Foto de stuffing o relleno vegano en un recipiente para horno

Vegan stuffing is a typical Thanksgiving and Christmas dish in North America. It is usually eaten as is as a side dish or used as a stuffing for turkey or for vegan substitutes that are becoming more and more popular or even to stuff vegetables such as peppers or aubergines.

Ingredientes

Scale

  • 450 g de pan del día anterior (1 libra), troceado en dados
  • 2 cucharadas de mantequilla vegana derretida o de aceite
  • 1 cebolla, troceada
  • 1 ramita de apio, troceada
  • 2 cucharaditas de orégano seco
  • 2 cucharaditas de tomillo seco
  • 2 cucharaditas de salvia seca
  • 1/2 cucharadita de sal
  • 1/2 cucharadita de pimienta negra molida
  • 2 tazas de caldo de verduras (500 ml)

Instructions

  1. Ideally, use day-old bread or a couple of days. What I do is chop it into cubes when it is still fresh so that it dries faster, but if you want you can chop it once it is hard. If you’re in a hurry, you can bake the dice at 200ºC or 400ºF on a baking sheet for about 10-15 minutes.
  2. Preheat the oven to 180ºC or 350ºF.
  3. Put the vegan butter or oil in a pan and when hot add the onion, celery, oregano, thyme, sage, salt and pepper. Stir and cook over medium-high heat for about 5-10 minutes or until golden brown, stirring occasionally. If you don’t want to use any fat, you can sauté them with a little water or vegetable broth.
  4. Put the bread into a large bowl along with the sautéed onion and celery . Stir until they are integrated.
  5. Add the vegetable broth (I like to pour it hot, but it is not necessary) and stir until they are integrated.< /li>
  6. Pour the stuffing into a baking pan (I used a 20×20 cm or 8×8 inch one) and bake for about 30 minutes or until set. brown.
  7. Remove from oven and let cool slightly before serving.
  8. You can save leftovers in an airtight container in the fridge for about 3-4 days or in the freezer for about 3 months.

Notes

  • Over time I have been experimenting and improving the recipe. I leave here the changes I have made in case you prefer the original recipe: I have doubled the amounts of all the ingredients (except the celery, which I have added the same amount and the broth, which I have added only 1/2 cup or 125 ml more) and I’ve used vegan butter (the original recipe was low fat) and country bread instead of whole grain bread.
  • You can use any type of bread. I’ve tried using a wholemeal loaf and country bread and it works great either way.
  • You can make this recipe without added fat and use water or vegetable broth to sauté the vegetables. You can also use any type of oil in place of the vegan butter, although butter works best for me.
  • Add whatever vegetables and herbs (fresh or dried) you prefer or have on hand.
  • You can also add dried fruit and nuts.
  • Keep in mind that depending on the type of bread you use and how hard it is, you may need to add more or less broth .
  • The amount of water will also depend on how soft you like the vegan stuffing. I don’t like it too dry or too soft, rather something in between.
  • Some traditional recipes use eggs and I’ve also seen vegan recipes that use some kind of substitute, such as flax egg, but I don’t think it’s necessary since the stuffing looks great and doesn’t fall apart.
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