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Plant-based Recipes

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You are here: Home / Main dish / VEGAN STUFFING

VEGAN STUFFING

October 7, 2021 by Plant-basedrcp Leave a Comment

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These Vegan Stuffing is packed with taste and flavors, like fresh rosemary and parsley. Take advantage of leftover cornbread with a pan of these easy stuffing.

vegan stuffing


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VEGAN STUFFING INGREDIENTS 

Cornbread: recipe for vegan homemade cornbread could be found here. 

Chestnuts 

Cranberries: dry, sugar-free cranberries

Apple

Fresh parsley 

Fresh rosemary

Onion 

Vegetable broth 

vegan stuffing

HOW TO MAKE VEGAN STUFFING 

  1. Preheat the oven 365F.
  2. Cut cornbread into cubes.
  3. In a large saute pan, warm the oil. Add the onion, celery, apples, chestnut and herbs. Sauce for 10 minutes. 
  4. Transfer the mixture to a bowl. Add cornbread. Mix. 
  5. Transfer the mixture to a baking dish. Stir in the stock, making sure it is completely absorbed into the bread. The bread should be moist but not mushy. 
  6. Cover with a buttered sheet of aluminum foil and bake for 20 minutes. Uncover and cook for additional 10 minutes. 

vegan stuffing

I hope you will love these Vegan Stuffing because it’s: 

Quick 

Easy to make 

and delicious! 

vegan stuffing

Other recipe to try:

Onion Marmalade 

Glazed Carrots 

Cauliflower Gratin 

Mushroom Turnovers

vegan stuffing

Vegan Stuffing

Plant-basedRecipes
These Vegan Stuffing is packed with taste and flavors, like fresh rosemary and parsley. Take advantage of leftover cornbread with a pan of these easy stuffing.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 4
Calories 362 kcal

Ingredients
 
 

  • 1/2 lb vegan cornbread
  • 2 stalks celery
  • 1/2 lb chestnuts
  • 1/2 bulb onion
  • 1/4 bunch fresh parsley
  • 1/2 stalk fresh rosemary
  • 2 apples
  • 1 tbsp dry cranberries
  • 1 cup vegetable broth

Instructions
 

  • Preheat the oven 365F.
  • Cut cornbread into cubes.
  • In a large saute pan, warm the oil. Add the onion, celery, apples, chestnut and herbs. Sauce for 10 minutes. 
  • Transfer the mixture to a bowl. Add cornbread. Mix. 
  • Transfer the mixture to a baking dish. Stir in the stock, making sure it is completely absorbed into the bread. The bread should be moist but not mushy. 
  • Cover with a buttered sheet of aluminum foil and bake for 20 minutes. Uncover and cook for additional 10 minutes. 

Nutrition

Calories: 362kcalCarbohydrates: 73gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 579mgPotassium: 469mgFiber: 4gSugar: 22gVitamin A: 587IUVitamin C: 32mgCalcium: 98mgIron: 2mg
Keyword stuffing, vegan stuffing
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !

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Filed Under: Main dish, Side Dish Tagged With: side dish

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