Vegan Mushroom and Chestnut Stuffing
Vegan Mushroom and Chestnut Stuffing

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan mushroom and chestnut stuffing. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Vegan Mushroom and Chestnut Stuffing is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Vegan Mushroom and Chestnut Stuffing is something which I’ve loved my entire life.

Heat the olive oil in a large pot. 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.

To get started with this recipe, we must 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. Prepare 1 loaf whole-grain bread
  2. Prepare 175 grams green or red lentils
  3. Get 75 ml vegan butter
  4. Make ready 3 medium onions (diced)
  5. Prepare 5-6 stalks celery (diced)
  6. Take 3 medium carrots
  7. Get 400 grams chestnut mushrooms
  8. Take 1 package chestnuts
  9. Prepare 4 1/2 cups vegetable broth
  10. Prepare 1 flax egg (see my recipe)
  11. Take 1.5 tsp fresh chopped sage (can lightly fry if you have time)

Beat egg and milk together and pour over cubed bread. Drizzle bread with warm broth and toss to ensure even coverage. Making this Vegan Stuffing with Apples and Mushrooms The secret to good vegan stuffing is starting out with good bread (that's a little past it's prime). We used a delicious loaf of sourdough from Iggy's Bread in Cambridge, MA that had sat on the shelf a little too long, and was pretty stale.

Steps 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.

We're starting with my all-time favorite side, Vegan Mushroom Stuffing. I could eat this stuffing with every single meal. Add a side of brussels, vegan gravy and some cranberry jelly and I am good! Yes, that was literally my dinner tonight 🙂 This recipe is so simple and comes together really quickly. Bring to the boil, then reduce the heat and simmer for about five.

So that’s going to wrap this up for this special food vegan mushroom and chestnut stuffing recipe. Thanks so much for reading. I am sure you will 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!