So this morning I woke up and it looks and feels like Fall outside. The air is crisp, the PNW sky is overcast (surprise surprise) and all I want to do is curl up with a good book and coffee. So I am sharing a recipe that fits all these feels. 👍🏼This classic stuffing made #vegan This easy #recipe is made with the most delicious #plantbased ingredients and comes out nice and crispy. The best part, it had absolutely no relationship with a bird's ass. You're welcome. 👍🏻
INGREDIENTS •1 loaf #wholewheatbread or your choice of bread, cubed •3 cups quinoa, cooked •1 1/3 cup red onion, diced
•1 1/3 cup celery, diced
•1/4 teaspoon #Himalayansalt
•1/4 teaspoon ground black pepper
•1 clove garlic, minced
•2 1/2 cups #water + vegetable bouillon .
1.) Lay cubed bread out on baking sheets.
2.)Pre-heat oven to 375°F and #bake bread for 5 - 10 minutes, until it starts to harden.
3.)When done, remove and scoop into a large bowl.
4.) Sauté onion, celery, salt, pepper and garlic in 1/2 cup water. Once water has cooked off, set aside.
5.) Prepare 2 cups water + vegetable bouillon and set aside.
6.) Line a large baking pan with foil or cover with nonstick spray.
7.) Pour 2 cups water and vegetable bouillon mixture over bread and add remaining ingredients.
8.) Mix thoroughly with a spoon. If it’s too wet add more bread or quinoa if it’s too dry add in additional #vegetable broth.
9.) Transfer mixture to the prepared pan(s) and cover with foil.
10.) Bake at 375°F for 45 minutes, then remove the covering foil.
11.) Bake for an additional 10-15 minutes, until the top is golden brown and crispy.
12.) Remove from oven and let cool for 5-10 minutes before serving.
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