VEGAN STUFFING
Forest mushrooms, cranberries, apple, and herbs combine to make a fantastic 'stuffing' that is vegan and gluten free, perfect for Thanksgiving dinner.
Provided by Lexi Howells
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Spread bread cubes on the prepared baking sheet. Toast in the preheated oven until fragrant and slightly golden, about 10 minutes. Remove from oven, leaving oven on. Let bread cool and transfer to a large bowl.
- While bread is toasting, melt 2 tablespoons margarine in a large saucepan over medium heat. Add mushrooms and onions. Cook until onions are slightly translucent, about 5 minutes. Add a splash of vegetable broth is moisture is needed. Add sage, rosemary, thyme, salt, and black pepper. Cook and stir with a wooden spoon until combined, about 2 minutes more.
- Pour mushroom mixture into the bowl with the toasted bread. Toss to evenly distribute. Pour 6 tablespoons melted margarine and vegan broth over the mixture. Add cranberries, apple, and parsley. Mix thoroughly but gently. Spread stuffing into a casserole dish and cover with aluminum foil.
- Bake in the preheated oven for 45 minutes; check at 25 minutes to prevent burning. Uncover and stir gently. Continue baking until top is browned, about 15 minutes more. Allow to cool slightly before serving.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 37.9 g, Fat 19.8 g, Fiber 6.3 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 153.6 mg, Sugar 4.5 g
LEVEL 5 AWESOME VEGAN STUFFING
If your wanting something delicious but don't really want the grease or butter. Or are you trying to eat healthier? This recipe is for you! Enjoy!
Provided by DitaVT
Categories Vegan
Time 55m
Yield 7 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Cut the bread into small pieces, like regular stuffing.
- Combine rosemary, thyme, sage, parsley, and salt in a separate container. Chop all vegetables.
- Warm a small saucepan and sauté the onion, celery, and carrots over medium heat with 1/4 cup broth (Add the broth it little by little so the vegetables don't stick you may not need it all). Add these veggies to the bread. Add the herbs to the bread as well.
- Drizzle the vegetable stock over the bread and veggie mixture.
- Mix well.
- Bake, uncovered for 20-30 minutes at 325 degrees.
- ENJOY!
VEGAN STUFFING
All the usual suspects are here (minus the butter and eggs) to recreate the comforting flavors of traditional stuffing. Although green tea may seem like an oddball ingredient, we like its earthy flavor and find it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil.
- Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out).
- Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat.
- Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil.
- Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.
Nutrition Facts : Calories 230 calorie, Fat 9 grams, SaturatedFat 1.5 grams, Sodium 540 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 6 grams, Sugar 4 grams
VEGAN STUFFING
The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it's in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn't dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone - vegans and otherwise - coming back for seconds.
Provided by Gena Hamshaw
Categories dinner, breads, stuffing and dressing, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.
- Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.
- Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.
- Add the bread to the skillet and 2 1/2 cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)
- Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining 1/2 cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.
More about "level 5 awesome vegan stuffing recipes"
VEGAN STUFFING RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (7)Category Side DishCuisine AmericanTotal Time 55 mins
- In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.
- Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.
THE BEST VEGAN STUFFING | EASY | KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
4.8/5 (125)Calories 261 per servingCategory Side Dish
- Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring/flipping halfway, or until crunchy.
- In the meantime, saute the celery and onion in the vegan butter until the onion is translucent. Add in the garlic, sage and thyme and saute for an additional 2 minutes.
SIMPLE VEGAN STUFFING | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.7/5 (73)Total Time 1 hr 45 minsCategory SideCalories 225 per serving
- 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 and set aside.
VEGAN STUFFING - LOVING IT VEGAN
From lovingitvegan.com
VEGAN STUFFING RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
EASY VEGAN STUFFING RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
BEST VEGAN STUFFING EVER! - THE EDGY VEG
From theedgyveg.com
BEST VEGAN STUFFING RECIPE - HOW TO MAKE VEGAN STUFFING …
From delish.com
EASIEST VEGAN STUFFING RECIPE (SAGE & ONION) - THE FIERY …
From thefieryvegetarian.com
VEGAN STUFFING RECIPE - JESSICA IN THE KITCHEN
From jessicainthekitchen.com
THE 30 BEST IDEAS FOR AWESOME VEGAN RECIPES
From momsandkitchen.com
- 10 Awesome Vegan Recipes for the Slow Cooker. from 10 Awesome Vegan Recipes for the Slow Cooker. Source Image: www.thekitchn.com.
- The Vegan Experience Over 100 Flavor First Vegan Recipes. from The Vegan Experience Over 100 Flavor First Vegan Recipes. Source Image: www.seriouseats.com.
- 10 Awesome Vegan Recipes for the Slow Cooker. from 10 Awesome Vegan Recipes for the Slow Cooker. Source Image: www.thekitchn.com.
- Awesome Summer Mediterranean Recipes Made Vegan e. from Awesome Summer Mediterranean Recipes Made Vegan e. Source Image: www.onegreenplanet.org.
- The Best 40 Vegan Mexican Recipes for a Healthy Easy. from The Best 40 Vegan Mexican Recipes for a Healthy Easy. Source Image: thegreenloot.com.
- 10 Awesome Vegan Recipes for the Slow Cooker. from 10 Awesome Vegan Recipes for the Slow Cooker. Source Image: www.thekitchn.com.
- Level 5 Awesome Vegan Stuffing Recipe. from Level 5 Awesome Vegan Stuffing Recipe. Source Image: www.pinterest.com. Visit this site for details: www.pinterest.com.
- 7 Awesome Meals for Beginner Vegans. from 7 Awesome Meals for Beginner Vegans. Source Image: stresslessbehealthy.com. Visit this site for details: stresslessbehealthy.com.
- 10 Awesome Vegan Recipes for the Slow Cooker. from 10 Awesome Vegan Recipes for the Slow Cooker. Source Image: www.thekitchn.com.
- Pin on Awesome Savoury Vegan Recipes. from Pin on Awesome Savoury Vegan Recipes. Source Image: www.pinterest.de. Visit this site for details: www.pinterest.de.
SOPAPILLA CHEESECAKE BARS RECIPE - NYT COOKING
From cooking.nytimes.com
USE UP A CAN OF JACKFRUIT WITH THESE 11 VEGAN JACKFRUIT RECIPES
From forksoverknives.com
LEVEL 5 AWESOME VEGAN STUFFING RECIPE - FOOD.COM
From pinterest.com
VEGAN STUFFING RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEVEL 5 AWESOME VEGAN STUFFING RECIPE - EASY RECIPES
From recipegoulash.cc
THE BEST VEGAN STUFFING RECIPE - SHANE & SIMPLE
From shaneandsimple.com
VEGAN STUFFING RECIPE - NAMELY MARLY
From namelymarly.com
THE BEST VEGAN STUFFING - DELISH KNOWLEDGE
From delishknowledge.com
THE BEST VEGAN STUFFING RECIPE - BUILD YOUR BITE
From buildyourbite.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #stuffings-dressings #side-dishes #holiday-event #vegan #vegetarian #dietary #thanksgiving
You'll also love