farmhouse vegan stuffing

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Thanksgiving is the beesssstttt. It's my all time favorite holiday because it revolves around family, food and recognizing what you're most grateful for in life. Just a few of my favorite things. 

This is my second vegan thanksgiving. Last year was great and I remember that it was the first thanksgiving meal I'd ever had that I didn't leave feeling tired and uncomfortably full. Everyone around me humored me by trying my vegan stuffing but I was the only one who would eat my dairy-free pumpkin pie. (which was fine, because more for me!) But, I also felt kind of annoyed that I was sitting around a table with a dead turkey center piece and the idea of having a plant based thanksgiving would never even be considered. 

I read an interview the other day and one of the questions was, "what is something that you're passionate about that you wish others would be more passionate about also?" 
For me, it's one word: veganism. I believe people should reduce the amount of animal products they consume for their health, the environment and for the animals. There is not a cruelty-free way to kill an animal. There just isn't. I don't care how green the grass is on the pasture or how much space they have to roam, there is no humane way to kill an animal that doesn't want to die. 

I want people to enjoy this holiday with family and focus on the beautiful blessings in our lives. I do not think that it needs to revolve around a dead bird. However, getting rid of the turkey is probably a non-negotiable in your family. It is in mine. But what about the sides? Is there a rule that you have to use butter, cream and eggs? Find a non-dairy alternative! While you're at it, swap out the refined white sugar for maple syrup and the chicken broth for low sodium vegetable broth. I challenge you to make small changes while cooking to provide your family and yourself with a healthier (and just as delicious) meal. 

This stuffing is vegan, contains no oil or any questionable ingredients. It's also really delicious and satisfying. Let's just say it gets the job done. Make this stuffing or any other vegan recipe for your family this holiday. You don't even need to tell them it's vegan until after they've tried it and loved it! Share the love by feeding your family and friends food that is actually good for them!!

READ MORE ON MY TOP FIVE REASONS YOU SHOULD STOP EATING MEAT HERE


I N G R E D I E N T S

8 pieces of sourdough Bread
1 acorn squash
20 brussels sprouts
6 celery stalks
1 yellow onion
2 cups of spinach, packed
1 1/2 cup of vegetable broth
2 tablespoons of dried or fresh thyme
salt and pepper to taste

R E C I P E

Prepare the bread the night before by letting it sit out to harden. If you don't have the time to let the bread sit overnight, then toast the slices before cutting it into small cubes. 

Preheat the oven to 375 degrees Fahrenheit

Cut the acorn squash half, spoon out the seeds and then slice into thin strips. You can leave the skin on while roasting. Put the strips on a baking sheet. 

Wash and slice the brussels sprouts in half and lay face up on a separate baking sheet. Roast both the squash and sprouts for 45 minutes. 

I am using no oil in this recipe but if you'd like to drizzle a little on the veggies before roasting, they will become crispier while roasting. 

While the veggies are roasting, cut the ends off of the celery stalks and then slice them into about quarter inch slices. Take the outside layer of the onion off and roughly chop it. Cook the celery and onion in a large pot on medium heat, stirring occasionally. 

Once the celery and onion have cooked for about eight minutes and have turned translucent, stir in the cut bread. Let the bread cook with the vegetables on low heat then stir in the vegetable broth, thyme, salt and pepper. Let this all cook together for three minutes then stir in the spinach and let cook on low heat until the vegetables have finished roasting, stirring occasionally. 

When the vegetables have finished roasting, cut the skin off the squash, cut it into cubes and mix both the brussels sprouts and squash into the pot. 

Turn the oven heat down to 350 degrees Fahrenheit. Rub a small amount of coconut oil on the inside of a platter before spooning the stuffing into the baking dish. Put a handful of spinach on top before baking the stuffing for 12 minutes. 

Enjoy this healthy + delicious, Thanksgiving side!


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