Vegan Mushroom and Chestnut Stuffing
Vegan Mushroom and Chestnut Stuffing

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vegan mushroom and chestnut stuffing. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

But don't be put off - this mushroom and chestnut stuffing is so easy. You literally just need to throw a few ingredients in a food processor, and you're most of the way there. Transfer to a food processor and set aside.

Vegan Mushroom and Chestnut Stuffing is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Vegan Mushroom and Chestnut Stuffing is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook vegan mushroom and chestnut stuffing using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Mushroom and Chestnut Stuffing:
  1. Prepare 1 loaf whole-grain bread
  2. Get 175 grams green or red lentils
  3. Get 75 ml vegan butter
  4. Make ready 3 medium onions (diced)
  5. Prepare 5-6 stalks celery (diced)
  6. Get 3 medium carrots
  7. Take 400 grams chestnut mushrooms
  8. Take 1 package chestnuts
  9. Get 4 1/2 cups vegetable broth
  10. Take 1 flax egg (see my recipe)
  11. Make ready 1.5 tsp fresh chopped sage (can lightly fry if you have time)

A definite must for your Thanksgiving table. Thanksgiving dinner is one of those epic meals that I look forward to all year. My plate looks a bit different these days then it did while I was growing up, but that doesn. Vegetarian roast: Chop onion, apple and celery and saute in butter.

Instructions to make Vegan Mushroom and Chestnut Stuffing:
  1. 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.
  2. 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.
  3. Preheat your oven to 180C.
  4. While you lentils cook. Cut and dice your celery and onion first then sauté them until your onions are translucent.
  5. Chop up your chestnuts while you are sautéing the veg.
  6. 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.
  7. 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.
  8. Grease a baking dish with a vegan spread. I use Flora.
  9. Transfer everything to baking dish and pat it down with the back of a spoon so it is evenly spread.
  10. Cover with foil. Bake in the oven for about 40 minutes.
  11. 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.

Add to chestnut puree, mix well and add seasoning to taste. Stuffing: Fry chopped onions in butter until brown. Add finely chopped mushrooms, cooking rapidly to evaporate any liquid. Off the heat, stir in egg and breadcrumbs to make a soft stuffing. My recipe for this nut roast very closely resembles a chestnut mushroom stuffing.

So that is going to wrap this up with this special food vegan mushroom and chestnut stuffing recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!