Wild Rice Walnut Stuffing - Holiday Feast

My husband Daniel doesn't like bread stuffing so I had to figure out a work around. Tofurky Roast comes stuffed with some sort of rice stuffing so I thought about adding a similar mixture around the roast when I bake it.

Ingredients:

1 1/2 uncooked wild rice

2 sm celery stalks

1 sm onion diced

2 sm red potatoes diced

1 carrot diced

2 lrg garlic cloves minced

1 handful of walnuts halved

1 TBSP Coconut oil

2-3 TBSP Coconut amino acids or Tamari

2 TBSP extra virgin olive oil

 2 TBSP Apple Cider or Orange juice

Cook Wild Rice as instructed on package. Once cooked place in dutch oven or casserole dish.  Cut up all other ingredients and add to dish. Stir all ingredients and add liquids and oils.  Cover and bake at 375 for 40 mins.

I usually cook this with the Tofurky roast placed right in the middle of the dish. When I cook them together I cook it for 1 1/2 hour. Checking it and drizzling it with tamary and olive oil every half hour.

Tofurky is sold as a full feast which includes the roast, gravy and a small Amy's chocolate cake. Each item can also be purchased separately.   We usually purchase the full feast and an additional single roast for left overs. I mean if I'm going to take 3+ hours to make this there should be plenty of left overs right?!

The grave that comes with the fest is ok...I like to add more flavor to it.

Fixing the Gravy
Ingredients:
1/2 onion
handful of sliced mushrooms
1  cube of "NO Beef" Ed & Sons Bouillons
1 tsp coconut oil or butter (earth balance)
2 TBSP tamari
red wine or balsamic vinegar
1 tofurky gravy
Black pepper

Heat coconut oil in sauce pan. Add onions and mushrooms and brown. Add tamari and a splash of wine or balsamic and reduce a bit. Add gravy and bouillon then bring to boil. Pepper to taste and set aside.

If you don't get the Tofurky gravy the above ingredients will make an great gravy by itself if you add 3/4 water and 2 tsp of arrowroot or cornstarch dissolved in 1/4 c of water to thicken.