Thursday, November 19, 2015
half a loaf wholegrain bread (about 6 slices)
1/3 cup uncooked green lentils (cook in 1 cup vegetable broth)
1 tablespoon olive oil or vegan butter
1/4 white onion, diced
1/2 cup celery, diced
salt & pepper
1 vegetable broth (for stuffing mixture)
1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoon water)
1/2 teaspoon paprika
1/2 teaspoon dried sage
The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.
The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing in cold water, then adding to a small saucepan with 1 cup veggie broth or water. Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 15-20 minutes.
Preheat oven to 350 degrees and line an 8x8 pan with foil or spray with nonstick spray. Prepare flax egg and set aside. Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes.
To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, paprika, cooked veggies, flax egg, and lentils) and mix until combined. The key is to make sure it is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
Transfer mixture to the prepared pan and cover with foil. Bake at 350 for 30 minutes, then remove the top layer of foil so the top can brown. Increase heat to 400 degrees and bake for another 10 minutes, or until the top is well browned and crisp.
Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.