Every Thanksgiving, we try to replicate a “typical” Thanksgiving meal, except one free from gluten, dairy, and eggs. At first, the task seems daunting. We wonder how we’ll ever be able to set a plate down next to our family’s plates and compare delicious food. However, after analyzing the menu, it’s so easy to substitute items nowadays that a safe, food-allergy-friendly Thanksgiving is easy. It’s especially easy when you’ve got great food-allergy-friendly products like our sponsored product, Ian’s stuffing.
The stuffing does not contain gluten, milk/casein, eggs, soy, nuts, and artificial ingredients, flavors and colors. It’s made from a whole grain blend of millet flour, garbanzo bean flour, and sorghum flour. This whole-grain stuffing is a healthy alternative to many side dishes, not just for the holidays – but for family meal nights too! Don’t save this just for holidays!
While the directions on the package prefer a stovetop method, I prefer to use both the stovetop and convention oven to create the stuffing’s texture. First, you’ll make sure the ingredients are fully cooked before moving the entire dish into the oven for a great browned stuffing. The purple potatoes add a nutty flavor and red onions add a pop of color to the otherwise brown dish. Also, you might notice celery is missing. I hate celery – so when I make stuffing I always leave it out! While some prefer to add turkey bits or giblets to stuffing, I prefer to use vegan patties as the meat substitute, since the Ian’s stuffing mix is already vegan by default. If you don’t love veggie patties, leave them out! I hope you enjoy this stuffing recipe!
- 2.5 tablespoons olive oil (or oil of your choice)
- 2 cups purple potatoes – diced
- 1 cup red onion – diced
- 1-2 cloves of garlic (to taste) – diced
- 2 cups of chicken stock (I used vegan chicken-flavored Massel stock)
- ½ teaspoons each of salt and pepper
- 2 Hilary’s (or other allergen-friendly brand) veggie patties, microwave until defrosted, then diced into quarter-sized pieces
- Preheat oven to 350 degrees
- While oven in preheating, take out large saucepan
- Heat to medium high, and add oil to saucepan
- Sauté onion and potatoes into hot oil, adding in garlic, salt, and pepper while cooking
- After potatoes are fully cooked, add in chicken stock and stir until stock boils
- Add in contents of stuffing bag and combine for several minutes until liquid is absorbed
- Remove from heat and place into oven-safe dish
- Add Hilary’s vegan veggie patties to top of stuffing dish
- Place in 350 oven until the stuffing has browned, reaching your desired level of texture – approximately 20 minutes
**DISCLAIMER: This post was compensated by Mambo Sprouts on behalf of Ian’s. We love Ian’s and hope that they eventually bring back their Mac and No Cheese because It was so good. Just throwing it out there, Ian’s.**