Vegan Mushroom and Chestnut Stuffing

Name: How to cook Vegan Mushroom and Chestnut Stuffing - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Garrett Groszko

Vegan Mushroom and Chestnut Stuffing

I needed a stuffing for the holidays so I came up with this one heavily inspired by The Minimalist Baker.

Ingredient

Food ration :

8 servings

1 loaf

fresh chopped sage (can lightly fry if you have time)

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Preheat your oven to 180C.

* Step 4

While you lentils cook. Cut and dice your celery and onion first then sauté them until your onions are translucent.

* Step 5

Chop up your chestnuts while you are sautéing the veg.

* Step 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.

* Step 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.