Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vegan mushroom and chestnut stuffing. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan Mushroom and Chestnut Stuffing is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Vegan Mushroom and Chestnut Stuffing is something which I’ve loved my entire life.
A lot of stuffing recipes are made with meat, so it can be tricky to figure out where to start when making a vegetarian stuffing. 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.
To begin with this particular 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:
- Take whole-grain bread
- Get green or red lentils
- Take vegan butter
- Prepare medium onions (diced)
- Prepare celery (diced)
- Make ready medium carrots
- Prepare chestnut mushrooms
- Get chestnuts
- Get vegetable broth
- Get flax egg (see my recipe)
- Get fresh chopped sage (can lightly fry if you have time)
This stuffing is really delicious, easy and compliments a range of dishes. Vegan Stuffing with Mushrooms - traditional bread stuffing with mushrooms, celery, and lots of herbs. A definite must for your Thanksgiving table. Thanksgiving dinner is one of those epic meals that I look forward to all year.
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.
My plate looks a bit different these days then it did while I was growing up, but that doesn. We're starting with my all-time favorite side, Vegan Mushroom Stuffing. I could eat this stuffing with every single meal. Add a side of brussels, vegan gravy and some cranberry jelly and I am good! Yes, that was literally my dinner tonight 🙂 This recipe is so simple and comes together really quickly.
So that’s going to wrap this up for this exceptional food vegan mushroom and chestnut stuffing recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
