Vegan Herbed Stuffing Food

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VEGAN MUSHROOM THANKSGIVING STUFFING



Vegan Mushroom Thanksgiving Stuffing image

I made this recipe about 5 years ago. After trying expensive croutons from a gourmet cooking store, I decided I could make them myself! This vegan mushroom stuffing immediately became a family (and friends) favorite. You can eliminate the mushrooms if you don't like them. You can make the homemade croutons days before and store them in zip-top bags or plastic containers, which makes the stuffing a whole lot easier. Try it for Thanksgiving!

Provided by Kathleenar

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 10h

Yield 12

Number Of Ingredients 15

1 crusty baguette, cut into 1/2-inch cubes
1 tablespoon olive oil, or as needed
1 tablespoon ground thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon garlic salt, or more to taste
1 teaspoon ground white pepper
½ cup vegan margarine
1 cup chopped celery
1 cup chopped onion
1 cup chopped fresh mushrooms
3 cloves garlic, chopped, or more to taste
1 (32 fluid ounce) container vegetable broth
½ teaspoon ground white pepper

Steps:

  • Spread cubed bread on a baking sheet. Cover with a paper towel and let sit at room temperature until slightly stale, at least 8 hours to overnight.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Toss stale bread cubes with olive oil and sprinkle with thyme, rosemary, oregano, parsley, garlic salt, and white pepper. Spread evenly on the baking pan.
  • Bake in the preheated oven for 20 minutes. Stir and continue baking until crispy, about 20 minutes more, checking frequently. Remove from the oven and set homemade croutons aside.
  • Increase oven temperature to 350 degrees F (175 degrees C). Grease a large baking pan.
  • Heat margarine in a large pan over medium heat. Add celery, onion, mushrooms, and garlic. Cook and stir until soft, about 5 minutes. Add broth and white pepper and simmer for 3 minutes more. Add homemade croutons and stir, transferring mixture to a large bowl if necessary. Pour stuffing mixture into the prepared baking pan.
  • Bake in the hot oven, uncovered, for about 40 minutes.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 20.6 g, Fat 9.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 572.7 mg, Sugar 2.6 g

BETTER-THAN-BOXED VEGAN AND GLUTEN-FREE STUFFING



Better-than-Boxed Vegan and Gluten-Free Stuffing image

This vegan and gluten-free stuffing is better than the boxed stuff and very easy to make! Whether your guests are vegan, gluten-free, both, or neither, this stuffing will please the whole crowd! You can toast the bread in advance in order to save time the day you are serving the stuffing.

Provided by fabeveryday

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 40m

Yield 8

Number Of Ingredients 14

16 ounces vegan, gluten-free bread, cubed
½ cup vegan butter (such as Earth Balance®)
1 cup diced celery
1 cup diced onion
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon ground thyme
¾ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
2 cups vegetable broth
aluminum foil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
  • Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
  • Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
  • Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 29 g, Fat 20.3 g, Fiber 4.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 458.3 mg, Sugar 2.8 g

LEMON & HERB STUFFING



Lemon & herb stuffing image

Add a citrus zing to your Christmas turkey this year with this zesty, fresh stuffing

Provided by Good Food team

Categories     Side dish

Time 1h10m

Yield Serves 8, plus makes 250g extra to stuff a 5kg turkey

Number Of Ingredients 8

4 tbsp sunflower oil
5 onions , finely chopped
300g white bread , in chunks
25g pack curly parsley
15g pack sage , leaves only
zest 3 lemons , juice of 1
8 cocktail sausages
4 smoked, dry-cured streaky bacon rashers, halved across the middle

Steps:

  • Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Put the bread and herbs into a food processor and pulse until you have herby breadcrumbs. Stir into the onion pan along with the lemon zest and juice and plenty of seasoning. Set aside 250g to stuff the turkey, then press the remainder into a well buttered baking tin or dish, about 20 x 30cm, or use 2 smaller tins if that's all that you have.
  • Wrap half a bacon rasher around each sausage. Score the stuffing into 8 rectangles, then sit a sausage on top of each. Cover with foil and cook for 20 mins. Uncover, then roast for 20 mins more or until the sausages and bacon are golden and the stuffing golden and sizzling.

Nutrition Facts : Calories 142 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.67 milligram of sodium

VEGGIE HERB VEGAN STUFFING



Veggie Herb Vegan Stuffing image

Veggie Herb Vegan Stuffing. Perfectly flavored and savory for Thanksgiving! Made with protein-packed lentils, carrots, celery, mushrooms and raisins for a wholesome plant based stuffing!

Provided by Shannon Leparski

Categories     Sides

Time 1h10m

Number Of Ingredients 17

flax egg (2 tablespoons ground flaxseed + 6 tablespoons water)
1 cup cooked green lentils, or 1/2 cup dry green lentils (or ground tempeh/veggie sausage)
3-4 tablespoons avocado oil (or any oil; or swap for vegan butter)
1 large white onion, diced
hefty pinch of sea salt and pepper
4-5 celery stalks, chopped
2 medium-sized carrots, chopped
1 1/2 cups cremini mushrooms, chopped (or any kind)
2 tablespoons dried rosemary
1 tablespoon dried thyme
1 teaspoon dried marjoram (or oregano)
4 cups spinach
1/4 cup fresh parsley, chopped
6 cups stuffing cubes, any kind
3/4 cup raisins (or dried cranberries/cherries)
2 1/2 -3 cups vegetable broth
sprinkle with extra parsley after baking, for color

Steps:

  • In a small bowl, mix together the flax egg and set aside for 15 minutes.
  • If you haven't yet cooked the lentils, start cooking them by combining 1/2 cup dry lentils with 1 cup water. Bring to a boil and reduce heat to a gentle simmer for 20-30 minutes, uncovered, or until tender. Add water as needed to make sure lentils are covered. After, drain any extra liquid and set aside.
  • Preheat oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.
  • Heat avocado oil (or vegan butter) over medium heat and sauté onions for about 5 minutes, until translucent and fragrant. Add a hefty pinch of salt and pepper. Then add celery, carrots and mushrooms and cover, stirring occasionally. Cook for 7 minutes, then add the rosemary, thyme and marjoram. Stir to coat and cook 2-3 more minutes until veggies are on the softer side. Reduce heat and add in the parsley and spinach. Stir until spinach is wilted. Turn off heat.
  • In a large bowl, add the stuffing cubes, cooked veggies, cooked lentils, raisins, flax egg and vegetable broth and mix with a large wooden spoon until everything is evenly hydrated. You don't wait it to be too dry or too wet, so add more broth if too dry or more bread if too wet.
  • Transfer to prepared baking dish and cover with foil.
  • Bake for 30 minutes, then remove foil and increase heat to 400 degrees. Bake for 10 more minutes, until the top is browned and golden.
  • Let cool for 5-10 minutes and serve.

Nutrition Facts : ServingSize 1 scoop, Calories 585 calories, Sugar 28.7 g, Sodium 1219.4 mg, Fat 16.3 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 9.5 g, Protein 29.1 g, Cholesterol 46.2 mg

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From foodallergydiva.com


HERBED CORNBREAD STUFFING - VEGAN STREET – BUILDING VEGAN ...
Herbed Cornbread Stuffing In the debate between stuffing and mashed potatoes, I am team "Both," but ever so slightly more on the side of stuffing because, hey, it has a cute name and it's a bread casserole! This stuffing is full of savory goodness and so easy to make once you have your cornbread: It is homey, filling comfort food at its finest. One recipe Maple-Sweetened …
From veganstreet.com


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