Vegan apple stuffing

Most Thanksgivings I never enjoyed the stuffing, pledging my vegetarianism from a young age. I vowed to one day find a memorable plant-based stuffing that would more than make up for it, for holidays to come. This vegan apple stuffing is a sure win at your Thanksgiving or holiday table, making use of seasonal fruit and filling your home with savory notes. Stuffing is a wonderful dish for using up leftover carbs like this cast iron skillet bread. So don’t toss those stale slices–dry em out and save ‘em for stuffing y’all. Enough vegetable stock and sauted onions can do wonders.

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stuffing ingredients, parsley, apple, celery, onion
mix of stuffing pre-bake

I love the tart apple contrast in this recipe. Just enough of a subtle sweet note to balance out the celery and hearty bread. Dropping in a flax egg to bind everything together with loads of fresh parsley and nutritious lentils to pack in fiber and flavor. You’ll have a stuffing showstopper worth a holiday tradition. Feel free to add in your favorite herbs and enjoy.

(A perfect dish to serve before your no-bake vegan pumpkin pie fudge!)

What’s your favorite stuffing fix-ins? #closedloopcooking

Vegan apple stuffing   by

This vegan apple stuffing is a sure win at your Thanksgiving or holiday table. Using leftover bread and hearty lentils it's a great low waste, big taste recipe.

makes: approx 12 servings | prep time: 25 min | cook time: 75 min | total time: 100 min

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scooping out apple stuffing from the pan

Ingredients

  • 1 loaf bread 8 - 9 cups approx
  • 2 cups cooked brown lentils, approx (3/4 cup dried, approx)
  • 1 tsp kosher salt
  • 2 bay leaves
  • 1 flax egg (1 tbsp flax meal + 2 tbsp water)
  • 2 cups diced celery (approx 4 stalks)
  • 1 cup diced onion (1/2 medium onion)
  • 2 cups chopped tart apple (1 medium apple)
  • 1 1/4 cups chopped fresh parsley (approx 1/2 bunch)
  • 2 tbsp olive oil, plus extra for greasing
  • 1 tsp kosher salt
  • 3 cups vegetable stock

To-Do's

  1. The night before, tear up your bread into bite size pieces (or cut into 1″ squares, approx) and leave uncovered on the counter to dry out. In a separate bowl, cover your dry lentils with double the amount of water and let soak overnight.
  2. On the day of, prepare your lentils. Strain your soaking lentils. Add 1 1/2 cups water, 1 tsp kosher salt, and bay leaves. Bring to a boil. Let simmer 20 – 25 minutes until tender. Set aside.
  3. Prepare flax egg. Mix 1 tbsp flax meal and 2 tbsp water in small container. 
  4. Dice celery and onion and add to a small bowl.
  5. Chop apple and parsley and add to a small bowl.
  6. Add olive oil to medium sized pan and heat up. Once hot, add in celery, onion, and ¼ tsp salt. Sautee on medium for about 4 – 5 minutes, until fragrant and onions are translucent. Remove from heat. Set side.
  7. In a large bowl add torn up bread and stock. Mix until all bread is covered.
  8. Add celery and onion, apples and parsley, cooked lentils, and flax egg. Mix thoroughly until well combined.
  9. Grease a 9 x 13 or 9 x 9 (longer cook time) pan with extra olive oil. Preheat oven to 350º.
  10. Pour mixture into prepared pan and spread evenly until smooth. If using a 9 x 13 pan, cover with tin foil and bake 45 minutes covered, remove foil and bake an additional 20 – 25 minutes uncovered, until top is golden brown. If using a 9 x 9 pan, cover with tin foil and bake 45 minutes covered, remove foil and bake an additional 30 – 35 minutes uncovered, until top is golden brown.
  11. Let rest 15-20 minutes and enjoy! Best when warm. Lasts about 1 week in the fridge, covered.
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