Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, vegan mushroom and chestnut stuffing. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Vegan Mushroom and Chestnut Stuffing is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Vegan Mushroom and Chestnut Stuffing is something which I’ve loved my entire life. They’re fine and they look fantastic.
Free UK Delivery on Eligible Orders! Heat the olive oil in a large pot. Turn off heat and add the bread, chestnuts, herbs,. 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.
To get started with this recipe, we have to prepare a few ingredients. You can cook vegan mushroom and chestnut stuffing using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Mushroom and Chestnut Stuffing:
- Get 1 loaf whole-grain bread
- Get 175 grams green or red lentils
- Make ready 75 ml vegan butter
- Make ready 3 medium onions (diced)
- Get 5-6 stalks celery (diced)
- Prepare 3 medium carrots
- Get 400 grams chestnut mushrooms
- Get 1 package chestnuts
- Prepare 4 1/2 cups vegetable broth
- Make ready 1 flax egg (see my recipe)
- Make ready 1.5 tsp fresh chopped sage (can lightly fry if you have time)
This time, I am going to make it a bit unique. This is gonna smell and look delicious. A lot of stuffing recipes are made with meat, so it can be tricky to figure out where to start when. Mushroom and chestnut stuffing Make this stuffing on Christmas Eve and cook it from chilled before serving, or prepare further in advance and freeze, defrosting before cooking.
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 lot of stuffing recipes are made with meat, so it can be tricky to figure out where to start when. Mushroom and chestnut stuffing Make this stuffing on Christmas Eve and cook it from chilled before serving, or prepare further in advance and freeze, defrosting before cooking. For a vegan version, whizz a drained, rinsed can of bijoux lentils into the mushroom mixture, omit the sausagemeat and use oil not butter for the glaze. Grease an ovenproof dish or small roasting tray with oil. Heat the oil in a large frying pan.
So that is going to wrap it up with this special food vegan mushroom and chestnut stuffing recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
