Thanksgiving Stuffing – no bird required. This one has the unexpected color, flavor and crunch of fennel and pomegranate arils.
Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes Sourdough Fennel Stuffing with Pomegranate Arils, today on LunchBreakLIVE at 1230 PT/330 ET. Watch it live at www.facebook.com/JaneVelezMitchell/#vegan #40YOV #40yearoldvegan #thanksgiving #recipes #thanksliving
Posted by Jane Velez-Mitchell on Sunday, November 18, 2018
Sourdough Fennel Stuffing with Pomegranate Arils
- 3 T. vegan butter
- ¼ c. shallots, minced
- ½ c. fennel, diced small
- 1 clove garlic, minced
- ¼ c. white mushrooms, small dice
- ¼ c. chopped almonds
- ½ T. fresh thyme, minced
- ½ T. fresh sage, minced
- 1 tsp. fennel seeds, chopped
- ½ t. salt
- Fresh cracked black pepper to taste
- ¼ c. rice wine vinegar
- 1 cup veggie broth
- 1 flax egg (1 T. ground flax meal + 3 T. warm water, mixed – set aside for 20 minutes to thicken)
- 3 T. loosely packed fresh parsley leave
- 3 c. stale quality sourdough bread (about 6 slices), cut or torn into ½ inch cubes
- 4 T. pomegranate arils
To make the fresh roasted chestnuts:
- Preheat oven to 350 degrees Fahrenheit.
- Heat the vegan butter in a saucepan on medium heat until butter is melted. Add fennel, garlic, onion, thyme, sage, fennel seed, almonds, salt, pepper. Stir until all vegetables are softened, about three minutes.
- Deglaze the pan with rice wine vinegar and bring the mixture to a boil. Add veggie broth and stir until everything is combined.
- Pour mixture into a bowl with the bread cubes, flax egg and parsley. Stir until bread is soaked with liquid and all ingredients are combined.
- Pour bread mixture into a small baking dish, such as an au gratin dish or individual ramekins.
- Bake for 40-45 minutes or until knife inserted in center comes out clean.
- Serve hot topped with fennel fronds and pomegranate arils.
Serves 4 – 6