Stuffing has always been my favorite part of Thanksgiving dinner. When I realized the gross way in which stuffing is traditionally cooked, I was put off, to say the least. Luckily, there are a lot of cruelty-free vegan stuffing options out there that don’t call for being cooked inside a turkey. This one is extra-delicious and definitely something to be thankful for.
Butternut Squash, Brussels Sprouts, and Bread Stuffing with Apples
1 lb. butternut squash, cubed 1 lb. Brussels sprouts, halved 1 medium Gala apple, diced into 1/2-inch cubes 2 shallots, thinly sliced 3 Tbsp. olive oil Sea salt and pepper, to taste 1 cup diced onions 1 cup diced celery 10 slices crusty vegan sourdough bread, dry cornbread, or whole-grain bread, left out for a day and cut into cubes 1 1/2 cups vegetable broth, plus more as needed 1/3 cup dried cranberries 1/3 cup pecans or walnuts 2 tsp. chopped fresh rosemary 1 tsp. fresh thyme 1 tsp. chopped fresh sage
Preheat the oven to 400°F. Toss the squash, Brussels sprouts, apple, and shallots in 2 tablespoonfuls of the oil and season well with salt and pepper. Roast until the vegetables are very tender. Remove from the oven and reduce the oven temperature to 350°F.
Heat the remaining oil in a large pot. Sauté the onions and celery until translucent, about 5 to 8 minutes Add the bread cubes and cook until golden brown. Add a dash of salt and pepper.
Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir until the bread absorbs almost all the broth. Transfer to a baking sheet and bake at 350°F for about 20 minutes. Serve hot.
Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights? Read more.