SIMPLE VEGAN STUFFING
My family's prized stuffing recipe veganized! A hearty, healthy side dish that requires just 9 ingredients and is loaded with protein and fiber from lentils and whole-grain bread!
Provided by Minimalist Baker
Categories Side
Time 1h45m
Number Of Ingredients 10
Steps:
- The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.
- The day of, if you haven't already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).
- Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
- Preheat oven to 350 degrees F (176 C) and line a 9x13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. Also prepare flax egg by mixing flaxseed meal and water and set aside.
- Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.
- To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn't squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it's gotten too wet, add more bread.
- Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
- Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
- This dish would be awesome with vegan mashed potatoes and my vegan mushroom gravy!
Nutrition Facts : ServingSize 1 serving, Calories 225 kcal, Carbohydrate 30 g, Protein 11 g, Fat 7.8 g, SaturatedFat 1.4 g, Sodium 641 mg, Fiber 8.4 g, Sugar 4 g
VEGGIE HERB VEGAN STUFFING
Veggie Herb Vegan Stuffing. Perfectly flavored and savory for Thanksgiving! Made with protein-packed lentils, carrots, celery, mushrooms and raisins for a wholesome plant based stuffing!
Provided by Shannon Leparski
Categories Sides
Time 1h10m
Number Of Ingredients 17
Steps:
- In a small bowl, mix together the flax egg and set aside for 15 minutes.
- If you haven't yet cooked the lentils, start cooking them by combining 1/2 cup dry lentils with 1 cup water. Bring to a boil and reduce heat to a gentle simmer for 20-30 minutes, uncovered, or until tender. Add water as needed to make sure lentils are covered. After, drain any extra liquid and set aside.
- Preheat oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.
- Heat avocado oil (or vegan butter) over medium heat and sauté onions for about 5 minutes, until translucent and fragrant. Add a hefty pinch of salt and pepper. Then add celery, carrots and mushrooms and cover, stirring occasionally. Cook for 7 minutes, then add the rosemary, thyme and marjoram. Stir to coat and cook 2-3 more minutes until veggies are on the softer side. Reduce heat and add in the parsley and spinach. Stir until spinach is wilted. Turn off heat.
- In a large bowl, add the stuffing cubes, cooked veggies, cooked lentils, raisins, flax egg and vegetable broth and mix with a large wooden spoon until everything is evenly hydrated. You don't wait it to be too dry or too wet, so add more broth if too dry or more bread if too wet.
- Transfer to prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove foil and increase heat to 400 degrees. Bake for 10 more minutes, until the top is browned and golden.
- Let cool for 5-10 minutes and serve.
Nutrition Facts : ServingSize 1 scoop, Calories 585 calories, Sugar 28.7 g, Sodium 1219.4 mg, Fat 16.3 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 9.5 g, Protein 29.1 g, Cholesterol 46.2 mg
EASY VEGETARIAN STUFFING
Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!
Provided by MOMFISH
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine boiling water and bouillon cube; stir until dissolved.
- Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
- Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 28.6 g, Cholesterol 22.9 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 420.5 mg, Sugar 3.4 g
BETTER-THAN-BOXED VEGAN AND GLUTEN-FREE STUFFING
This vegan and gluten-free stuffing is better than the boxed stuff and very easy to make! Whether your guests are vegan, gluten-free, both, or neither, this stuffing will please the whole crowd! You can toast the bread in advance in order to save time the day you are serving the stuffing.
Provided by fabeveryday
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
- Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
- Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
- Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.
Nutrition Facts : Calories 307.5 calories, Carbohydrate 29 g, Fat 20.3 g, Fiber 4.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 458.3 mg, Sugar 2.8 g
VEGAN HERBED STUFFING
This stuffing is vegan and really delicious. The recipe will double or triple well to accomodate any number of guests.
Provided by Dancer
Categories Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- In a large bowl, combine bread and cooked grains.
- Sauté onions in a little water for about 5 minutes, then add celery and cook until soft.
- Stir cooked vegetables and herbs into bread/rice mixture.
- Mix oil and vegetable broth, then pour over stuffing mixture.
- Add salt to taste.
- Cook, covered, for about 25 minutes, then uncovered until top is slightly browned and crispy.
Nutrition Facts : Calories 215, Fat 10.2, SaturatedFat 1.5, Sodium 228, Carbohydrate 27.6, Fiber 1.9, Sugar 3, Protein 3.5
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