Vegan Stuffing with Balsamic Shallots & Sourdough Bread
Ingredients
-
1
lb
sourdough bread, torn into bite-sized pieces
-
1
tablespoon
light miso
-
2-3
cups
vegetable stock
-
1
tablespoon
ground flaxseed
-
4
tablespoons
olive oil, divided
-
2
sticks
celery, small diced
-
6
cloves
garlic, sliced
-
1
tablespoon
fresh thyme leaves, minced
-
1
tablespoon
fresh sage leaves, minced
-
1
tablespoon
fresh rosemary, minced
-
1
tablespoon
nutritional yeast
-
to taste
sea salt and ground black pepper
-
3
large
shallots, peeled and sliced
-
⅓
cup
balsamic vinegar
-
2
tablespoons
chopped parsley
Instructions
- Dry out the torn bread pieces on a baking sheet at room temperature for 12-24 hours or in a 300°F oven for about 20 minutes.
- Preheat the oven to 350°F and grease a 9x13 baking dish with olive oil.
- In a bowl, dissolve the miso in a bit of vegetable stock, then add ground flaxseed and about 2 cups of vegetable stock.
- Sauté celery and garlic in olive oil until softened, then add herbs and nutritional yeast, and season with salt and pepper.
- Sauté sliced shallots in remaining olive oil until golden, then add balsamic vinegar and reduce.
- Combine the celery mixture, dried bread, and stock mixture, and let it absorb for about 5 minutes.
- Transfer to the baking dish, cover with foil, and bake for 20 minutes.
- Remove the foil, drizzle with olive oil, increase the oven temperature to 400°F, and bake until the top is browned and crusty, about 20 more minutes.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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