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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    A Look Back.

Vegan Field Roast & Mushroom Stuffing.

Phew – my last Thanksgiving recipe finished, just in the nick of time.  Hopefully a few of you are still planning your meals.  And to the rest of you, bookmark this one for next year – you won’t regret it!

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

This is a classic, simple Thanksgiving stuffing with an awesome veggie twist.  It’s packed with protein from the Field Roast sausage, and loaded up with veggies and herbs to give it tons of flavor.  Make sure to pick a high quality bread, and leave it out for several days to get it good and crunchy.  You don’t want to skip this one!

Vegan Field Roast & Mushroom Stuffing

by Emily Malone

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients (6 to 8 servings)

  • 1 onion, diced
  • 2 large carrots, peeled and diced
  • 2-3 ribs celery, diced
  • 8oz mushrooms, roughly chopped
  • 4 Field Roast apple sage sausages, diced
  • 2 cups mushroom broth
  • 1/2 cup parsley, minced
  • 1/2 cup sage, finely chopped
  • 1 loaf crusty bread
  • 2 tablespoons vegan butter or Earth Balance
  • pinch of salt


Start by preheating the oven to 350 degrees F. First things first, go ahead and cube up your bread. The crustier the better – I actually let my loaf sit out on my counter for an entire WEEK. I had to put some serious muscle into sawing it into cubes, but it was worth it for the final product. Set bread cubes aside in a bowl while you prep the rest of your ingredients.

This recipe is your chance to show off your knife skills at the Thanksgiving table! You want to finely dice the onions, carrots, and celery, and sauté them in a bit of olive oil in a heavy-bottomed pot.

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Once the veggies have begun to soften, add the chopped mushrooms and a small pinch of salt (to help draw out the water while they cook).

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I have been thinking about putting Field Roast links into a stuffing for years, and I’m so glad I finally did it.  It’s a product we love and eat almost every day in our house, and it’s also an awesome local, Seattle company.  (For those who haven’t tried it before, it is nationally available at Whole Foods!)  I think the apple sage variety is best in this recipe!

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

Remove the plastic outer wrapping from the Field Roast veggie links, and chop them into small bite-sized pieces.

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Finely chop the herbs and add everything to the pot of veggies.  I lucked out that parsley and sage are the only things still growing in my garden boxes this fall! 

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Mix well to combine, and then pour two cups of mushroom broth over top.  You can also use veggie broth, but I thought the mushroom broth really brought some extra flavor to this dish.

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Stir the mixture well and then pack it down a bit with the back of your spoon. Add an extra little pinch of salt, but you shouldn’t need much since the broth and Field Roast already bring a lot of salty flavor. 

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Just before cooking, set two small pats of vegan butter on top.  Prepare for deliciousness!

Vegan Field Roast & Mushroom Stuffing by Daily GarnishVegan Field Roast & Mushroom Stuffing by Daily Garnish

Bake (uncovered) in the oven for 45 minutes, until the top is golden and starting to get crispy.  Serve warm and enjoy!

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

We’ve been eating the same stuffing for years, and while I still love that recipe, I was immediately excited by the first bite of this.  I could.not.stop eating it, and just looking at the pictures makes me want to make this again right now.

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

And the great thing about Field Roast is also that it’s super high in protein, so this is a complete meal for any vegetarian and vegan diners.  The night I tested this recipe, my family ate nothing but stuffing that night, and we almost ate the whole thing.  The kids loved the bread (of course), and they ate it so enthusiastically that I don’t think they realized they were shoveling in veggies and Field Roast too.

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

We’ll be out of town for the big meal this year, so I had a lot of fun testing out some new recipes and bringing a bit of Thanksgiving to our home before we left.  There is nothing more comforting than enjoying classic, delicious food with people you love. 

Vegan Field Roast & Mushroom Stuffing by Daily Garnish

If you’re still menu planning and looking for ideas, here are some of my favorite Thanksgiving recipes – both new and old!

Wishing all of you a happy and healthy holiday this year – I am so grateful that you join me here!

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Vegan Coconut Sweet Potato Casserole.

With Thanksgiving just days away now, it’s time for another delicious recipe!  This one is for anyone who’s looking to lighten-up traditional sweet potato casserole (marshmallows, anyone?), or if you are serving any dairy-free or vegan guests this year!  Or really, anyone at all, because this recipe is so delicious that everyone should have it on their table this year. 

Vegan Coconut Sweet Potato Casserole by Daily Garnish

I am a total coconut person.  I love everything about it – the flavor, the smell, and the way it makes me think about summer time even during a rainy winter.  Traditional sweet potato casserole includes things like eggs, butter, and lots of added sugar in order to achieve a deliciously sweet and creamy final product.  My recipe has none of that, but no one in my house was complaining. 

