Hearty Vegan Stuffing
The recipe Hearty Vegan Stuffing can be made in roughly 1 hour and 10 minutes. For $2.59 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 382 calories, 16g of protein, and 18g of fat per serving. This recipe serves 4. It is brought to you by Hummusapien. It is perfect for Thanksgiving. 76 people have tried and liked this recipe. A mixture of soy sauce, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a main course. With a spoonacular score of 97%, this dish is outstanding. If you like this recipe, you might also like recipes such as Hearty Vegan Chili, Hearty Vegetable Stock (Vegan), and Vegan Rich & Hearty Corn Chowder.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
1 tbsp apple cider vinegar
Freshly ground black pepper
6 large carrots, sliced
1 delicata squash, halved + seeds removed + chopped (skin on)
1 tbsp extra virgin olive oil
2 sprigs fresh rosemary, chopped (plus 1-2 sprigs for garnish)
2 garlic cloves
3 tbsp pure maple syrup
1 tbsp olive oil
1 medium red onion, chopped into eights
½ tsp salt
2 tbsp reduced-sodium soy sauce (sub tamari for gluten-free)
2 tbsp tahini
8oz pkg tempeh, diced into small pieces
Equipment:
oven
whisk
bowl
baking pan
Cooking instruction summary:
Preheat oven to 400F.Whisk together maple syrup, tahini, olive oil, apple cider vinegar, soy sauce, and garlic in a large bowl. Add tempeh and toss to combine. Set aside.Place carrots, onion, squash, and rosemary in a 9x13inch baking dish. Add olive oil, salt, and pepper, tossing to combine. Roast for 35 minutes.Remove veggies from oven. Add tempeh and marinade, stirring to combine.Bake for another 20-25 minutes, or until veggies are cooked to your liking. Garnish with more chopped rosemary prior to serving.
Step by step:
1. Preheat oven to 400F.
2. Whisk together maple syrup, tahini, olive oil, apple cider vinegar, soy sauce, and garlic in a large bowl.
3. Add tempeh and toss to combine. Set aside.
4. Place carrots, onion, squash, and rosemary in a 9x13inch baking dish.
5. Add olive oil, salt, and pepper, tossing to combine. Roast for 35 minutes.
6. Remove veggies from oven.
7. Add tempeh and marinade, stirring to combine.
8. Bake for another 20-25 minutes, or until veggies are cooked to your liking.
9. Garnish with more chopped rosemary prior to serving.
Nutrition Information:
covered percent of daily need
