Cooking with Foxy - The Toothless Chef - Stuffing!

Oct 17 , 2019

Maybe it's the cold weather creeping up on us, maybe it's Thanksgiving around the corner or maybe it's just my love for carbs...I don't know but either way, this recipe was super easy to make and very tasty! Add in all your favorite vegetables, I made mine with mushrooms.
Prep Time: 15 minutes
Cook Time: 1 hour
Serving Size: 4 servings
1 large loaf whole grain bread cubed and set out to dry overnight
3/4 cup uncooked green lentils
3 tablespoons olive oil, vegan butter or a mix of both
1 tablespoon garlic minced
1/2 cup white onion diced
1/2 cup red onion diced
3/4 cup celery diced
salt and pepper
3-3 1/2 cups vegetable broth, plus more for cooking lentils
1 batch flax egg (1 tablespoon and 2 1/2 tablespoon water)
3/4 teaspoon dried sage
1. The night before, cube your bread and set it in a large bowl to dry out. The bread should be the texture of day old bread, noticeably dry but not rock hard.
2. The day of, cook your lentils by thoroughly rinsing 3/4 cup lentils in cold water then add them to a small saucepan with 1 1/2 cups veggie broth or water.
3.Cook over medium-high heat until a low boil is achieved then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
4. Preheat oven to 350 degrees F.
5. Spray 9 x 13 pan with nonstick spray.
6. Prepare flax egg by mixing flax meal and water together, set aside.
7. Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent, about 5 minutes. Set aside.
8. To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure the mix is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
9. Transfer to the prepared pan and cover with foil. Bake for 45 minutes.
10. Remove the foil so the top can brown. Increase heat to 400 degrees F and bake for another 10-15 minutes or until the top is well browned and crisp.
11. Remove from oven, allow to cool.
This side dish is amazing alone but would also be good with mashed potatoes with gravy or wrapped in romaine lettuce for a nutritious snack.




Jessica Pisano

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