This vegan stuffing with leeks and kale has to be in your Thanksgiving table. Please? I don’t want you to miss these flavors, and when combined with the cranberry sauce and the mashed potatoes, and all the yumminesssssss of the night… Bam… the party suddenly lights up.
This vegan stuffing has all the goods in a good dish. It has tons of flavor, great texture (the bread is crispy and perfect), it is a bomb. I mean, when you have leeks, garlic, onions, butter (vegan butter), kale and bread nothing can go wrong right?
If you feel you need like an extra layer of flavor or texture, you could also add mushrooms. That won’t only add umaminess (probably it is not a word but you get the idea 😉) to the dish it will add an extra nutritional boost.
tips, tricks & other recipes:
- This vegan stuffing has a bit more steps than my usual recipes. READ all the recipe ingredients and instructions before you start.
- I use for this recipe dinosaur kale, but if you prefer the regular one, go ahead. It will taste equally delish.
- For the roux (the mixture of flour and butter) I use vegan Miyoko’s butter, which is outstanding.
- You can prepare the vegetables a day or two in advance. Keep them in the fridge in a tightly closed container. The day you will be eating this, add the bread.
- Here are other recipes with kale: Kale salad, kale pesto, white bean and kale quesadillas, kale and black beans Instapot soup, and many more in the recipe section.
Here are some vegan ideas for your Thanksgiving menu:
- This vegan stuffing
- Brussel sprouts salads
- Tofurky Roast, we love it.
- Home-made cranberry sauce
- Vegan Shepherd’s pie
- mashed potatoes
- homemade biscuits
- Pumpkin pie mousse
Here is the recipe for this
with kale and leeks. I hope you like it and if you do please share on Instagram, FB or save it for later on Pinterest. I also hope that you have an amazing Thanksgiving Day surrounded by the ones you love and great food.
- 1 tablespoon olive oil
- ½ cup onion chopped
- 3 garlic cloves sliced
- 1 celery stalk finely chopped
- 3-4 small leeks only the white and light green, washed and sliced
- 1 teaspoon salt
- ½ cup white wine or vegetable broth
- 10 oz kale washed and chopped
- 2 tablespoons olive oil or vegan butter
- 4 tablespoons all-purpose flour
- 1 cup milk rice or almond
- 1 tablespoon Dijon mustard
- ½ teaspoon thyme or Provence herbs
- ¼ teaspoon ground black pepper
- 1 baguette cut into large pieces
- Olive Oil
- Preheat the oven to 350º F.
- Cut the baguette into equal size chunks and put it in a bowl. Add the olive oil, salt, and pepper. Mix with your hands and set aside.
- Add the olive oil, onion, and garlic in a large skillet. Leave for three minutes and add the leeks and celery.
- Leave until all the vegetables are completely soft, and they are beginning to stick a little bit at the bottom of the pan.
- Add the wine, loosen the pieces of vegetables that stuck to the pan, and let it evaporate. Add the kale and salt.
- Leave until the kale is incorporated, but do not let them completely wilt.
- Put this mixture of vegetables on a baking dish and set aside.
- Clean the pan you are using with a paper towel.
- Put the olive oil or butter, and as soon as it melts, add the flour. Do not stop whisking, and when it begins to smell nutty and delicious. Be careful not to burn it.
- Add the milk. Do not stop whisking, it will thicken quickly. Add the mustard, pepper, salt, and herbs. Test and adjust if necessary seasoning. Pour over the vegetables and mix well.
- Cover with the pieces of bread and bake for 15 minutes or until the bread is golden brown.