Recipe Category: Vegan
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Ingredients
Makes 6 servings
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 2 celery ribs, finely chopped
- 2 cups sliced white mushrooms
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried savory
- 1/2 teaspoon ground sage
- pinch ground nutmeg
- salt and freshly ground black pepper
- 4 cups fresh bread cubes
- 2 1/2 cups vegetable broth
- 1/2 cup chopped walnuts
- 1/3 cup sweetened dried cranberries
- 8 ounces extra-firm tofu, drained and cut into 1/4-inch slices
- 8 ounces seitan very thinly sliced
- 1 1/2 cups Basic Brown Sauce
- 2 1/2 cups Basic Mashed Potatoes
- 1 sheet frozen puff pastry, thawed
Method
- Preheat the oven to 400°F
- Lightly oil a 10-inch square baking dish
- In a large skillet, heat the oil over medium heat
- Add the onion and celery
- Cover and cook until softened, about 5 minutes
- Stir in the mushrooms, thyme, savory, sage, nutmeg and salt and pepper to taste
- Cook, uncovered, until the mushrooms are tender, about 3 minutes longer
- Set aside
- In a large bowl, combine the bread cubes with as much of the broth as needed to moisten (about1 1/2 cups)
- Add the cooked vegetable mixture, walnuts and cranberries
- Stir to mix well and set aside
- In the same skillet, bring the remaining 1 cup broth to a boil, reduce heat to medium, add the tofu and simmer, uncovered, until the broth is absorbed, about 10 minutes
- Set aside
- Spread half of the prepared stuffing in the bottom of the prepared baking dish, followed by half of the seitan, half of the tofu and half of the brown sauce
- Repeat layering with the remaining stuffing, seitan, tofu and sauce
- Spread the mashed potatoes evenly over top
- Roll out the sheet of pastry and place on top of the potatoes
- Pinch down the edges of the pastry to seal in the filling
- Use a sharp knife to make a few slits in the top
- Bake until the crust is golden brown, about 45 minutes
- Serve immediately
Full List of Vegan Recipes
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