Vegan Stuffing Fries
Have you ever wished that your stuffing was a handheld, dip-able treat? Well fear not citizen, I present to you the vegan stuffing fry! From the brilliant mind of my husband, who decided this was the best side dish to my vegan holiday burger. He hypothesized that he could make stuffing a bit wetter than normal, press into a baking sheet, chill, cut and fry. He was correct and it was the best decision either of us has ever made.
This is so easy, 7 ingredients, super creative, and something you can do with some of those holiday leftovers! You will never look at stuffing the same way again! We made a vegan mushroom gravy to dip it in, and good lord, it was magic! I recommend using this as the side dish to my Vegan Holiday Burger.
So crispy and crunchy and filled with the taste of the holidays. Impress all your friends by showing them how clever you are. You can make this ahead of time, by mixing everything and pressing into a pan and saving it in the fridge until you are ready. We made the day before we ended up frying and devouring them .
I hope you love these as much as we did, have a great Thanksgiving everyone!
Vegan Stuffing Fries
- Prep Time: 2h 15m
- Cook Time: 15m
- Total Time: 2h 30m
- 4 tbsp. Vegan butter, I used Earth Balance
- 1/2 an Onion, diced
- 2 Carrots, diced
- 1 Celery stalk, diced
- 2 Cloves of Garlic minced
- 6 1/2 c Bread crumbs, large
- 4 c Vegetable stock
- In a large pot,melt vegan butter, and sweat the carrots for about 5 minutes, then add the other diced veggies and garlic. Saute on low for about 10 minutes or until the veggies are soft and the onion is transparent.
- Take off heat and add the cooked veggies and bread crumbs to a large bowl. Slowly add the stock and mix until everything is evenly mixed. You want this a bit wetter than regular stuffing.
- Press stuffing evenly into a baking sheet that has parchment paper on it. Chill for 2 hours
- When ready, cut into strips and fry in oil of choice. A few minutes on each side. They will get nice and brown and crispy. Serve with a dipping sauce, I recommend and garlic aioli or mushroom gravy! They are delicious just by themselves as well!