Our Journey

Vegan Stuffing & Gravy

With Thanksgiving looming on the horizon, I have been concerned with foods I will be able to eat. This past year I have become a Vegetarian and my family while willing to eat some nonmeat meals still enjoy eating meat. And my extended family really thinks I am weird for not eating meat, so my dilemma starts with the fact that I would like to host Thanksgiving and I would like to have a variety of items for everyone to enjoy. Hopefully they might even try a few vegetarian/vegan dishes and realize that they are good.

I thought I would share with you the two recipes I have decided to make so far: Vegan Stuffing and Gravy!!


Vegan Stuffing


  • 10 cups 1/2 inch bread cubes
  • 2 Tbsp. + 1 Tbsp. olive oil
  • 1 Tbsp. minced fresh garlic (2 – 3 cloves)
  • 1 cup finely chopped onion
  • 1 1/2 cups finely chopped celery
  • 1/2 cup minced fresh parsley
  • 1 tsp. dried rubbed sage leaf
  • 1 tsp. dried thyme leaf
  • 1/2 tsp. black pepper
  • 2 – 3 cups vegetable stock

Stuffing Directions:

  • Preheat oven to 400 degrees. Oil a large shallow casserole dish
  • Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
  • Turn oven down to 350 degrees F
  • Heat 2 Tbsp. olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
  • Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
  • Add parsley, sage, thyme, optional salt, and pepper
  • Drizzle 1 Tbsp. olive oil into the casserole dish and coat thoroughly
  • Stir until everything is well mixed
  • Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy
  • Bake in a covered shallow casserole 25 minutes

    Chickpea Gravy Recipe


    • 3 Tbsp. olive oil or other cooking oil
    • 1 tsp. fresh garlic peeled and minced
    • 1 Tbsp. minced fresh ginger root OR 1/2 tsp. dried
    • ½ tsp. ground coriander
    • ½ tsp. onion powder
    • ½ tsp. paprika
    • ½ tsp. ground thyme
    • Pinch of dried sage
    • 2 cups unsalted vegetable stock
    • 1/3 cup chick pea flour

    Gravy Directions:

  • Sauté the garlic and ginger in the oil until it starts to brown
  • Add chick pea flour & spices and stir for 5 minutes
  • The flour and spices will start to brown and form a thick paste with the oil
  • Gradually add the veggie broth, stirring constantly with a whisk
  • Cook until thickened, salt & pepper to taste
  • Optional: Uncover and bake another 15 minutes to form a crusty top

What foods are you looking forward to eating at Thanksgiving?


Wishing you many Blessings Rainbow


Comments on: "Vegan Stuffing & Gravy" (3)

  1. […] recipe is based on the gravy part of Blessings from Homeschooling’s Vegan Stuffing and Gravy.  I created my own mashed potatoes and served them with this delicious gravy on top for Vegan […]

  2. […] recipe is based on Blessings from Homeschooling’s Vegan Stuffing and Gravy.  Stuffing is probably one of the most tedious things to make, but it’s well-worth it.  I […]

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