Vegan Mushroom and Chestnut Stuffing
Vegan Mushroom and Chestnut Stuffing

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan mushroom and chestnut stuffing. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Vegan Mushroom and Chestnut Stuffing is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Vegan Mushroom and Chestnut Stuffing is something which I’ve loved my entire life. They’re fine and they look fantastic.

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 begin with this particular recipe, we have to first prepare a few components. You can have vegan mushroom and chestnut stuffing using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Vegan Mushroom and Chestnut Stuffing:
  1. Get 1 loaf whole-grain bread
  2. Make ready 175 grams green or red lentils
  3. Take 75 ml vegan butter
  4. Get 3 medium onions (diced)
  5. Make ready 5-6 stalks celery (diced)
  6. Take 3 medium carrots
  7. Take 400 grams chestnut mushrooms
  8. Make ready 1 package chestnuts
  9. Make ready 4 1/2 cups vegetable broth
  10. Prepare 1 flax egg (see my recipe)
  11. Make ready 1.5 tsp fresh chopped sage (can lightly fry if you have time)

I needed a stuffing for the holidays so I came up with this one heavily inspired by The Minimalist Baker. I made this gluten free as well by choosing GF bread. Grease an ovenproof dish or small roasting tray with oil. Heat the oil in a large frying pan.

Instructions to make Vegan Mushroom and Chestnut Stuffing:
  1. 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.
  2. 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.
  3. Preheat your oven to 180C.
  4. While you lentils cook. Cut and dice your celery and onion first then sauté them until your onions are translucent.
  5. Chop up your chestnuts while you are sautéing the veg.
  6. 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.
  7. 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.
  8. Grease a baking dish with a vegan spread. I use Flora.
  9. Transfer everything to baking dish and pat it down with the back of a spoon so it is evenly spread.
  10. Cover with foil. Bake in the oven for about 40 minutes.
  11. 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.

Heat the garlic oil in a heavy-based frying pan until hot, add the mushrooms and fry gently until softened. Stir in the chestnuts, cranberries and parsley, and spoon over the tart to form a decorative layer. Reheat the gravy and serve with the tart and roast potatoes. Vegan Stuffing ingredients: bread, mushrooms, onion, celery, vegetable broth, dry white wine, dried herbs (thyme, sage, and rosemary), salt and pepper, and fresh parsley. You don't need a lot of fancy ingredients to make a delicious stuffing.

So that is going to wrap this up for this special food vegan mushroom and chestnut stuffing recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!