Recipes

Stuffing

This is the vegetarian stuffing we use for Thanksgiving. It is very flavorful!

Part One — The Bread (Best Done the Previous Day)

Bake a double amount of moist vegan loaf bread.

Cube most of it (about 70 ounces of bread) and let it dry on baking sheets.

To dry it faster, put it in an oven preheated to 175°F to 200°F, opening the oven occasionally to release the moisture.

Part Two — Trimming Vegetables

Clean and trim:

• 3 celeriac root
• 3 large brown onions
• 40 ounces button mushrooms

Set aside the celeriac trimmings that are not mushy, the inner brown skins from the onions, and any woody mushroom stems.

Part Three — The Broth

Sauté the woody mushroom stems with olive oil until they brown and release a lot of liquid.

Then add the onion skins, celeriac trimmings, and

• 2 quarts water

Simmer on medium heat (temperature 6) until the broth is deeply brown.

Part Four — The Vegetable Soup

Set up the food processor with the top slicing blade set to wide slices (setting number 4).

With the food processor on, feed the mushrooms through the chute to slice them. Set the sliced mushrooms aside.

Set up the food processor with its larger bottom blade.

Cut the celeriac roots into eighths.

Using short pulses, chop half the celeriac. Set it aside and chop the other half.

You can also use short pulses to similarly chop the onion, but the stuffing will have a better texture if you cut the onion into centimeter cubes by hand.

In a big soup pot on medium heat (temperature 6) cook:

• 1/4 cup avocado oil
• 1/2 stick butter
• 1/4 tsp salt
• the chopped onion

Once the onions are browned and have released their liquid, add:

• another 1/4 tsp salt
• the sliced mushrooms

Once the mushrooms have released their liquid, add:

• another 1/4 tsp salt
• the chopped celeriac

Cook until the celeriac bits are soft when tasted.

Turn the heat down to low as we prepare the broth.

Filter the broth twice. First pour the broth through a fine colander or strainer (we use a handheld strainer). Then filter a second time using coffee filters: we line a colander with three coffee filters in a Venn Diagram shape, and set that in a mixing bowl.

Add to the filtered broth:

• water to restore its volume to 2 quarts
• 1 Tbsp thyme
• a few dashes of gluten-free soy sauce

Then add it to the cooked vegetable mix. The result will be like a soup.

If the bread is not dry yet, bring this soup-like vegetable mixture to a boil and then set it aside until the bread is indeed dry.

Part Five — Add the Bread

Bring that soup-like vegetable mixture to a boil again before continuing.

Stir the dry bread cubes into the soup-like vegetable mixture.

Let the stuffing sit for 30 minutes, then stir again.