Vegan Stuffing
Ingredients
-
6
tablespoons
extra-virgin olive oil
-
1
cup
coarsely chopped cipollini onions
-
3
cups
chopped & stemmed mushrooms (mix of shiitakes & creminis)
-
3
cloves
garlic (minced)
-
2
stalks
celery (diced)
-
¼
cup
chopped sage
-
8
leaves
sage (for garnish)
-
2
tablespoons
minced rosemary
-
2
tablespoons
balsamic vinegar
-
5
cups
cubed crusty ciabatta + nine-grain bread
-
3
leaves
lacinato kale (coarsely chopped or torn)
-
2
cups
vegetable broth
-
¼
cup
dried cranberries
-
to taste
sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 350°F and grease a casserole dish.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat and add onions, mushrooms, salt, and pepper. Cook until mushrooms soften.
- Add garlic, celery, sage, and rosemary, cooking until everything is soft and mushrooms are golden brown.
- Stir in balsamic vinegar and scrape the bottom of the pan. Add bread and remaining olive oil, tossing to coat.
- Add kale and cook until it wilts, then stir in 1 cup of vegetable broth.
- Transfer the mixture to the casserole dish and pour the remaining broth over the top.
- Sprinkle with dried cranberries and sage leaves, then bake for 20 minutes until golden brown.
- Let it sit for at least 15 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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