 I hope you've already read my Vegan Stuffing 101 post, and now you are ready to continue my Vegan Thanksgiving Series by diving into three creative and delicious vegan stuffing recipes. This is the definitive post for vegan stuffing. Look no further. Three yummy recipes to choose from. It's all in here...
Where to "Stuff" the Stuffing.
I already went over this briefly in my Stuffing 101 post, but here again are your various options:
"Where to Stuff Your Stuffing" Options:
#1: Simply scoop it into a casserole dish and cover tightly with foil.
#2: Stuff into individual servings of baked mini squash.
#3: Stuff into one medium-large (still has to fit in your oven) baked pumpkin - slice in half before serving. The two halves become pumpkin bowls perfect for scooping out portions.
#4: Scoop into a butternut squash puree and citrus slice lined casserole dish for optimal moisture.
#5: Wrap into individual fillo dough purses. The Fillo Factory brand makes a vegan organic fillo dough. In the freezer section of Whole Foods Market.
#6: Scoop into hollowed out baked apples.
#7: Scoop into baked, half-hollowed fuyu persimmon shells.
Baking Times for "Stuff it" Selections:
If using a large casserole dish, bake at least 20-25 minutes at 400 degrees. If you are stuffing a squash/pumpkin, baking time should be about the same, but larger pumpkins-longer time. You may want to decrease the oven temp if baking very small squash. Stuffing fillo purses? Fillo purses usually take around 15-20 minutes in a crowded oven. Simply wrap the purse, secure with a toothpick or tie and spray lightly with oil for browning. Yummy idea: You can even place a thin slice of braised tofu inside....
- Source : http://kblog.lunchboxbunch.com
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