Delicious Thanksgiving stuffing
Thursday, October 03, 2024
This recipe is inspired by Plant Based Dads' stuffing. I've made a few modifications so we can enjoy it completely guilt-free, without worrying about cholesterol spikes.
What You're About To Discover:
- Ingredients
- Instructions
- What makes it cholesterol-free?
Ingredients
Stuffing
- 16 whole wheat bread slices, cubed into 1-inch pieces (I prefer Ezekiel bread)
- 2 cups vegetable broth (no salt added)
- 7 scallions, diced
- 6 celery stalks, diced
- 3 carrots, diced
Dressing
- 1 Tbsp white miso paste
- 1 Tbsp fresh rosemary (or dry if fresh not available)
- 2 Tbsp garlic powder
- 1 Tbsp thyme
- 1 Tbsp sage
- 1 Tbsp nutritional yeast (heaping Tbsp)
- ⅛ tsp black pepper to taste (feel free to add more)
Instructions
1. Prep the Bread
- Preheat the oven to 250°F.
- Line a shallow baking sheet with parchment paper and spread the bread cubes on it.
- Bake for 45 minutes, tossing every 20 minutes to ensure even browning.
- When done, set the oven to 350°F for later.
2. Prep the Veggies & Combine
- In a deep pan, add ¼ cup of the vegetable broth and sauté the scallions, celery, and carrots.
- Sauté for 5 minutes or until the veggies soften, adding more broth if needed.
- In a large mixing bowl, combine the sautéed veggies with the baked bread cubes and mix well.
3. Make the Dressing
- In a small bowl, whisk together the miso, rosemary, garlic powder, thyme, sage, nutritional yeast, black pepper, and the remaining vegetable broth.
- Pour the dressing over the bread and veggie mixture, stirring to coat everything evenly.
4. Finish It Up
- Preheat the oven to 350°F.
- Transfer the stuffing to two large casserole dishes and cover with aluminum foil.
- Bake for 35 minutesRemove the foil and bake for an additional 10 minutes to brown the top.
- Serve as-is or top with gravy for extra flavor!
What Makes it cholesterol-Free?
This recipe is 100% cholesterol-free for two reasons:
- No dietary cholesterol: Since animal products are the only source of dietary cholesterol, this 100% plant-based recipe keeps your cholesterol in check.
- No added fats: Some high-fat recipes might be labeled as cholesterol-free, but the saturated fats in them will get converted into cholesterol by your liver. This recipe skips that risk entirely.
Have a thanksgiving recipe you want me to review?
You can send it to hello@withoutstatins.com! I’ll make quick adjustments to make it cholesterol-safe and send it back your way. 😉
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