Vegan Stuffing

1 loaf of vegan bread torn into pieces dried out a day or two
4 celery stalks chopped
1 onion chopped finely chopped
2 cups of vegan stock
1 lb of vegan sausage cut into smaller pieces
2-3 oz maple syrup
8 T vegan butter
t T Sage, Thyme, Rosemary and any other herbs you like

Heat oven to 350. Melt the vegan margarine in a large saucepan. Sauce the onion and celery and sauce until translucent. Brown the sausage. Add the maple syrup and stir. Add the dried bread and mix well into the butter. Add as much of the Vegan stock as necessary to make the dressing moist. Put the stuffing into a square oven proof casserole with a top and place in oven for about 30 minutes. Remove casserole lid and keep in the oven for another 15 minutes or so until the top of stuffing is crispy. Top with vegan gravy (recipe below)

Vegan Gravy

6 cups of vegetable stock 
1/2 cup sweet onion finely chopped
4-6 oz of mushrooms chopped
1 clove garlic minced
1/2 cup of flour
1 tsp soy sauce 
1 tsp sage
1tsp thyme
salt and pepper to taste


In a large sauce pan, heat about 1/2 of the stock until boiling. Add the onion, mushrooms and garlic and cook until onions are translucent about  5 -10 minutes. Add the spices and the soy sauce. Sprinkle in the flour and cook. Stir continuously to make a roux until brown. Slowly add as much as the stock as necessary to make a gray of your liking while whisking until smooth while keeping the mix on a low simmer. 

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This recipe is super simple. I use Organic Cabbage which I chopped into bite sized pieces, cashew pieces and my asian dressing below:

Asian Dressing

4 T sesame seed oil
4T Bee Free Honee
4T soy sauce
2-4 T apple cider vinegar
1 T sesame seeds
salt to taste

Mix all of the above and top chopped cabbage and cashews. Simple, healthy and tasty.