Vegan Coconut Sweet Potato Casserole by Daily Garnish

I swapped in creamy coconut milk to replace the milk and eggs, coconut oil to replace the butter, and maple syrup to replace all the added sugar.  For the topping, I used a mix of nuts, oats, and coconut flakes to give it delicious texture and crunch.  This was a hit with both the adults and kids in my family, and I loved serving a classic dish with a healthy vegan makeover. 

Vegan Coconut Sweet Potato Casserole

by Emily Malone

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients (6 servings)

    For the Sweet Potatoes
    • 3lbs sweet potatoes, peeled and cubed
    • 2 tablespoons coconut oil, melted
    • 1 cup coconut milk
    • 1 tablespoon maple syrup
    • 1 teaspoon vanilla
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • salt to taste
    For the Topping
    • 1 cup rolled oats
    • 1 cup coconut flakes
    • 1/2 cup walnut pieces
    • 1/2 cup pecan pieces
    • 2 tablespoons coconut oil, melted
    • 2 tablespoons maple syrup
    • zest of one orange
    • pinch of salt


    Preheat oven to 400 degrees F. Peel and cube the sweet potatoes and put them on a sheet pan in a single layer.

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    If you are short on time, you can also boil or steam the potatoes until soft, but I prefer the flavor that comes from roasting them. Cook for 35 to 40 minutes until soft and browning on the bottom, stirring once mid-way through cooking.

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    While the sweet potatoes are roasting, you can prepare the crumble. Combine rolled oats, coconut flakes, walnuts, pecans, melted coconut oil, maple syrup, and the zest of one orange into your food processor.

    Vegan Coconut Sweet Potato Casserole by Daily Garnish

    Pulse a few times until it is all combined well and crumbly in texture, but don’t over-do it! Add a pinch of salt and pulse for another 10 seconds. Clean your food processor, because you are about to use it again!

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    Once the sweet potatoes are done roasting, toss them into the (cleaned) food processor. Reduce the oven temperature to 375 degrees F. Add the melted coconut oil, coconut milk, maple syrup, vanilla, spices, and a pinch of salt.  I used Thai Kitchen organic unsweetened coconut milk, which helped make it really rich and creamy. (For those who prefer something even lighter, Thai Kitchen also has a “light” option!)

    Vegan Coconut Sweet Potato Casserole by Daily Garnish

    Pumpkin pie spices pair perfectly with sweet potatoes to make this taste festive and seasonal. 

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    Process until it is totally smooth and delicious.  Coconut milk is such a great non-dairy alternative to use during holiday cooking and baking, especially when you are cooking for a large group that might include some dietary restrictions.  These sweet potatoes are so rich and creamy in taste, but they are dairy-free and have no added refined sugar.  Of course this just makes me want to eat twice as much…

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    Spoon sweet potato mixture into the bottom of a baking dish (mine was 6.5×10 but anything close to that should be fine!). Use a spatula to spread it out evenly all the way to the sides of the dish.

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    One the sweet potatoes are smooth, pour the crumble on top! Carefully spread it into an even layer on top. 

    Vegan Coconut Sweet Potato Casserole by Daily GarnishVegan Coconut Sweet Potato Casserole by Daily Garnish

    It will look like a TON of topping, but I promise it is just the right balance.  Once you dig in you get a bit of crumble with every bite – perfection. 

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    Bake casserole for 20 minutes at 375 degrees, until the topping is starting to brown and the potatoes are heated through.

    Vegan Coconut Sweet Potato Casserole by Daily Garnish

    Allow to cool for a few minutes, and then serve and enjoy!

    Vegan Coconut Sweet Potato Casserole by Daily Garnish

    Growing up, we never really had traditional sweet potato casserole (with all the butter and sugar and marshmallows!) for Thanksgiving, so I guess I didn’t know what I was missing.  But I can tell you that as my family sat down to enjoy this last week, it sure didn’t feel like we were missing anything at all.

    Vegan Coconut Sweet Potato Casserole by Daily Garnish

    If you are trying to cook a healthier meal this year, or if you are serving vegetarian and non-dairy guests, don’t let the holiday decadence overwhelm you.  Simple swaps like using coconut milk in place of dairy, or coconut oil in place of butter make it easy to satisfy everyone at the table.  Even my kids, who I consider to be ridiculously picky, literally gobbled these sweet potatoes down.  We’ll be making this all year long!

    Vegan Coconut Sweet Potato Casserole by Daily Garnish

    I’m planning to have one more (stuffing!) recipe for you guys tomorrow, so stay tuned if you are still menu planning!  Happy holiday cooking!

    Thanks to Thai Kitchen for sponsoring this post.  You can find out more about their products here, or visit them on Facebook.  Thanks for your continued support of Daily Garnish! 

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