Traditional stuffing can literally “stuff” us with calories, fat and lots of refined carbohydrates. Instead, try out a vegan stuffing recipe that is loaded with fruits and vegetables, whole grain bread and heart healthy fats. Traditional stuffing can contain up to 10 grams of saturated fat and almost half of your daily amount for sodium. One serving of this vegan dressing dishes out only 170 calories, 1/2 gram of saturated fat, and only 290 milligrams of sodium!
Makes 14 Servings (Serving Size: 1/2 cup)
8 cups 100% whole-grain dried bread,1/2" dice
3 tbsp parsley, chopped
2 tbsp canola oil
3/4 tsp salt
1/8 tsp pepper
1 tsp poultry seasoning
1 tsp sage
2 cups vegetable stock
1 cup leeks, small dice
1 cup onion, small dice
1/2 cup celery, small dice
1/2 cup carrot, small dice
1/4 cup toasted pecans
1/4 cup toasted walnuts
1 cup unsweetened pineapple juice (used for dressing)
1 cup unsweetened pineapple juice (used to prevent browning of pears and apples)
1 1/2 cup apples, small dice
1 1/2 cup pears, small dice
Wash and small dice the apple placing them in a bowl of pineapple juice to prevent browning. Drain the apples, reserving the liquid. Repeat procedure with pears. Set fruit aside.
Heat a nonstick skillet and add oil, then add onions season with salt and pepper. When onions just turn transparent add celery and carrots; cook until tender add the leeks for the last 5 minutes. Turn off heat and set pan aside.
In a large mixing bowl, combine bread with sautéed vegetables; add parsley, poultry seasoning and sage. Mix well. Add vegetable stock and pineapple juice. Mix well. Add cut fruit and nuts and mix well.
Use a 2-quart casserole dish that has been wiped with a light film of canola oil to prevent sticking; add dressing. Cover with aluminum foil. Bake for 30 minutes in a preheated 400°F oven.
Nutritional Information per Serving
Sodium: 290 mg
Saturated Fat: 0.5 g
Fiber: 8 g
Protein: 4 g
Carbohydrate: 30 g