(Nut-free)

Traditional bread stuffing gets a compassionate makeover by using delicious, protein-rich vegan sausage. The optional dried cranberries or cherries add a gentle sweetness and a festive appearance, contrasting beautifully with the fresh parsley and sage. A Chef Sara Boan (Compassionatecuisine.org) recipe.

 

Makes 10-12 servings

 

Ingredients

¼ cup vegan butter (such as Earth Balance) or olive oil

2 large onions, chopped

8 stalks celery, chopped

2 tablespoons chopped fresh sage, leaves only, or 2 teaspoons dried rubbed sage

3 large vegan sausage links, such as Field Roast Smoked Apple-Sage sausages, crumbled

1 large loaf day-old sourdough bread, cut into ½-inch cubes

½ cup fresh parsley, leaves only, chopped

1 teaspoon salt, plus more to taste

Freshly ground black pepper, to taste

⅔ cup dried cranberries or cherries, coarsely chopped (optional)

3-4 cups vegetable broth

 

Method

1. Preheat the oven to 375°F. Lightly oil a 9-inch by 13-inch baking dish and set aside until needed.

2. Heat the vegan butter or olive oil in a large skillet over medium-high heat. When hot, add the onions and celery plus a pinch of salt, then cook until the vegetables are translucent and softened, approximately 10-12 minutes. Add the sage and crumbled vegan sausage, and cook for an additional 3-4 minutes, until the sausage is just beginning to brown.

3. Transfer the mixture to a large bowl, then add the bread, parsley, and optional dried fruit. Season with salt and pepper, then pour in 3 cups vegetable broth, using a spatula or your hands to mix everything together until well-coated and moistened. If the mixture seems too dry, add some additional broth. Taste the stuffing, adjust seasonings as needed, then spread the mixture evenly in the prepared baking dish, pressing down with your hands to make it smooth and uniform. Cover with foil, place in the oven, and bake for 35-40 minutes, until heated through. Remove the foil and bake for an additional 10 minutes, until the top is lightly browned. Serve hot.

 

Rich Vegan Gravy

(Gluten-free option, nut-free)

This delicious gravy, loosely adapted from a version by Chloe Coscarelli, makes a wonderful topping for just about any dish that needs a rich, creamy, and savory finish. For a gluten-free option, substitute your favorite gluten-free flour blend for the wheat flour, and use slightly less, as it thickens more quickly. A Chef Sara Boan (Compassionatecuisine.org) recipe.

 

Makes approximately 3 cups (6-8 servings), easily doubled

 

Ingredients

2 tablespoons grapeseed, sunflower, or canola oil

1 large onion, roughly chopped

2 cloves garlic, minced

¼ cup nutritional yeast

½ cup all-purpose flour

2 cups vegetable broth, heated

2 tablespoons tamari soy sauce

½ teaspoon salt, plus more to taste

1 tablespoon fresh thyme, finely chopped

Freshly ground black pepper, to taste

 

Method

  1. Heat the oil in a medium saucepan, then sauté the onion until soft and translucent, approximately 5-10 minutes. Add the garlic and cook for one minute more, then add the nutritional yeast and flour and cook for an additional minute.
  2. Pour in the hot vegetable broth and tamari, whisking well, and heat until the mixture is bubbling and thickened, stirring occasionally to prevent scorching.
  3. Transfer to a blender and blend until smooth, then stir in the chopped fresh thyme and black pepper. Taste, adjust seasonings as necessary, and serve hot. (To make ahead, store in the refrigerator for 2-3 days, then reheat over medium heat on the stovetop, stirring frequently to prevent scorching.)