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12 Body-Nourishing Recipes for Every SeasonEat your way to beautiful with these seasonal recipes for glowing health, inside and out |
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PHOTO 11/13
This delicious, Thanksgiving-ready stuffing recipe combines in-season ingredients for a savory dish that your relatives won't even realize is vegan.
Serves 6
Ingredients:
1 pound butternut squash, cubed (2 cups)
1 pound Brussels sprouts, halved (4 cups)
1 medium Gala apple, diced in 1/2-inch pieces
2 shallots, thinly sliced
3 tablespoons olive oil
1 cup onion, diced
1 cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread or whole grain. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cup vegetable broth (plus extra as needed)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste
Directions:
Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples and shallots in two tablespoons oil and season well with salt and pepper. Roast until vegetables are very tender and remove from oven. Reduce oven heat to 350 degrees.
Heat other tablespoon of oil in a large pot. Sauté the onion and celery until translucent (about five to eight minutes). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
Add the roasted vegetables, vegetable broth, cranberries, pecans or walnuts and seasonings. Stir the mix until the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 degrees for about 20 minutes. Serve hot.
Source: Food52
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