EASY VEGAN STUFFING
RECIPE TYPE
Vegan, Holiday
SERVES
10 to 12
Prep Time: 30 min
Cook Time: 1 hr
Ingredients
1 loaf (600g) Longo’s Calabrese Bread, day-old preferred
1 1/2 cups Longo’s Essentials Low Sodium Vegetable Broth
1 pkg (14g) dried porcini or mixed mushrooms
1/4 cup plus 2 tbsp plant-based butter
1 pkg (340g) Longo’s Gourmet Mixed Mushrooms, chopped
1 each medium onion and large celery rib, finely chopped
1 carrot, grated
1/2 cup finely chopped Longo’s Walnuts or Longo’s Pecans
2 tsp Longo’s Essentials Poultry Seasoning
1 tsp salt
Pepper to taste
1/4 cup chopped fresh parsley
Directions
Cut off one-quarter of the loaf, tear into chunks then pulse in food processor or high-powered blender to make crumbs. Cut remaining bread into small cubes. Spread bread cubes on large baking sheet; sprinkle with crumbs. Toast in preheated 300°F oven for 15 minutes to dry out crumbs. Cool and transfer to large bowl. Increase oven temperature to 350°F.
In small pot, bring vegetable broth to a boil; add dried mushrooms and soak for 5 to 8 minutes; strain mushrooms and reserve broth. Chop mushrooms finely.
Melt 1/4 cup of the butter in large skillet set over medium heat; sauté fresh mushrooms until golden and liquid evaporates. Add chopped dried mushrooms, onion, celery, carrot, walnuts, poultry seasoning, salt and pepper; sauté until tender and fragrant. Stir in reserved broth and parsley; simmer for 1 minute. Cool slightly.
Pour vegetable mixture over bread and toss to combine. Transfer stuffing into a 3L casserole dish. Melt remaining 2 tbsp butter and drizzle overtop.
Bake, covered, in preheated 350°F oven for 30 minutes. Uncovered and bake for 15 minutes more or until golden. (Make-ahead: Stuffing can be made ahead and reserved in the refrigerator. Bring out of the refrigerator 30 minutes before baking and add 10 extra minutes to the covered bake time.)
NUTRITIONAL INFORMATION
Per serving: 260 calories
| Protein 7g | Fibre 3g |
| Fat 11g | Sugars 3g |
| Carbs 33g | Sodium 610mg |
