Monday, November 19, 2012

Vegan Gluten-Free Stuffing



Vegan Gluten-Free Stuffing

1 loaf of toasted gluten-free bread
1 cup vegetable broth
½ avocado
1 cup chopped celery
½ cup chopped onion
1 ½ cups sliced mushrooms **pre-sliced musrooms are a time saver!!!
1 ½ Tbsp psyllium husk (binds the ingredients together)
1 Tbsp olive oil for sauteing vegetables
3 cloves minced fresh garlic
½ tsp rosemary
1 tsp thyme
1 Tbsp parsley
¼ tsp black pepper
¼ salt
Preheat oven to 350 degrees.

First, you'll need to toast your bread. I toast my bread by laying it on a large cookie sheet and BAKE at 350 degrees rotating each piece about half way through. Don't be afraid to layer the bread on top of each other in order to fit it all on one cookie sheet just make sure that each piece gets toasted. Once your bread is toasted (takes 10-15 min), remove from the oven and let cool. Once cooled, slice the bread into small 1 inch squares. I like to remove a bit of the crust from the bread but this is optional. Throw your bread cubes into a large bowl and set aside. You can also use a toaster to toast each piece of bread.

Now we'll focus on our veggies. Finely chop the celery, onion, and mushrooms. I chop my celery, onion, and mushrooms and throw them into a stainless steel bowl so that I can use a single blade mezzaluna to really get them into tiny pieces. Once your veggies are chopped, place them into a frying pan with the olive oil, minced garlic, salt, and pepper. Cook until all water is removed—mushrooms have a ton of water in them and as you saute the water will be pulled from the mushrooms. The key to an unmushy stuffing is to make sure to remove as much water as possible from your vegetables. Once your celery is tender and water removed, transfer veggies directly into the bowl with the your bread. Add the rosemary, thyme, and parsley. Mush up your avocado and transfer this into the bread mixture with a spatula. Add psyllium husk. Slowly add your vegetable broth. You may choose to use a bit less than 1 cup of broth but definitely DO NOT use more. You want the bread to absorb the broth and become soft. Stir to make sure there is equal love of ingredients throughout. Transfer the stuffing into greased a baking pan (11x7). Bake at 350 for 40-50 minutes...you'll want to be able to remove a fork cleanly from the center.

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