most health food stores). To make the sausage crumbles, just add some oil to a pan, heat to medium, and crumble Gimme Lean into pan and cook until nicely browned. Add whatever spices you want to add extra flavor.