This vegan & gluten-free stuffing is an alternative take on the stuffing concept - its a wonderful mix of vegetables, nuts, herbs and croutons baked in a tray. It can acompany other dinnertime vegan favourites such as roast potatoes or nut roast. The mushroomy taste is excentuated by the inclusion of shiitake & maittake mushroom powders, making this a health boosting wintertime dish, as these mushrooms are known to boost the immune system. A delicious get well stay well dish.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 sticks celery, diced
- 2 carrots, diced
- 200g mushrooms (use a mixture!), roughly chopped
- 2 teaspoons mixed herbs
- ½ teaspoon sage
- Black pepper & salt
- Black pepper & salt
- 2 tablespoons fresh parsley leaves, chopped
- ½ medium loaf gluten-free bread, cubed
- 250ml vegetable stock
- 100g cooked chestnuts, chopped
- 2 sprigs rosemary
Method
- Get making!
- Heat the oil in a large pan and add the onions, garlic, celery and carrots. Saute for 10 minutes until tender.
- Stir in the mushrooms along with the herbs, mushrooms powders, salt and pepper and parsley and continue cooking for 10 minutes.
- Stir in the cubed bread then pour in the stock and mix everything well together.
- Transfer to a large ovenproof dish and cover with tin foil. Place in a preheated oven at 170 degrees C and bake for 15 minutes.
- Remove the foil, throw in the chestnuts, hazelnuts and rosemary sprigs, cover again and return to the oven for a future 15 minutes.
- Remove the foil and bake for 15 more minutes. Now enjoy!
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