Kimi and Kaydee’s Vegan Stuffing
This vegan stuffing creation is a great plant- based edition to a typically animal- product based Thanksgiving holiday. The aromatic components of rosemary, cinnamon, nutmeg, cloves and sage fills the air with smells of fall. We replaced white bread and corn bread with an enriched wheat bread for higher fiber and protein. We incorporated lentils as a way to introduce a tasty way to incorporate legumes into a nutritious meal. Almonds and walnuts add a bit of a crunchy texture and add a great source of healthy unsaturated and omega-3 fats. Cinnamon is the strongest component of the flavorful dish and just 1 tsp adds as many antioxidants as a ½ cup of blueberries. Olive oil was used instead of butter and moistens the dish while providing strong, savory flavor. We hope you enjoy.
- Yield: 12 portions
- Size: 1 cup
- Oven temp: 350 F
- 1 large loaf wholegrain bread cubed & set out to dry overnight (9 cups loosely packed)- we can get a loaf from Panhandle bread co. at Co-op or Roseaurs or use Ezekial break
- 3/4 cup uncooked green lentils
- 3 Tbsp olive oil or vegan butter (I used a mix of both)
- 1/2 cup white onions, diced (local)
- 3/4 cup celery, diced
- salt & pepper
- 3 - 3 1/2 cups vegetable broth (+ more for cooking lentils)
- 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
- 3/4 tsp dried sage, or 1 1/4 tsp fresh sage, chopped
- Add….pine nuts, chopped walnuts, dried organic cranberries, local beets, additional spices (let me know anything you want to add!) some spices I was thinking about were nutmeg, cinnamon, cloves, and thyme)
- 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.
- 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 and line a 9x13 pan with foil or spray with nonstick spray. Also prepare flax egg 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. If it’s 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 at 350 for 45 minutes, then remove the top layer of foil so the top can brown. Increase heat to 400 degrees and bake for another 10-15 minutes, or until the top is well browned and crisp.