There are a growing number of people who are gluten free. If you are one of these people and also eat a plant based diet there are times, like holidays, when what is on your plate is not as appetizing as what is on other people’s plates. Well this is the last year for that! Here is a gluten free recipe for a Thanksgiving entrée that even meat eaters will love.
Gluten Free Bread Stuffing
1 loaf multi grain gluten free bread, cut into small cubes.
1/2 teaspoon each chopped fresh rosemary, thyme and sage
2 cups celery chopped small
1 cup thinly sliced onions
2 tablespoons olive oil
- Take the cut bread and bake it on an ungreased cookie sheet at 350 degrees for 30 minutes, stirring occasionally. The bread should be well toasted and firm, but not too hard to chew. In the meantime begin step 2.
- Put the oil in a small pot, add the celery and cover. With the heat at medium-high let the celery get hot enough so it begins to sweat. Stir in the onion. Lower the heat and continue cooking covered until the vegetables are soft, but not turning brown. Stir the vegetables occasionally.
- Add the toasted bread cubes to the sautéed vegetables and stir to mix.
- Cover the pot and let it sit off the heat for at least 30 minutes so the bread gets soft from the steam coming off the vegetables.
- If you feel that the bread is not getting soft enough, you can drizzle small amounts of vegan chicken seasoning that has been mixed in water, until you get your desired softness.
Thanksgiving Roasted Portabello Mushroom
3 tablespoons sesame seed oil
1 tablespoon lemon juice
2 teaspoons McKay’s Chicken Style Seasoning, Vegan
2 large portobello mushrooms, prepared
Prepare the mushrooms by cutting off the stem and taking the black fins off with a spoon. Next score the bottom of the mushrooms about 1/8 inch thick into the flesh.
Make the marinade by putting the sesame seed oil, lemon juice and vegan chicken seasoning into a small bowl and mixing together.
Put the prepared mushrooms into a gallon sized freezer plastic bag and pour the marinade on them. Remove as much of the air as possible and seal the bag. Move the marinade around so all sides of the mushrooms are coated. Let rest at room temperature for 30 minutes.
Pre-heat the oven to 450 degrees.Take the mushrooms out of the marinade and fry the tops for 5 minutes. Fry them in what ever amount of marinade is left on them. You can add some more marinade if necessary so they don’t stick to the pan, but you don’t want to have greasy mushrooms. Fry on high heat to get a light crusty top on the mushrooms.
Bake the mushrooms on a rack that has been put in a cookie sheet. This will allow the mushroom liquid to drop down into the cookie sheet and not make the mushrooms slimy. Bake for 5 minutes on each side. Take them out and serve them on top of some gluten free stuffing.Garnish and serve.