Vegan Mushroom and Chestnut Stuffing. But don't be put off - this mushroom and chestnut stuffing is so easy. The end result is a really, really tasty stuffing. It's soft and moist inside (the chestnuts are perfect for giving that lovely texture), but really nice and crispy around the edges, and it's full of flavour.

This rich and delicious make-ahead Mushroom-and-Chestnut Stuffing with Giblets from Anthony Bourdain gets flavor from fresh herbs. The Best Vegetarian Stuffed Mushrooms Recipes on Yummly Vegetarian Stuffed Mushrooms For Two, Stuffed Mushrooms With Herb Sauce, Vegan Quinoa, Spinach, And Mushroom Stuffed Acorn Squash. You can have Vegan Mushroom and Chestnut Stuffing using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Vegan Mushroom and Chestnut Stuffing

Prepare 1 loaf of whole-grain bread.
Prepare 175 grams of green or red lentils.
You need 75 ml of vegan butter.
You need 3 of medium onions (diced).
You need 5-6 stalks of celery (diced).
You need 3 of medium carrots.
Prepare 400 grams of chestnut mushrooms.
It's 1 package of chestnuts.
It's 4 1/2 cups of vegetable broth.
It's 1 of flax egg (see my recipe).
It's 1.5 tsp of fresh chopped sage (can lightly fry if you have time).

This vegan & gluten-free stuffing is an alternative take on the stuffing concept - its a wonderful mix of vegetables, nuts, herbs and croutons baked in a tray. Vegan Stuffing with Mushrooms - traditional bread stuffing with mushrooms, celery, and lots of herbs. A definite must for your Thanksgiving table. Thanksgiving dinner is one of those epic meals that I look forward to all year.

Vegan Mushroom and Chestnut Stuffing step by step

Get a decent loaf of bread and cube it the night before and let it dry out. If you are pressed for time spread out the cubes on a baking tray and set your oven to a low temp (around 100 C) and bake for 30 minutes. Turning half way through..
When you are about to make the stuffing. Start to cook your lentils. It takes about 30 minutes to do so, giving you plenty of time for the rest of the stuffing..
Preheat your oven to 180C..
While you lentils cook. Cut and dice your celery and onion first then sauté them until your onions are translucent..
Chop up your chestnuts while you are sautéing the veg..
Put your bread cubes in to a large mixing bowl and pour (2/3 of) your wet ingredients over evenly. Add your flax eggs to the mix at this point..
Then add in your veg and chestnuts. Mix thoroughly. It should be of a consistency where it wants to stick together, but isn’t runny. Use stock as needed to achieve this..
Grease a baking dish with a vegan spread. I use Flora..
Transfer everything to baking dish and pat it down with the back of a spoon so it is evenly spread..
Cover with foil. Bake in the oven for about 40 minutes..
Take the foil off and crank the oven up to 220C, then cook some more for about 10 minutes or more. You want a golden crusty top..

Spoil your friends and family with this rich and savory vegan roast Wellington stuffed with mushrooms, chestnuts and lentils wrapped in eggplant and pastry. These vegan stuffed mushrooms are easy to make and fancy to serve. An excellent appetizer or party dish! Vegan, gluten-free, soy-free, refined sugar free. Here's a warming pie made with chestnuts, mushrooms and marsala wine.