True confession:I’m a recipeauthor in my 30s and I simply made stuffing for the primary time ever. Stuffing has by no means been on my radar as a result of it normally is not vegetarian or vegan.
Conventional stuffing typically contains sausage or hen broth or a mixture of the 2. How has it taken me so lengthy to comprehend stuffing cannot solely be vegan,however completely scrumptious?
With a top quality loaf of contemporary bread and a handful of straightforward components,that is the right aspect dish. Thus,my Candy Potato,Fig,and Rosemary Stuffing was born.
I've by no means been a fan of Thanksgiving candy potato aspect dishes which are loaded with brown sugar and maple syrup. Name me loopy, however I don’t have a candy tooth!
In a savory utility, although, I’m all concerning the nutrient-packed root veggie. Together with dried figs, candy potato provides the right quantity of sweetness to steadiness savory onions and contemporary herbs on this vegan stuffing.
A number of notes
In case you’ve by no means cooked with cipollini onions earlier than, this recipe is a superb introduction. The one annoying factor about these bite-sized onions is that they’re troublesome to peel. Fortunately, boiling cipollini onions for a couple of minutes after which dunking them in an ice tub loosens up the skins in order that they slide proper off with out a lot effort.
In case you can’t discover cipollini onions, you'll be able to substitute boiling onions or pearl onions. I noticed all three varieties at my common grocery retailer.
As soon as the onions are golden brown and caramelized,it’s time to mix all the components in a big dutch oven or casserole dish. You might additionally use the skillet you've got caramelized the onions in if it is massive sufficient and oven-safe.
Relying on how dry your bread is, you would possibly want extra vegetable broth. Begin with a cup and improve steadily from there. The bread cubes must be moist, however not soggy.
Cowl the dish and bake for 10 minutes extra. Garnish with contemporary rosemary and serve!
Non-compulsory add-ins:
- vegan sausage, we advocate Fieldroast apple sage for this recipe
- Contemporary sage, chopped (1 tbsp.)
Make forward directions:
I choose to make stuffing the day of, to keep away from the moist bread turning into bread pudding catastrophe. However I might encourage you to do some prep work the day earlier than.
- Bake the candy potatoes, allow them to cool, and retailer in an hermetic container.
- Toast the bread and let it fully cool earlier than storing it in an hermetic container. Typically I even simply depart it on the baking sheet within the oven till the subsequent day. It's stale bread,in spite of everything!
- Prep the onions (Step 4),however wait till the day of to caramelize the onions.
This Candy Potato,Fig,and Rosemary Stuffing would make a incredible vegan addition to your Thanksgiving or Christmas dinner,proper subsequent to the cranberry sauce.
Candy,savory,and hearty,it could even stand alone as a essential course and is perfection topped with a bit of vegan gravy. I hope you find it irresistible as a lot as I do.
Candy Potato,Fig,and Rosemary Stuffing
Prep Time:30 minutes
Cook dinner Time:50 minutes
Whole Time:1 hour 20 minutes
Yield:8servings 1x
Class:Vacation
Methodology:Stovetop
Delicacies:Vegan
Food regimen:Vegan
Description
This Candy Potato,Fig,and Rosemary Stuffing is nice,savory,and hearty. Make certain to begin with a great crusty bread. It could make a incredible vegan addition to your Thanksgiving desk!
Directions
- Preheat your oven to 350F levels.
- Spill the candy potatoes onto a baking sheet and toss with 2 teaspoons of olive oil,½ teaspoon salt,and black pepper. Roast for 20 to 25 minutes,till fork tender,flipping midway by way of.
- In the meantime minimize the sourdough bread into 1-inch cubes;it's best to get about 10 cups. Switch the bread cubes to a big baking sheet and add it to the oven. Bake for quarter-hour, till the bread is dry.
- Carry a saucepan of water to a boil and put together a bowl of ice water. Slice the foundation ends off the cipollini onions and add them to the boiling water. Boil for two minutes, then drain and switch the onions to the ice tub to chill. Peel the cipollini onions and slice them in half from prime to backside.
- Warmth a big skillet over medium warmth. Pour the remaining tablespoon of olive oil into the new skillet and add the cipollini onions. Sauté for 10 to fifteen minutes, till the onions are caramelized and tender. Stir within the rosemary and cook dinner for one more minute. Season with ¼ teaspoon of salt.
- Switch the roasted candy potatoes, bread cubes, dried figs, pecans, and vegetable broth to the skillet (or baking dish) and stir gently to mix. If the bread nonetheless feels dry after absorbing the vegetable broth, add a bit extra broth. Style the stuffing and add extra salt if desired (I added one other ¼ teaspoon).
- Cowl the skillet with an oven-safe lid or aluminum foil and bake for 10 minutes till heat all through.
- Take away the stuffing from the oven and serve within the skillet or switch to a serving platter.
Vitamin
- Serving Dimension:
- Energy: 292
- Sugar: 15.4 g
- Sodium: 445.3 mg
- Fats: 8.2 g
- Saturated Fats: 1.2 g
- Trans Fats: 0 g
- Carbohydrates: 50.5 g
- Fiber: 5.7 g
- Protein: 2.5 g
- Ldl cholesterol: 0.5 mg
Key phrases: vegan stuffing recipe, vegan dressing
