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Prep
Difficulty
Easy
Time
Estimate
1 hour
Prepare the stuffing cubes ahead if making from scratch. Peel & cut the potatoes, add to cold water and bring up to a boil. Start to saute the onions & mushrooms for the gravy & stuffing; use two different pans to complete the job faster. Finish the stuffing and place in the oven. Mash the potatoes and blanch the kale. Blend the gravy smooth. Add the kale to the mashers. Serve hot altogether. For the mashed potatoes, use a flavorful non-meat broth and olive oil to make this entire meal vegan.
During the holidays finding dried out day old bread is not a challenge. Sometimes though you may want a different type of bread. This is barely a recipe, but rather a few pointers and tips to make your own. Try any gluten-free variety, cornbread, Harvest bread with dried fruits & nuts, challah, whole-grain, or whatever suites your fancy.
Packed with mushrooms this is another fabulous Vegan- good enough to be a main dish- entree. Use a variety of mushrooms and have fun. Purchase dried, oil-less bread cubes or easily make your own. There is a recipe, just be sure to not purchase bread and dried cubes.
This traditional Irish dish of mixing kale into mashed potatoes is known as Colcannon. Try yukon gold for the creamiest mashed potatoes, although russet or red will work too. Skip peeling if you like the little extra flavor and nutrients peels provide. Use olive oil and broth instead of the dairy options to make this vegan.
Mushrooms & onions are the base of this veggie filled gravy. A food processor or blender works nicely to create a smoother sauce, but if you are without just dice everything a bit finer and anticipate a chunkier sauce. The flavor will be divine either way! If you do not have dried wild mushrooms, skip them and use a mushroom broth instead.
