Sarahs Vegetarian Stuffing Food

SIMPLE VEGETARIAN STUFFING

Steps:

• Preheat the oven to 350ºF. Coat a large baking dish with cooking spray or butter. Set aside.
• In a large skillet, melt butter over medium heat.
• Add onion, carrot, celery, and 1 tablespoon sage. Cook, stirring frequently, until the vegetables begin to soften, about 7 minutes.
• Add the garlic, thyme, and salt and pepper to taste. Cook, stirring, 1 minute.
• Add the vegetable stock and remove from the heat.
• Pour the stuffing cubes into the prepared baking dish and add the remaining sage and broth mixture. Stir well to coat.
• Bake 45-60 minutes, stirring once, until the stuffing is beginning to crisp on the edges.

SARAH'S VEGETARIAN STUFFING

Steps:

• Preheat the oven to 175 degrees F (80 degrees C). Spread bread cubes out onto 2 baking sheets.
• Bake in the preheated oven, stirring occasionally, for 30 minutes. Turn the oven off and leave bread in the oven until hard and completely dry, up to 3 hours. If your bread is not dry, it will be soggy in the end. Remove bread from oven and pour into a large bowl.
• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large pan over medium to medium-high heat. Add mushrooms, celery, onion, apple, and cranberries. Saute until all vegetables are tender, about 10 minutes. Stir in cooked rice, parsley, garlic, poultry seasoning, sage, thyme, salt, marjoram, and pepper.
• Pour vegetable and fruit mixture over the bread and stir until completely mixed in. Pour 1 cup vegetable broth over bread mixture, using only enough to moisten every piece of bread. Bread should not be dry at all but should also not be soggy. Transfer mixture into a 9x13-inch casserole dish and cover with aluminum foil.
• Bake in the preheated oven until heated through, 30 to 45 minutes. Uncover and continue to bake until golden, about 15 minutes more.

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!