spring green stuffing

I haven’t posted anything since March. I guess you can say I’ve been busy between Lent and wedding planning but this Lent has been different. In some ways, I’ve struggled with how to focus on growing during the fast but I didn’t feel things to be fruitful this time around. You probably were well aware of the hashtag #journeytopascha that Orthodox Christians on the internet have been using to photo document their Lenten journies – and it is a journey. 

Things started off smoothly before they trickled off halfway through Lent at Sunday of the Cross…then I just sort of lost sight and soon it was hard to force myself to get into it. As we’re at Holy Week now and the excitement builds as Orthodox build their baskets with foods they sacrificed during Lent, I once again felt kind of left out but only temporary. There’s not many alternative baskets out there besides mine. 

 This is also my first Pascha as a vegan. While the key is to indulge on Pascha, vegan cooking is no short of creature comfort food. And then I thought about stuffing! Everyone used to love stuffing but is more familier with some variation of the Betty Crocker recipe for stuffing. Of course, how many of those variations have a little twist to them? Nuts! Mushrooms! 

Even though veganism is no stranger to carbs or vegan margarine, the brunt of veganism focuses on cooking, baking, roasting, sauteing and grilling vegetables. It’s spring now and grilled or roasted vegetables taste amazing in a variety of savory ways. I used three different kinds of greens including the popular spring favorite asparagus into the mix! You could totally cut the bread into smaller cubes than I did, but I just believe the larger cubes lend a heartier look. 

Indulgent, comforting and heart healthy! 

It doesn’t get better than that.

Happy Easter and blessed Pascha to all of my readers!

Spring Green Stuffing (V, VE, soy free, nut free)

1 package of crusty bread (preferably old)

3 tbsp extra virgin unrefined coconut oil

1 shallot, chopped

2 carrots or 20 baby carrots, sliced thin

5 asparagus stalks, sliced thin

1 cup of peas

1 cup of edamame

1 cup of homemade or low sodium vegetable broth

1 cup of brewed green tea

1 tbsp of thyme

1 tbsp of sage 


Grease a baking pan with coconut oil. Heat up a wok or deep skillet with oil before sauteing shallot until softened, 2 minutes. Add in carrots, asparagus, peas and edamame. Cook for eight minutes. Add in spices as well as salt and pepper, stirring. Turn off heat and add in vegetable broth and brewed green tea (discard teabag first!). 

Preheat oven to 350 degrees. Tear up bread into cubes. Put into large bowl before adding vegetable mixture. Stir gently coating everything. Sit for 10 minutes to allow liquid to soak in. Stir gently. Add to greased baking pan, drizzle with coconut oil on top and bake for 50 minutes. Serve immediately or allow to cool and store in an airtight storage container. 

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