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Practical Way to Homemade Extraordinary Vegan Mushroom and Chestnut Stuffing

Hoping to dine Vegan Mushroom and Chestnut Stuffing a top restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with helpful instructions on cooking a Vegan Mushroom and Chestnut Stuffing like a famous chef made.

Vegan Mushroom and Chestnut Stuffing

We hope you got benefit from reading it, now let's go back to vegan mushroom and chestnut stuffing recipe. To make vegan mushroom and chestnut stuffing you only need 11 ingredients and 11 steps. Here is how you achieve that.

To make an extraordinary Vegan Mushroom and Chestnut Stuffing, here are the materials needed:

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

After readying the ingridients, now you are good to prepare your appetizing Vegan Mushroom and Chestnut Stuffing by following the guidances on this section:

  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..

Grease an ovenproof dish or small roasting tray with oil. Heat the oil in a large frying pan. Simmer the chestnuts in the soaking water for half an hour or so, until tender. To make the filling, put the butter in a large saucepan and melt over a low heat. Turn up the heat slightly and add the mushrooms.

Recipe : Vegan Mushroom and Chestnut Stuffing

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step by step to make Vegan Mushroom and Chestnut Stuffing

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