Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan mushroom and chestnut stuffing. One of my favorites. This time, I will 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 enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Vegan Mushroom and Chestnut Stuffing is something which I have loved my whole 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 have to prepare a few ingredients. You can have vegan mushroom and chestnut stuffing using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Vegan Mushroom and Chestnut Stuffing:
- Make ready 1 loaf whole-grain bread
- Take 175 grams green or red lentils
- Prepare 75 ml vegan butter
- Make ready 3 medium onions (diced)
- Take 5-6 stalks celery (diced)
- Prepare 3 medium carrots
- Make ready 400 grams chestnut mushrooms
- Make ready 1 package chestnuts
- Take 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)
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. Beat egg and milk together and pour over cubed bread.
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.
Drizzle bread with warm broth and toss to ensure even coverage. If the stuffing seems too dry, just add a little more of the reserved porcini liquid. My recipe for this nut roast very closely resembles a chestnut mushroom stuffing. You can certainly get creative and use your favorite ingredients here. Delicious Vegan Stuffing using day-old bread, vegan parmesan cheese, mushrooms, artichokes, faux chicken broth, and seasonings.
So that’s going to wrap this up for this exceptional food vegan mushroom and chestnut stuffing recipe. Thank you very much for reading. I’m confident 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. Thanks again for reading. Go on get cooking!
