Improve your conventional vegan stuffing recipe with this herbaceous, saucy stuffing recipe from plant-based blogger The Vegan Rhino.
What you want:
For the lemon cashew cream sauce:
1 cup uncooked unsalted cashews, soaked for not less than 6 hours and drained
½ cup vegetable broth
2 tablespoons lemon juice
Zest of 1 lemon
½ teaspoon salt
For the stuffing:
1 loaf bread, diced
⅔ cup vegan butter, melted
2 tablespoons contemporary sage, chopped
½ cup yellow onion, chopped
½ cup celery, chopped
2 tablespoons egg replacer, ready in accordance with package deal directions
⅔ cup vegetable broth
2 tablespoons freshly chopped parsley, plus extra for garnish
½ teaspoon contemporary thyme, chopped
½ teaspoons salt
¼ teaspoons floor black pepper
Pomegranate seeds, to garnish
What you do:
- For the lemon cashew cream sauce, right into a blender, add all elements and mix till clean. Pour right into a container with a lid and place in fridge.
- For the stuffing, preheat oven to 375 levels and evenly grease a casserole dish.
- Onto a baking sheet, place diced bread and place in oven, flipping each couple minutes to forestall burning. Take away from oven as soon as bread is dry and golden brown. Pour into a big bowl.
- In a big skillet over medium-high warmth, soften butter and sauté sage, onion, and celery till onions are translucent and butter begins to evenly brown. Take away from warmth instantly and pour over bread. Add egg replacer, vegetable broth, parsley, thyme, salt, and pepper and blend till totally mixed. Pour into greased casserole dish and place on middle rack in oven.
- Bake for 25 to half-hour or till high is golden brown and sides are effervescent.
- Serve instantly topped with pomegranate seeds, further parsley, and cream sauce.
