Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vegan mushroom and chestnut stuffing. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Vegan Mushroom and Chestnut Stuffing is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Vegan Mushroom and Chestnut Stuffing is something that I have loved my whole life. They’re fine and they look fantastic.
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 must first prepare a few ingredients. 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:
- Get 1 loaf whole-grain bread
- Take 175 grams green or red lentils
- Take 75 ml vegan butter
- Get 3 medium onions (diced)
- Get 5-6 stalks celery (diced)
- Prepare 3 medium carrots
- Get 400 grams chestnut mushrooms
- Take 1 package chestnuts
- Prepare 4 1/2 cups vegetable broth
- Prepare 1 flax egg (see my recipe)
- Get 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. This stuffing is really delicious, easy and compliments a range of dishes.
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.
Beat egg and milk together and pour over cubed bread. Drizzle bread with warm broth and toss to ensure even coverage. Tip into a bowl, then lightly stir in the other ingredients with plenty of seasoning. If the stuffing seems too dry, just add a little more of the reserved porcini liquid. This vegan apple, red onion and chestnut stuffing (or dressing, if you're American, as it's not actually going to be stuffed anywhere) is my favourite stuffing recipe in the whole world.
So that’s going to wrap it up with this exceptional food vegan mushroom and chestnut stuffing recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
