Stuffing
1 package Tofurky Kielbasa (or another vegan meat alternative), diced or ground up
2 – 3 tablespoons olive oil
1 large onion, chopped
4 – 6 stalks celery, chopped
2 tablespoons fresh parsley, chopped
3 teaspoons Italian season blend
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound of bread, cubed (I used an organic seven-grain bread, but you could use most any kind and have it turn out well)
16 ounces vegetable broth, or chicken broth substitute
Cooking spray or olive oil

Creamy Mushroom Gravy
1 package mushrooms, sliced (I’ve used your standard mushrooms in this recipe here, but I’d also recommend baby bellas)
2 cups hot water
1/2 cup cashews, rinsed
2 tablespoons Braggs Liquid Aminos (a soy sauce substitute) or low sodium soy sauce
1 tablespoon cornstarch
2 teaspoons onion powder
2 teaspoons nutritional food yeast (can usually be found in the supplements section of your grocery store)
1/2 teaspoon salt