Thanksgiving Vegan Stuffing: How to Make a Simple Vegan Dressing by 30Seconds Food
Vegan Side Dishes Holidays
5 years ago
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Stuffing is traditionally made with butter or, worse, margarine and chunks of white bread. Enough said? And enough to make you feel truly stuffed at a Thanksgiving dinner. This way healthier holiday stuffing alternative from Health Coach Institute is loaded with protein from lentils and fiber from whole-grain bread and – it's vegan as the recipe replaces egg with flax seeds and butter or margarine with olive oil.
- 1 large loaf whole-grain bread or 2 small baguettes, cubed and set out to dry overnight (9 cups loosely packed)
- 3/4 cup uncooked green lentils
- 3 tablespoons olive oil or vegan butter (or use a mix of both)
- 1/2 cup white onions, diced
- 3/4 cup celery, diced
- salt and pepper
- 3 – 3 1/2 cups vegetable broth (plus more for cooking lentils)
- 1 flax egg (1 tablespoon flaxseed meal plus 2 1/2 tablespoons water)
- 3/4 teaspoon dried sage or 1 1/4 teaspoon fresh sage, chopped
Here’s how to make it:
- 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 F and line a 9×13-inch pan (or comparable sized dish) 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 for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F 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.
Related Products on Amazon We Think You May Like:
Lentils $4 & Up
Vegetable Broth $2 & Up
Flax Seed $3 & Up
Sage $3 & Up
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