Vegan Mushroom Stuffing
Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 6 tablespoons vegan margarine
- 2 tablespoons olive oil
- 1 pound mushrooms
- 1 cup yellow onion
- 3 scallions scallions
- 1 cup chopped celery
- 2 cloves garlic cloves garlic
- 3 tablespoonschopped sage leaves
- 1 1/2 teaspoons dried thyme
- 4 cups vegetable stock
- 4 ounces chopped walnuts
- 1/2 cup chopped parsley
- 40 ounces sourdough bread
- Salt and pepper, to taste Salt and pepper, to taste Salt and pepper, to taste
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Instructions
- Lightly grease the inside of a 9x13-inch pan with margarine.,Simply Recipes / Ciara Kehoe
- In a small bowl, add the ground flaxseed and room temperature water. Mix together and set aside.,Simply Recipes / Ciara Kehoe
- Add 4 tablespoons of margarine and the olive oil to a large Dutch oven or stock pot set over medium-high heat. Once the butter has melted, add the mushrooms and sauté until most of the moisture has evaporated and the mushrooms are starting to brown, about 8 minutes.,Add the onion, scallions, celery, garlic, sage, and thyme and let cook, stirring often, until the celery has softened, 10 to 15 minutes.,Simply Recipes / Ciara Kehoe
- Add the vegetable stock, walnuts, and half of the chopped parsley and stir. Once the stock is boiling, remove from the heat. Add the bread, flax egg, and stock to the vegetable mixture and gently fold everything together until well combined. Taste, seasoning with salt and pepper as needed.,If your Dutch oven or stock pot isn’t large enough, transfer everything to the largest bowl you have to bring it all together.,Simply Recipes / Ciara Kehoe
- Transfer the stuffing to the greased pan and dot with the remaining 2 tablespoons of margarine. Cover with foil and bake until heated through and the bread has absorbed the liquid, about 35 minutes.,Remove the foil and turn up the oven temperature to 400°F. Bake, uncovered, for another 10 to 15 minutes, or until the top is well browned and crisp.,Let the stuffing rest for at least 5 minutes before serving. Top with remaining parsley.,Love the recipe? Leave us stars below!,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
Source
Original recipe: View Original