Sides, Thanksgiving, Weeknight main, New Year’s Day
INGREDIENTS
5 toasted or stale gluten-free bread slices, cut into cubes
1/4 cup water for sautéing, more if the pan dries up. Use reverse osmosis water if you have access to it)
1 large red onion, diced
3 stalks celery, chopped finely
12 garlic cloves, minced
1/2 cup walnuts or other nuts, finely chopped (use the food processor to save time if you have one)
2 teaspoon dried sage
2 teaspoon dried thyme
1 teaspoon fresh ground pepper
1 cup cabbage kimchi, squeezed and chopped
2 cups of veggie broth
1/2 cup dried cranberries
1 15oz can chickpeas, drained and rinsed
Optional – 2 tablespoons vegan butter, melted
Optional – 1 tablespoon of sriracha, because this makes everything better
DIRECTIONS
Preheat oven to 350°F. This is based on the linked recipe, though there are substantial differences.
Water sauté the onions, celery and garlic. Add more water if needed. Move off heat once onions are translucent
Mix the bread cubes, sautéed onion mix, nuts, sage, thyme and ground pepper in a large bowl.
Add kimchi, cranberries, broth, chickpeas and optional butter if using. The mix should be moist, but not soggy.
Pour the stuffing into a large baking pan and bake for covered for 30 minutes. I use a large cast iron skillet that has a lid to cover it.
Remove cover and bake another 5 to 10 minutes until the stuffing has browned on top.
NOTES
Because of the chickpeas, this becomes a more complete meal.
Some folks like to pulverize the mix with a potato masher or their hands to make the stuffing mushier. My preference is to allow the cubes to remain as intact as possible, though they do tend to dissolve into the broth.