"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegan Stuffing Recipe

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This recipe for Vegan Stuffing, by , is from The Gigstad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joan K Gigstad

Category:
Category:

Ingredients:  
Ingredients:  
1 large loaf whole grain bread, cubed and dried overnight (should be noticeably dry but not rock hard)
c. uncooked green lentils
3 T. olive oil or vegan butter
c. diced white onions
c. diced celery
salt & pepper
3 - 3 c. vegetable broth (+ more for cooking lentils)
1 flax egg (1 T. flaxseed meal + 2 T. water)
tsp. dried sage or 1 tsp. fresh chopped sage

Directions:
Directions:
1. Thoroughly rinse lentils in cold water.
2. In small saucepan add 1 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 350; 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 400; bake an additional 10 to 15 minutes until top is brown and crispy.
8. Cool slightly before serving.

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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