If you’re gluten intolerant and vegan you’ve probably given up on the possibility of a mound of savoury stuffing atop your holiday dinner plate. Polenta is a gluten-free alternative that, when cooked and left to cool, can be cubed for stuffing just like bread, making it a perfect vessel for Mom’s savoury stuffing flavours.
6 cups water
2 cups polenta
2 tsp. salt
1 small onion, chopped
1 celery stalk, chopped
1 cup mushrooms, quartered
2 tsp. poultry seasoning, divided
1 Tbsp. fresh rosemary
1 Tbsp. vegan butter/coconut oil
Fresh parsley, chopped
1 cup vegetable stock
Bring water and salt to a boil and slowly add polenta, stirring often. Stir in 1 tsp. of poultry seasoning. Cook on low until all water is absorbed and grits are softened.
Pour mixture into a 1-2 inch deep rectangular pan and let cool. The polenta will solidify and you can cut into 1 . -inch cubes. Place cubes on baking sheet and bake for 10-15 minutes at 375F˚. Remove from oven and set aside.
In large fry pan, sauté onions in coconut oil until translucent. Add carrot, celery and mushrooms, rosemary and 1 tsp. poultry seasoning. Sauté for 10 more minutes. Add polenta cubes and toss. Pour mixture into a baking dish and pour vegetable stock over it. Bake for 20 minutes at 375F˚.
Remove from heat, sprinkle with parsley and serve.
*Sourdough Bread Option
Cut one loaf of sourdough bread into 2-inch cubes. Spread out evenly on baking sheet and bake at 375F˚ for 8-10 minutes. Toss and bake another 5 minutes or until golden. Set aside and add where you would add cubed polenta.
More holiday recipes available in our eBook ‘What to Feed That Effing Vegan‘!
-The Vegan Project-