Vegan Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large loaf whole grain bread, cubed and dried overnight (should be noticeably dry but not rock hard)
¾ c. uncooked green lentils
3 T. olive oil or vegan butter
½ c. diced white onions
¾ c. diced celery
salt & pepper
3 - 3½ c. vegetable broth (+ more for cooking lentils)
1 flax egg (1 T. flaxseed meal + 2½ T. water)
¾ tsp. dried sage or 1¼ tsp. fresh chopped sage
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Directions: |
Directions:1. Thoroughly rinse lentils in cold water.
2. In small saucepan add 1½ c. vegetable broth to lentils and cook over medium high heat until low boil is reached, then simmer uncovered for 20 - 30 minutes. Set aside.
3. Preheat oven to 350º; line a 9 X 13 pan with foil, or spray with nonstick spray. Prepare flax egg and set aside.
4. Saute onion and celery in olive oil (or vegan butter) until translucent (about 5 minutes). Set aside.
5. Place dry bread in a large bowl, add most of the broth. Add remaining ingredients; mix well with a wooden spoon. Add more broth or bread to achieve the consistency of meatloaf.
6. Transfer to the prepared pan; cover with foil.
7. Bake 45 minutes. Remove foil cover; increase heat to 400º; bake an additional 10 to 15 minutes until top is brown and crispy.
8. Cool slightly before serving. |
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Number Of
Servings: |
Number Of
Servings:8 - 10 |
Preparation
Time: |
Preparation
Time:About 1 hour |
Personal
Notes: |
Personal
Notes: Lentils can be cooked the night before. Don't forget to leave the bread out to dry!
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