Vegan Herbed Stuffing Food

VEGGIE HERB VEGAN STUFFING

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.

BETTER-THAN-BOXED VEGAN AND GLUTEN-FREE STUFFING

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.

VEGAN MUSHROOM THANKSGIVING STUFFING

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.

VEGAN HERBED STUFFING

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, combine bread and cooked grains.
• Sauté onions in a little water for about 5 minutes, then add celery and cook until soft.
• Stir cooked vegetables and herbs into bread/rice mixture.
• Mix oil and vegetable broth, then pour over stuffing mixture.
• Add salt to taste.
• Cook, covered, for about 25 minutes, then uncovered until top is slightly browned and crispy.