Vegan Digest Blog

I’m just now catching up on all of the Top Chef episodes I’ve missed over the last few weeks.  I finally caught the episode where the contestants are cooking Thanksgiving dinner for the Foo Fighters at one of their concerts.  At the beginning of the episode, it was mentioned that there were many vegetarians in the band’s entourage. So Radhika made a Roasted Vegan Stuffing which turned out to be the overall favorite dish.  Everyone raved about it, even the band members who were not vegetarian. Plus, they had to cook all of the dished in microwaves or toaster ovens.  What a challenge…

Isn’t it wonderful to see vegan fare in the mainstream, especially when it’s a hit! Here’s the recipe…

Radhika Desai‘s Roasted Veggie Vegan Cornbread Stuffing

• 6 egg and dairy free corn muffins
• 1 yellow squash, diced
• 1 zucchini, diced
• 1 red pepper, diced
• 3 T minced garlic
• 1 T oregano
• 1 T rosemary
• 1 T thyme
• 1 T basil
• salt and pepper to taste
• 1 quart vegetable stock
• 1/2 cup olive oil

1. Small dice squash, zucchini, red pepper.
2. Toss veggies with olive oil, herbs and salt and pepper.
3. Put in 350 degree oven in one layer, and roast for approximately 25 minutes, or until soft.
4. Sauté garlic in oil, combine herbs and add to garlic.
5. Crumble in the corn muffins.
6. Toss and combine with veggies.
7. Spread in large casserole dish.
8. Pour over stock and bake for 15 minutes.
9. Garnish with chopped scallion and serve.

And here’s a video of it being prepared on Top Recipe, Wong Way to Cook.