Hearty Vegan Stuffing

The recipe Hearty Vegan Stuffing can be made in roughly 1 hour and 10 minutes. For $2.59 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 382 calories, 16g of protein, and 18g of fat per serving. This recipe serves 4. It is brought to you by Hummusapien. It is perfect for Thanksgiving. 76 people have tried and liked this recipe. A mixture of soy sauce, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a main course. With a spoonacular score of 97%, this dish is outstanding. If you like this recipe, you might also like recipes such as Hearty Vegan Chili, Hearty Vegetable Stock (Vegan), and Vegan Rich & Hearty Corn Chowder.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 55 minutes

 

Ingredients:

1 tbsp apple cider vinegar

Freshly ground black pepper

6 large carrots, sliced

1 delicata squash, halved + seeds removed + chopped (skin on)

1 tbsp extra virgin olive oil

2 sprigs fresh rosemary, chopped (plus 1-2 sprigs for garnish)

2 garlic cloves

3 tbsp pure maple syrup

1 tbsp olive oil

1 medium red onion, chopped into eights

½ tsp salt

2 tbsp reduced-sodium soy sauce (sub tamari for gluten-free)

2 tbsp tahini

8oz pkg tempeh, diced into small pieces

Equipment:

oven

whisk

bowl

baking pan

Cooking instruction summary:

Preheat oven to 400F.Whisk together maple syrup, tahini, olive oil, apple cider vinegar, soy sauce, and garlic in a large bowl. Add tempeh and toss to combine. Set aside.Place carrots, onion, squash, and rosemary in a 9x13inch baking dish. Add olive oil, salt, and pepper, tossing to combine. Roast for 35 minutes.Remove veggies from oven. Add tempeh and marinade, stirring to combine.Bake for another 20-25 minutes, or until veggies are cooked to your liking. Garnish with more chopped rosemary prior to serving.

 

Step by step:


1. Preheat oven to 400F.

2. Whisk together maple syrup, tahini, olive oil, apple cider vinegar, soy sauce, and garlic in a large bowl.

3. Add tempeh and toss to combine. Set aside.

4. Place carrots, onion, squash, and rosemary in a 9x13inch baking dish.

5. Add olive oil, salt, and pepper, tossing to combine. Roast for 35 minutes.

6. Remove veggies from oven.

7. Add tempeh and marinade, stirring to combine.

8. Bake for another 20-25 minutes, or until veggies are cooked to your liking.

9. Garnish with more chopped rosemary prior to serving.


Nutrition Information:

Quickview
381k Calories
15g Protein
17g Total Fat
45g Carbs
70% Health Score
Limit These
Calories
381k
19%

Fat
17g
27%

  Saturated Fat
2g
18%

Carbohydrates
45g
15%

  Sugar
21g
23%

Cholesterol
0.0mg
0%

Sodium
886mg
39%

Get Enough Of These
Protein
15g
32%

Vitamin A
21930IU
439%

Vitamin C
118mg
143%

Manganese
1mg
81%

Vitamin B6
0.75mg
37%

Vitamin B2
0.62mg
37%

Potassium
1269mg
36%

Phosphorus
315mg
32%

Copper
0.61mg
30%

Fiber
7g
29%

Folate
109µg
27%

Magnesium
100mg
25%

Vitamin B3
4mg
23%

Vitamin B1
0.34mg
23%

Vitamin K
23µg
22%

Vitamin E
3mg
20%

Iron
3mg
20%

Calcium
173mg
17%

Zinc
1mg
13%

Vitamin B5
0.98mg
10%

Selenium
3µg
5%

covered percent of daily need
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