We had a lovely Vegan Thanksgiving potluck this weekend among our Plants & Animals volunteers and friends. Every time we get together, we always join over amazing food. Pumpkin spice roasted chickpeas, mac’n'cheeze, mashed potatoes, spring rolls with a spicy peanut sauce, kale salad, Denver Seitan holiday roast, chocolate chip cookie dough dip, a Beet Box apple pie, and a Watercourse coconut cream pie all made appearances, in addition to these Stuffin’ Muffins that I made, which were featured yesterday on Instagram by @veganspin.
The recipe was super easy, and the outcome was absolutely delicious. I made a test batch the day before which made five muffins, and I ate all five of them within a few hours, despite all the willpower I could muster. Stuffing has always been one of my favourite holiday foods, and I know I do not stand alone in saying that the crunchy part is the best part. That’s part of why these muffins are so awesome–more crunchy parts! Also, they’re adorable and simple to serve and eat. I’d like to try them in mini-muffin pans sometime.
So, have a lovely Meatless Monday, and truly spread the love and give thanks on Thanksgiving by not eating animals, but by loving them (and maybe even adopting a turkey!). Follow the jump for the recipe and more pictures!
makes 24-36 muffins
- 2 loaves of bread (Rudi’s Organic Colorado Cracked Wheat)
- 2-3 tablespoons vegan margarine (Earth Balance)
- 8 ounces mushrooms (baby bella crimini), finely diced
- 1 onion, finely diced
- 1-2 tablespoons white wine vinegar (or other liquid) for deglazing
- 2 teaspoons Liquid Smoke (optional)
- 3-4 stalks of celery, finely diced
- 1 apple (Braeburn), finely diced
- 3-4 cloves garlic, finely diced or pressed
- 2 tablespoons parsley, finely diced
- S&P, to taste
- 3-4+ cups vegetable/vegetarian stock, to desired wetness
- 2 tablespoons ground flax
- more margarine or oil to generously coat muffin pans
- Cube your bread into a small-ish uniform size. I left the crusts on, but some people like save the crust for bread pudding. Put it in a bowl or baking sheet and let it get a little stale. I left mine out overnight.
- In a large stock pot, melt the vegan margarine. Add the finely chopped mushrooms and onion. At a low temperature, saute until the mushrooms brown and the onions turn clear. You should have a fine aroma going in your kitchen.
- Deglaze with the white wine vinegar and liquid smoke, cooking for a few more minutes.
- Add in the celery, apple, garlic, and parsley. Let cook down for 5-1o minutes.
- Add S&P to taste.
- Add vegetable stock and bring to a simmer for a few minutes to get the flavour really intermingled. Add any other spices you’d like at this point.
- Stir in the ground flax. (This works as a binder to keep the muffins together. You could also try throwing in some Ener-G Egg Replacer or even some applesauce, which I’ll try next.)
- Add the cubed bread to the stock pot. Stir carefully and slowly to get all of the bread covered, taking care not to mash it but mix it. If it’s too dry, add more veg stock; too wet, add more bread, or even some flour.
- Grease your muffin pans with vegan margarine or oil. They tend to be a bit sticky, so make sure they are well coated. Scoop the stuffing into the muffin tins, piling it up and squishing it in. It won’t rise like normal muffins do.
- Bake in the oven at 325 degrees for 20-40 minutes, until desired crispiness.
- Let cool slightly before you take them out of the tins (it’ll be much easier). Scoop them out with a rubber spatula or clean spoon.
- Eat them. All of them. Enjoy!