Best 4 Vegan Stuffing Recipe By Tasty Recipes

SIMPLE VEGAN STUFFING

Steps:

• 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 by mixing flaxseed meal and water and set aside.
• Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.
• To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn't squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it's gotten too wet, add more bread.
• Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
• Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
• This dish would be awesome with vegan mashed potatoes and my vegan mushroom gravy!

VEGAN STUFFING

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.

VEGAN STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Heat the oil in a medium pot over medium-high heat. Once the oil begins to shimmer, add the onion and celery and cook for 5-6 minutes, until the onion is semi-translucent and the celery has softened a bit.
• Add the apple and cook for an additional 4-5 minutes, until softened.
• Add the salt, pepper, parsley, rosemary, thyme, and sage and cook for 2-3 minutes, until the herbs are fragrant.
• Add in about a ¼ of the cubed bread and 1 cup (240 ml) of the vegetable broth.
• Stir well until bread cubes cook down. Continue, alternating between adding bread and broth, until everything has cooked down but the stuffing is still slightly chunky.
• Transfer to a large baking dish and cover with foil.
• Bake for 10 minutes, then uncover and bake for another 10 minutes, until the top is golden brown. Serve warm.
• Enjoy!

EASY STUFFING RECIPE BY TASTY

Steps:

• In a large microwave-safe bowl, add the stuffing mix, then pour in the water and melted butter and stir until evenly mixed.
• Cover with a kitchen towel and microwave on full power for 2 minutes.
• Remove the bowl from the microwave, add the celery and apple, and stir until well mixed.
• Cover and microwave for 2 more minutes. Remove the bowl and stir, then cover and microwave for 1 minute more until stuffing is moist and a little crispy on the edges.
• Enjoy!