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By Ginny Tonkin staff blogger
Ginny Tonkin loves traveling off the beaten path, learning about new cultures through food, and everything outdoors. She recently spent eight months teaching English in Vietnam, and loves swapping travel stories.   Read more about this blog.
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Vegan Cranberry-Walnut Stuffing

Enjoy this vegan stuffing recipe from

Published in the 11/27 print edition of


Vegan Cranberry-Walnut Stuffing

Adapted from

Try this delicious vegan dish. Feel free to substitute ingredients if your company isn’t vegan. For example, if you’re craving a certain kind of bread—which isn’t always vegan—substitute your favorite loaf.

-5 cups stale or toasted vegan bread

-1-2 cups wild rice

-2 cups chopped celery

-1 cup chopped onion

-1 cup vegetable broth

- ¾ cup chopped cranberries

- ¾ cup chopped walnuts

-1 ½ tablespoons thyme

-1 tablespoon sage

-1 tsp rosemary

-salt and pepper to taste


Beforehand, fully cook the wild rice. Preheat the oven to 275 degrees.

In a large pan, heat up the margarine and sauté the onions, celery, and cranberries for about 15 minutes, or until soft and tender. Add in the vegetable broth and bring to a boil. In a large bowl, mix the breadcrumbs, rice, walnuts, sage, rosemary, thyme, salt, and pepper.

Pour the hot mixture over the dry ingredients and mix. Grease a pan with margarine and pour mixture into pan. Dot the top with extra margarine and cover with foil.

Bake for 25 minutes. Remove the foil and bake for 10 minutes or until the top is crispy. Serve and enjoy!


Posted in: Crawford County

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