This is a vegan spin on the New Orleans, classic side dish oyster dressing. For the longest, I had no interest in trying oyster dressing. It just didn’t sound right to me. I used to work at a news station, and the chef, Frank Davis, would make mouthwatering dishes. He made an oyster dressing for his “Franksgiving” series. I was curious to try it because everything he makes taste soo good! I had it, and I fell in love. It did not taste fishy at all and it was bursting with flavor. I went back for seconds!
As a vegan, I had to recreate his Oyster Dressing, and this recipe is inspired by him. Unfortunately, he passed away but his legacy lives on through his food. This recipe is just as good as his dish. It is flavorful and seasoned to perfection. It’s the perfect side dish for your Thanksgiving meal! Everyone will be going back for seconds and thirds. I made it for my family, and they loved it! My picky sister even loved it!
I use oyster mushrooms instead for this recipe. First, you begin with the holy trinity, bell pepper, celery and onion, and saute until soften. Then, you add in the mushrooms and the seasoning. Lastly, you add in 4 cups of stale french bread. We use french bread in a lot of classic New Orleans dishes. Real french bread should only be made out of water, sugar and flour. That’s it! You let the dressing sit for a few minutes and transfer the dressing to a casserole dish. Bake for 30 minutes at 350 degrees F.
- 1 lb. of oyster mushrooms
- 4 cups of stale french bread, broken
- 2 cups of yellow onions, finely chopped
- 1 cup of celery, finely chopped
- 1 green bell pepper, finely chopped
- 1/2 cup of earth balance
- 1/3 cups of green onions, chopped
- 2 tbs. of parsley, chopped
- 1 tbs. of garlic, finely chopped
- 2 tsp. of dried basil
- 2 tsp. of old bay seasoning
- 1 tsp. of kelp
- 1 tsp. of black pepper
- 1/4 tsp. of thyme
- 1/4 tsp. of salt
- Bread crumbs, topping
- In a large black cast iron pot, melt the margarine over medium heat.
- Add onions, celery, bell pepper, garlic, parsley, and green onions and saute until tender.
- Add the oyster mushrooms and cook for 5 minutes.
- Stir in the old bay seasoning, kelp, thyme, dried basil, salt and pepper.
- Simmer for 5 minutes.
- Remove from the fire and add the stale french bread.
- Let sit for a few minutes.
- Transfer the mixture into a casserole dish and sprinkle bread crumbs on top.
- Bake at 350 degrees F for 30 minutes.
- Let cool and enjoy!