wild rice cornbread stuffing
This stuffing by Rachel Spurr is sooo good. I can't wait to serve it to my Thanksgiving guests! It's pictured here inside of Rachel's Tofu Roulade.
To find out more about Rachel's catering offerings, you can contact her at rspurr1@aol.com. Here's the recipe for the stuffing - enjoy!
Wild Rice Cornbread Stuffing
Serves 6-8
Ingredients
- 2 tbs olive oil
- ¼ onion
- 1 rib celery, cubed small
- ½ apple
- 1/2 tsp rubbed sage
- 1/8 tsp black pepper
- 1/8 tsp sea salt
- 3 cups vegan corn bread, pre-cooked
- 1/2 cup wild rice, pre-cooked
- 2 tbs pecans
- 2 tbs dried cranberries
- 1/2 tsp poultry spice
- 3/4 tsp sea salt
- 2 tbs parsley
- ½-1 cup vegetable broth
Steps
- Add the first 7 ingredients to a sauce pan and cook 10-15 minutes or until apples and celery begin to soften.
- Meanwhile, crumble precooked vegan cornbread into a large bowl.
- Add wild rice, pecans, dried cranberries, poultry spice, sea salt and parsley.
- Mix in sauteed mixture, stirring well.
- Adjust seasonings as desired.
- Add vegetable broth.
- For a moisture dressing, more vegetable broth can be added.
- Place in a well oil pyrex dish or casserole.
- Bake covered at 350 for 1 hour, uncovering in last 20 minutes of cooking.
Yum! What kind of stuffing are you going to eat this Thanksgiving? Be sure to share your tasty recipes in the Recipe Gallery!
23 comments
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O, my word, i served that recipe at thanks giving, and i had so many comploments on it,( everyone was saying, what recipe did u use, how did you make it. I said i found it in Alicia silverstones cook book.
next year, i will for sure use that one again
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@Rachel Lubbon- There is a great Cornbread recipe in The Joy of Vegan Baking as well! :) I'm gonna give it a try in this stuffing this year! It'll be my first time to make stuffing from scratch- we'll see what happens....
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I am so making this! Im serving a vegan Thanksgiving this year for my family (my son, 17 and I are vegan - hubby and daughter 5, are veg). Im making vegan individual pot pies, but my son, who eats like you would not believe, wants a stuffing, mashed potatoes and gravy, etc also. This looks perfect!
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I know that meat substitutes can be made with soy products...there is absolutely no reason to eat meat...
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Alicia also has a recipe for Cornbread in The Kind Diet, page 163. It's very sweet (and very good).
1 cup sorghum or maple syrup
1 1/2 cups soy milk (or soy/rice blend)
1/4 cup safflower oil
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. fine sea salt
Preheat oven to 400*F. Oil a 9" x 9" (or similar size) baking dish or 12-cup muffin tin. Combine first three ingredients in medium bowl; mix well. In another bowl stir remaining ingredients. Add dry mixture to wet mixture and mix just until well combined (if overmixed she says muffins can become heavy and tough). Pour batter into prepared baking dish and bake 25-30 minutes or until a toothpick inserted in the center of the cornbread or muffin comes out clean.
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Cornbread recipe for Rachel (and everyone else too!)
I can't remember where I got this but I veganized it and it still tastes great.
1 1/2 c. flour
2/3 c. sugar. I used vegan cane sugar.
1/2 c. yellow corn meal
1 T. baking powder
1/2 tsp. salt
1 1/4c. milk. I use unsweetened almond milk.
2 eggs. I personally use Ener-G egg replacer or sometimes natural applesauce, but you can pick your own substitute.
1/3 c. vegetable oil
3 T. earth balance buttery spread
Mix flour, sugar, cornmeal, baking powder and salt and set aside. In a separate bowl mix milk, egg substitute, oil, and earth balance buttery spread. Add wet ingredients to dry ingredients and mix until well combined.
Bake at 350 for about 35 minutes.
Enjoy!
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I have been following your page for almost a year now, I went from omnivore to vegan (no baby steps for me!) in mid-January of last year. Being from Canada, we celebrate Thanksgiving in October, and I thought I would share some of the highlights from our first vegan holiday feast.
It should be mentioned that at the moment, the only vegan in the family is me, my children are 4 and 5 and they eat what they are served (usually) but my husband is not, nor are my parents.
I served for our meal, Acorn squash stuffed with home made baked beans, a wild rice and barley pilaf with cranberries, mushroom stuffing, maple glazed carrots, steamed green beans, and a salad of greens from our garden. For Desert my parents brought a vegan apple pie. I have to tell you it was AMAZING!!!! Everyone loved the food, and my non veggie parents, left asking to borrow my cookbooks and I think might be interested in making the jump. For them, it was a lot about the fact that we were able to eat a feast knowing, that Dad didn't have to worry about his collesteral and no one had to worry about calorie counts. Aside from the pie of course!
I was pretty nervous about hosting a holiday meal without the big centerpiece of an animal on the table, but honestly, I don't think anyone missed it. Bring on Christmas dinner!
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Well I was going to make vegan cornbread stuffing, but there's no way on earth I can resist making this too! There aren't any rules against having 2 stuffings are there?
Rachel I've got Dr. Neal Barnard's vegan cornbread posted at my blog. I tried it last week and it was excellent! lilibethsvegangarden.blogspot.com
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Does anyone know a good vegan cornbread recipe?? I've been looking for one and have made some flops in the past.
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here a nice video called:
thanksgiving - let's talk turkey
Created by Ciddy Fonteboa and Gabriel Sabloff
http://www.youtube.com/watch?v=MxIxuiM_2IU
greets to lily
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Happy Thanksgiving world, Be peaceful, thankful every morning of Life, it is a wonderful journey and always a few surprise gifts.
Note: My family loves to pace ourselves and graze for hours. But there are some who actually speed eat/bulk feed...Danger! Huge meals like Thanksgiving are dangerous for the human body; our stomachs are about the size of our fist, so piled plates of food at one sitting can overfill us where we have to unbutton pants and have difficulty breathing freely; this causes all our organs to strain to get normal oxygen levels, particularly, the heart. Everyone should know CPR but like myself, many of us don't; the basics are 100 compressions per minute, counting "one mississippi, two mississippi, etc." - this may save a life and wish it would be taught to all teenagers to know for the rest of their llives.
http://www.cnn.com/2010/HEALTH/10/18/cpr.rules.heart.association/index.html
Also, interesting article that also mentions Candle 79. Sidenote; a local POV on Steve Wynn; although it's always good for another human to be vegan, he is not admired in Vegas for many many other reasons, as noted in his political rants on quarterly analyst conferences and he is always and first about money, always; very much for the rich.
"The Rise of the Power Vegans"
http://www.businessweek.com/magazine/content/10_46/b4203103862097_page_2.htm
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This looks delicious! I am looking for dishes that will appeal both to vegans and non-vegans and this looks great!
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No vegetarians in my family except my son and me! I need a great dish to bring for Thanksgiving...or else we'll be starving! haha!
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This looks wonderful. A great addition to the Thanksgiving table :) Thanks for sharing this recipe!
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This looks fabulous..Thanks for sharing it! I am also going to make my seitan vegetable pot pie, a Thanksgiving favorite of my family since I was about 20 and made it for the first time..
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Dani - Poultry spice is a seasoning mixture of sage, thyme, celery salt and savory. No worries, and no actual poultry. :)
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