Is there any meal where stuffing feels more at home than around Thanksgiving?
I grew up eating stuffing as a side dish to our regular dinners as a child. So when I realized it was one of the easiest ways to repurpose old bread, I started playing with different ways to serve it other than alongside turkey.
So if you’re planning on serving something a little different this year like we are but still want to have some familiar flavors, you might want to try these Roasted Winter Veggie Bowls complete with vegan stuffing and gravy.
Fennel and Cornbread stuffing
About 8 cups cubed cornbread (or any old bread will do)
- 6 tablespoons oil or butter
- 1 medium fennel bulb, chopped, save fronds for serving
- 4 celery stalks, chopped
- 8 green onions
- 2 garlic cloves minced
- 2 apples or pears, peeled and chopped
- 2 tablespoons chopped parsley
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 teaspoon sage
- 2 cups broth
- salt and pepper
- 3 flax eggs (1 tbsp ground flax to 3 tbsp water) or 3 eggs
- Toast cornbread in the oven at 350 degrees until golden brown.
- Meanwhile, over medium heat sautee fennel, celery, green onion, and garlic with oil until vegetables are tender, about 15 minutes.
- Toss in apples/pears and cook, stirring occasionally about 5 minutes.
- Combine fennel mixture, parsley, oregano, thyme, sage, and 1½ cups broth in a large bowl. Add cornbread and toss to combine; season with salt and pepper. Let stand for 10 minutes, before adding the remaining ½ cup broth and toss,. Add eggs/flax eggs and mix gently just to combine.
- Transfer to a greased baking dish and top with a drizzle of olive oil.
- Bake at 400 degrees until heated through, about 30-45 minutes.
Roasted Winter Veggies
- 6 fresh beets
- 3 cups cubed sweet potato, pumpkin, or squash.
- 1 head of cauliflower
- Olive oil
- Salt and pepper
- Balsamic vinegar
- Vegan parm (or regular parm cheese)
- Slice beets into thin slices. Toss with olive oil and salt and pepper. Lat flat on a baking sheet and drizzle with balsamic vinegar.
- Toss sweet potato in olive oil with fresh thyme, salt and pepper. Lat flat on a baking sheet.
- Toss cauliflower with olive oil and then toss with parm to coat. Lay flat on a baking sheet.
- You can line your baking sheets with parchment paper or use a silicone mat.
- Roast all veggies at 400 degrees until slightly crispy and/or fork tender.
- 1 cup broth. Choose something flavorful, I love adding mushrooms for this reason.
- 2 tablespoons starch (flour, cornstarch, arrowroot, etc.)
- 2 tablespoons oil or vegan butter
- Salt and pepper
- 1/4 teaspoon coconut aminos, Tumari, or soy sauce
- Additional herbs like rosemary, sage or thyme.
- In a skillet over medium-low heat add oil (or melt butter).
- Next, sprinkle and whisk in the starch and let it cook for a minute or two until it bubbles.
- Then, add the broth, salt and pepper, and coconut aminos.
- Stir in herbs. Gravy will thicken as it cools slightly.
Don’t forget to make stuffing cakes with the leftover stuffing. Just mix in 1/4 cup of chickpea flour (or 3 eggs) form into cakes, and fry in a skillet. Delicious breakfast topped with the same gravy.
What are some of your favorite foods with a twist?