Staff Recipes: Shane’s Vegan Stuffing!

Shane Clayburn is the manager of the Columbia City Farmers Market.

I don’t have an exact recipe for this, but I’ve made a really tasty vegan stuffing several times for my veg friends. This recipe is modified to be more local-focused. It can also easily be done gluten-free by substituting the bread for something else. I think you can buy virtually every ingredient from our vendors, except stuff like the broth, oil, and salt & pepper!

Vegan Vegetable Stuffing:

·        1 butternut squash, cubed

·        1 lb. Brussels sprouts, halved

·        1 medium apple, diced

·        2 shallots, thinly sliced

·        ¼ cup oil (I use olive)

·        1 onion, diced

·        1 cup celery, sliced (about 3-4 stalks)

·        1 loaf or ~10 slices bread, either gone stale or left out overnight to dry, cubed

·        1.5 cups veggie broth (or more)

·        2 tbsp. nutritional yeast

·        2 tsp fresh rosemary, chopped

·        1 tsp fresh thyme

·        1 tsp fresh sage, chopped (any of the herbs can be dried as well, but will be more potent fresh)

·        ½ cup dried cranberries

·        1/3 cup pecans, walnuts (or hazelnuts!), chopped

·        Salt and pepper to taste

Basically you roast the squash, Brussels sprouts, apple, and shallots with half the oil (2 tbsp.) and salt and pepper at 400 for about 20 minutes, (until the sprouts start to crisp on the edges).

Remove pan from the oven and drop the heat to 350. Sauté the onion and celery with the rest of the oil, (1-2 tbsp), until translucent, then add the bread cubes and cook until they’re golden brown.

Then you add the broth and yeast, the roasted veggies, the fresh herbs, nuts, and cranberries. Stir until the broth is absorbed by the bread, transfer to a baking sheet, and bake at 350 for about 20 minutes.