Plant Based Stuffing
Ingredients:
1 large loaf whole-grain bread or gluten-free bread
3/4 cup uncooked green lentils
3 tbsp olive oil
1/2 cup white onions (diced)
3/4 cup celery (diced)
3 cups vegetable broth
1 batch flax egg (1 tbsp flaxseed meal + 2 1/2 tbsp)
3/4 tsp dried sage
Instructions:
The night before, cube your bread and set it in a large bowl to dry out – you want it to be the texture of day-old bread – noticeably dry but not rock hard.
The day of cook your lentils by rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water.
Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
Preheat oven to 350 degrees F and line a 9×13 pan with foil or spray with nonstick spray. Also prepare flax egg and set aside.
Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent – about 5 minutes. Set aside.
To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape, but liquid shouldn’t squeeze out of it. Too dry and it will be dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400F and bake for another 10-15 minutes or until the top is well browned and crisp.
Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
