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Chestnut Mushroom Stuffing [Vegan]

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Stuffing is another one of those Thanksgiving dishes that’s usually drowned in butter – but it doesn’t have to be. A good quality olive oil works very well. The trick is to make sure your other ingredients are packed with flavor.

Vegan Chestnut Mushroom Stuffing

This Recipe is :

Dairy Free Vegan

Ingredients

  • 1 large loaf whole wheat bread, cubed and dried (about 10 cups)
  • 1 tablespoon olive oil
  • 2 medium-large yellow onions, diced
  • 4 medium stalks celery, chopped
  • 1 small fennel bulb, diced
  • 1 pound mushrooms, sliced (mix of cremini, shiitake and oytster)
  • 1 1/2 cups chestnuts (roasted from 1 lb. fresh, or use jarred chestnuts), crumbled
  • 2 teaspoons fresh thyme
  • 3 tablespoons fresh sage
  • ¼ cup chopped flat leaf parsley
  • 3 tablespoons olive oil
  • 2 large eggs, lightly beaten (vegans, use a substitute such as ground flax seed mixed with water)
  • 1½ to 2 cups vegetable broth
  • Salt and pepper to taste

Preparation

  1. Heat the oven to 350 degrees.
  2. Heat the olive oil in a large pot. Add the onions, celery and fennel, and sauté for 10 minutes. Add the mushrooms and cook for 5 minutes more. 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. Add salt and pepper if you’d like.
  3. Place in an oiled casserole dish, cover with foil and bake for 30 minutes. Uncover and bake 10 minutes longer, until stuffing is crusty on top.

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AUTHOR & RECIPE DETAILS


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Cathy Elton is a Brooklyn–based writer who has the rare blog that focuses specifically on heart-healthy food. She came to this subject the hard way, as a result of finding out she had hereditary heart disease in her 40s. But she turned her health problem into a cooking challenge and developed a heart-healthy vegetarian cooking style that’s still spicy, satisfying and adventurous. She shares her original recipes on What Would Cathy Eat?


 

 

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4 comments on “Chestnut Mushroom Stuffing [Vegan]”

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Abbie Brewer
9 Days ago

Juliet Longdon


Reply
Ally
23 Days ago

I made this for Thanksgiving and it was a huge hit! Everyone raved. I followed the basic recipe exactly and it worked well. I used a big loaf of seeded wheat bread, so I needed the full 2 cups of broth. This is delicious with vegan gravy on top. Enjoy.


Reply
Tom
11 Months Ago

Um, eggs aren\'t vegan


Reply
Marilyn McCarthy
1 Years Ago

Can you make any of this ahead of time, and then bake?


Reply


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