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vegan thanksgiving stuffing
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Servings:
8
Author:
Prep Time
25
Cook Time
45
Total Time
1, 10
Course:
dinner sides
đ§ Ingredients
1
day old french loaf
cubedÂ
1 tablespoon
grape seed oil
2-3 Â tablespoons
vegan butter
1
white onion
small dice
4
stalks celery
chopped
4 cups
shiitake mushrooms
1 tablespoon
fresh thyme
removed from stems and chopped
1 tablespoon
fresh sage
finely chopped
1-2 tablespoons
fresh parsley
finely chopped
1 - 1 1/2 cups
vegetable broth
1 tablespoon
flax seed
ground into a powderÂ
3 tablespoons
water
salt & pepper to taste
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Instructions
1
BREAD. Purchase a French loaf a day or 2 ahead of time and cut into bite size
cubes with a serrated knife. Lay out on a baking sheet and place in the oven (no
heat) over night to dry out.
2
FLAX EGG. In a small bowl, combine 1 tablespoon ground flax seeds with 3
tablespoons water and set aside until it is congealed, about 15 minutes.
3
MELT. In a deep skillet combine grape seed oil and vegan butter and heat on
medium high heat until butter is melted.
4
SAUTE. Add onions, celery and a pinch of salt and saute until the onions become
translucent, about 4 minutes. Next add shiitake mushrooms and some fresh ground
pepper. Continue cooking until mushrooms have browned and their juices have
released, about 5 minutes.Â
5
COMBINE. Turn down heat to medium and add fresh herbs, vegetable broth, bread
squares, and flax egg and mix together until the bread has absorbed most of the
cooking liquid.Â
6
BAKE. Transfer the stuffing to a well-greased dutch oven or deep baking pan,
tightly cover with foil, and cook in a pre-heated oven at 350 degrees for 30
minutes. After 30 minutes remove foil and cook another 15 minutes until the top
becomes browned and crispy.
7
GARNISH. Sprinkle on some extra fresh herbs and red pepper flakes, if desired.
8
SERVE. Serve it with mushroom gravy, mashed potatoes, fresh veggies, and a vegan
holiday roast and you have yourself a perfect plant-based Thanksgiving dinner.
9
ENJOY!
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