Vegan Mushroom and Chestnut Stuffing. Turn off heat and add the bread, chestnuts, herbs, olive oil and eggs. Mix well, then add broth until the stuffing is quite moist but not overly soggy. This rich and delicious make-ahead Mushroom-and-Chestnut Stuffing with Giblets from Anthony Bourdain gets flavor from fresh herbs. Vegan Mushroom and Chestnut Stuffing

You can cook Vegan Mushroom and Chestnut Stuffing using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Vegan Mushroom and Chestnut Stuffing
  1. It’s 1 loaf of whole-grain bread.
  2. Prepare 175 grams of green or red lentils.
  3. It’s 75 ml of vegan butter.
  4. You need 3 of medium onions (diced).
  5. You need 5-6 stalks of celery (diced).
  6. Prepare 3 of medium carrots.
  7. You need 400 grams of chestnut mushrooms.
  8. Prepare 1 package of chestnuts.
  9. It’s 4 1/2 cups of vegetable broth.
  10. Prepare 1 of flax egg (see my recipe).
  11. Prepare 1.5 tsp of fresh chopped sage (can lightly fry if you have time).

Traditional bread stuffing with mushrooms, celery, and lots of herbs. Vegan stuffed mushrooms are easy to make and packed with fresh herb-y, garlicky, citrus-y deliciousness. These little guys are great served as party finger food, a starter or a light main dish when paired with a fresh salad and crusty bread. Adding porcini mushrooms provides earthy, rich flavors and also guarantees a moist stuffing.

Vegan Mushroom and Chestnut Stuffing instructions

  1. Get a decent loaf of bread and cube it the night before and let it dry out. If you are pressed for time spread out the cubes on a baking tray and set your oven to a low temp (around 100 C) and bake for 30 minutes. Turning half way through..

  2. When you are about to make the stuffing. Start to cook your lentils. It takes about 30 minutes to do so, giving you plenty of time for the rest of the stuffing..

  3. Preheat your oven to 180C..

  4. While you lentils cook. Cut and dice your celery and onion first then sauté them until your onions are translucent..

  5. Chop up your chestnuts while you are sautéing the veg..

  6. Put your bread cubes in to a large mixing bowl and pour (2/3 of) your wet ingredients over evenly. Add your flax eggs to the mix at this point..

  7. Then add in your veg and chestnuts. Mix thoroughly. It should be of a consistency where it wants to stick together, but isn’t runny. Use stock as needed to achieve this..

  8. Grease a baking dish with a vegan spread. I use Flora..

  9. Transfer everything to baking dish and pat it down with the back of a spoon so it is evenly spread..

  10. Cover with foil. Bake in the oven for about 40 minutes..

  11. Take the foil off and crank the oven up to 220C, then cook some more for about 10 minutes or more. You want a golden crusty top..

Cubed brioche adds a subtle buttery decadence while dried cherries bring an unexpected tartness to an otherwise traditional Thanksgiving. My family's prized stuffing recipe veganized! A hearty, healthy side dish that It pairs beautifully with cranberry sauce, mashed potatoes and mushroom gravy. It's all of the good They are used to chestnut stuffing. If yes, what step would you recommend adding them to?