Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, vegan mushroom and chestnut stuffing. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Vegan Mushroom and Chestnut Stuffing is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Vegan Mushroom and Chestnut Stuffing is something which I’ve loved my whole life. They’re nice and they look wonderful.
Turn off heat and add the bread, chestnuts, herbs, olive oil and eggs. Mix well, then add broth until the stuffing is quite moist but not overly soggy. Sautéed mushrooms and onions, parsley, cooked chestnuts (I used the vacuum-packed kind, but tinned ones would work well too), and some bread to hold The end result is a really, really tasty stuffing.
To begin with this particular recipe, we have to prepare a few components. You can have vegan mushroom and chestnut stuffing using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Mushroom and Chestnut Stuffing:
- Prepare 1 loaf whole-grain bread
- Make ready 175 grams green or red lentils
- Prepare 75 ml vegan butter
- Make ready 3 medium onions (diced)
- Take 5-6 stalks celery (diced)
- Get 3 medium carrots
- Prepare 400 grams chestnut mushrooms
- Take 1 package chestnuts
- Make ready 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)
This recipe is completely plant based and packed with flavor enhancers like garlic and onions. No one in my family is missing the meat in this vegetarian chestnut roast with a delicious mushroom stuffing. Try adding thyme and grated cheese for a flavour boost. Vegan Stuffing with Mushrooms - traditional bread stuffing with mushrooms, celery, and lots of herbs.
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.
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. Black rice creates a hearty, nutritious topping to baked mushrooms. Vegan parmesan sends these over the top.
So that is 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 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, colleague and friends. Thank you for reading. Go on get cooking!
