Vegan Thanksgiving Casserole

yourmomsvegan.com

Trish

subheading: Stuffing:

8 cups bread cubes, dried (Can use a combination of breads, including corn bread)

2 cups chopped onions

2 cups chopped celery (Include some leaves if the stalks still have some)

1 to 2 tsp poultry seasoning (or a combination of thyme, sage, rosemary, marjoram, black pepper and nutmeg)

2 cups veggie broth

½ tsp salt optional

subheading: Sweet Potatoes:

4 cups mashed sweet potatoes (about 2 to 2.5 lbs)

½ to 1 tsp salt optional

subheading: Mashed Potatoes:

4 cups mashed potatoes (I use Yukon Gold, about 2.5 lbs)

¼ cup plant milk or broth

1 Tbsp miso paste (Miso is salty, so you may not need additional salt)

½ tsp salt (optional)

3 to 4 cloves peeled garlic (optional)

subheading: Gravy:

4 cups veggie broth (Pacific brand has no oil)

½ cup flour (I use oat flour)

1 to 2 tsp poultry seasoning

1 to 2 tsp onion powder

½ to 1 tsp garlic powder

2 to 3 tsp tamari sauce (or soy sauce if it doesn't need to be gluten-free)

2 to 3 tsp miso paste

1 to 3 tsp Kitchen Bouquet (optional...it's just to add color)

1 to 2 tsp salt (optional)

Directions at yourmomsvegan.com

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