After posting our Thanksgiving dinner yesterday, I got a lot of requests for a stuffing recipe. I decided to make my Mom’s vegan. It is the only stuffing I have ever eaten. It is made with mostly vegetables and saltines and corn flakes (don’t laugh) and no bread. I thought I could get away without making it this year, but alas, here it is!
And my Mom came over to make it with me. It turns out this recipe is actually my Great Grandma Leeza’s (for whom I am named.) Fun times in the kitchen!
These measurements make enough for 4 to 6 people. The stuffing can be made ahead of time and baked and/or reheated the day of. I used my regulation size loaf pan but my mother says she usually triples the recipe for Thanksgiving.
1 onion, chopped
1 leek, chopped (white part only)
4 carrots, finely grated
Big handful of fresh herbs including parsley, savory, rosemary and thyme
2 cups corn flakes (I used Barbara’s Corn Flakes)
18 saltines
3 flax eggs*
S and P
* 1 flax egg = 1 tablespoon ground flax meal + 3 tablespoons water
Preheat oven to 350.
Make the flax eggs and set aside. Chop the onion and sauté in water or olive oil, salt and pepper. Clean and chop the leek and add to the onions.
Peel the carrots and grate on a box grater or in a food processor. Add to the onions and leeks and sauté the whole mixture until the onions and leeks are translucent.
Finely chop the herbs and mix into the vegetables.
Process the corn flakes in the food processor until they are crumbs; this will take a few seconds. Pour into big mixing bowl. Crush the saltines and add to the corn flakes.
Add the vegetables and flax eggs to the mixing bowl. Mix well. Pour into loaf pan and smooth out the top. Bake for 40 to 50 minutes or until the top looks nice and brown. Enjoy!