Stuffing
Instructions
1. Preheat oven to 350F. Grease a baking dish with vegan butter and set aside.2. Scatter bread on a baking sheet. Bake, stirring occasionally, until dried out.
3. Let cool, then transfer bread to a very large mixing bowl. Set aside.
4. Add ½ cup vegan butter to a large skillet over medium-high heat, along with onions, celery, and carrots. Stir often until it just begins to brown (about 10-15 minutes).
5. Transfer mixture to the bowl with the bread, and stir in the rosemary, thyme, sage, salt, and pepper. Drizzle in 1 cup vegetable broth and toss gently. Let cool.
6. Whisk the other 1 cup vegetable broth and flax eggs in a small bowl, then add it to the bread mixture. Fold gently until thoroughly combined.
7. In a separate mixing bowl, add hazelnut pulp, melted vegan butter, and vegan parmesan, and mix. Set aside.
8. Transfer the bread mixture to a prepared baking dish, sprinkle the hazelnut pulp mixture throughout, cover with foil, and bake for about 30 minutes, or until the topping is crisp.
Ingredients
1 loaf bread, diced small½ cup vegan butter
3 cups onions, diced small
1½ cups celery, diced small
1½ cups carrots, diced small
1 tbsp rosemary, chopped
1 tbsp thyme, chopped
1 tbsp sage, chopped
salt & pepper to taste
2 cups vegetable broth
2 flax eggs
Stuffing: 1 loaf bread, diced small
Stuffing: ½ cup vegan butter
Stuffing: 3 cups onions, diced small
Stuffing: 1½ cups celery, diced small
Stuffing: 1½ cups carrots, diced small
Stuffing: 1 tbsp rosemary, chopped
Stuffing: 1 tbsp thyme, chopped
Stuffing: 1 tbsp sage, chopped
Stuffing: salt & pepper to taste
Stuffing: 2 cups vegetable broth
Stuffing: 2 flax eggs
Hazelnut Pulp Crumble: ½ cup hazelnut pulp (drained, from hazelnut milk)
Hazelnut Pulp Crumble: 1-2 tbsp vegan butter, melted
Hazelnut Pulp Crumble: ¼ cup vegan parmesan
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