Nutritious & Versatile Vegetarian Holiday Stuffing

This is a guest post from a new contributer Erica. Erica lives in Hawaii with her husband and two sons and eats a Lacto Vegetarian diet.

Erica will be sharing her vegetarian Thanksgiving recipes with us for those of you who are interested in trying something new this holiday. 

 

Thanks to my two little veggie boys I am always coming up with new and creative ways to slip in the good foods.

This Nutritious and Versatile Holiday Stuffing recipe is a good example of this because it incorporates lentils and antioxidant rich walnuts. Lentils are great providers of Folic acid and protein; while walnuts will help you get your omega 3’s and a long list of other vitamins and minerals.

Sometimes I will choose to spend a little more time in the kitchen to achieve a more complete protein balance by replacing ½ cup of the bread cubes with some cooked wild rice. Perfecto!

If you have some fresh greens in the fridge waiting to be used, finely chop them and throw ‘em in. With the juiciness of all the other ingredients in the Holiday Stuffing recipe the greens will not even be traced.

Nutritious & Versatile Vegetarian Holiday Stuffing - Serves:  6 

INGREDIENTS:

  • 2 cups whole grain bread cubes
  • ½ cup cooked lentils
  • ½ cup chopped walnuts
  • 2-3 Tbsp. butter or butter substitute
  • 3 cloves of garlic
  • ½ cup diced celery
  • ½ cup diced onion
  • ½ cup blended tomatoes
  • 1 tsp. ground sage
  • ½ tsp. thyme
  • ½ tsp. salt
  • ½ cup chopped black olives
  • 2 Tbsp. arrowroot mixed in ¼ cup water
  • 1/3 - 1/2 cup melted butter for basting

DIRECTIONS:

  1. Preheat oven to 350 degrees F and oil your pan

  2. Combine bread cubes, lentils and walnuts and set aside

  3. Sauté butter, garlic, onion and celery on medium low for 7-10 min then add tomatoes, sage, thyme and salt cook 5 more min. Incorporate olives and arrowroot/water mix to the pan. While cooking stir constantly. When the mixture is done it will be thick, about 8 more min.

  4. Mix the sautéed ingredients with the bread cubes, lentils and walnuts, place in your oiled pan and bake at 350 degrees F for 1 hour. Baste the top every 15 min.

Recipe created by Erica P. for personal use only. May not be reproduced, reprinted or distributed for without prior permission.