Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegan mushroom and chestnut stuffing. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Turn off heat and add the bread, chestnuts, herbs, olive oil and eggs. There's no need to miss out at Christmas time - make vegetarian stuffing instead! This mushroom and chestnut vegetarian stuffing is SO easy The end result is a really, really tasty stuffing. It's soft and moist inside (the chestnuts are perfect for giving that lovely texture), but really nice and crispy.
Vegan Mushroom and Chestnut Stuffing is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Vegan Mushroom and Chestnut Stuffing is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook vegan mushroom and chestnut stuffing using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vegan Mushroom and Chestnut Stuffing:
- Take 1 loaf whole-grain bread
- Take 175 grams green or red lentils
- Take 75 ml vegan butter
- Get 3 medium onions (diced)
- Take 5-6 stalks celery (diced)
- Get 3 medium carrots
- Get 400 grams chestnut mushrooms
- Take 1 package chestnuts
- Get 4 1/2 cups vegetable broth
- Get 1 flax egg (see my recipe)
- Make ready 1.5 tsp fresh chopped sage (can lightly fry if you have time)
These little guys are great served as party finger food, a starter or a light main dish when paired with a fresh salad and. Made with homemade tempeh sausage, sautéed vegetables and sourdough bread. This stuffing is a must make for Thanksgiving and the holidays. My family's prized stuffing recipe veganized!
Instructions to make Vegan Mushroom and Chestnut Stuffing:
- Get a decent loaf of bread and cube it the night before and let it dry out. If you are pressed for time spread out the cubes on a baking tray and set your oven to a low temp (around 100 C) and bake for 30 minutes. Turning half way through.
- When you are about to make the stuffing. Start to cook your lentils. It takes about 30 minutes to do so, giving you plenty of time for the rest of the stuffing.
- Preheat your oven to 180C.
- While you lentils cook. Cut and dice your celery and onion first then sauté them until your onions are translucent.
- Chop up your chestnuts while you are sautéing the veg.
- Put your bread cubes in to a large mixing bowl and pour (2/3 of) your wet ingredients over evenly. Add your flax eggs to the mix at this point.
- Then add in your veg and chestnuts. Mix thoroughly. It should be of a consistency where it wants to stick together, but isn’t runny. Use stock as needed to achieve this.
- Grease a baking dish with a vegan spread. I use Flora.
- Transfer everything to baking dish and pat it down with the back of a spoon so it is evenly spread.
- Cover with foil. Bake in the oven for about 40 minutes.
- Take the foil off and crank the oven up to 220C, then cook some more for about 10 minutes or more. You want a golden crusty top.
This stuffing is a must make for Thanksgiving and the holidays. My family's prized stuffing recipe veganized! A hearty, healthy side dish that It pairs beautifully with cranberry sauce, mashed potatoes and mushroom gravy. It's all of the good They are used to chestnut stuffing. If yes, what step would you recommend adding them to?
So that is going to wrap this up with this special food vegan mushroom and chestnut stuffing recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
