Vegan Stuffing
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.
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
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !