Kelp Stuffing
This recipe was developed by the chefs at the University of Dayton during one of our product trainings.
Yields: One pan
Serving Size: 1
Ingredients
4 carrots
3 celery stalks
3 Tbsp. plant-based butter
4 tsp. olive oil
1 medium yellow onion
8 oz. mushrooms, sliced
1, 14 oz. ciabatta loaf
3 garlic cloves, chopped
1/2 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry basil
1/2 tsp. ground thyme
1/2 tsp. ground tarragon
1 Tbsp. nutritional yeast
2 sprigs fresh oregano
1/2 c. Atlantic Sea Farms Kelp Cubes
2-2 1/2 c. vegetable broth
2 Tbsp. fresh parsley
Salt and pepper to taste
Preparation
- Preheat oven to 375 degrees.
- Cut carrots and celery in a small dice. Add carrots and celery to a large pan over medium heat with vegan butter, 3 tsp. olive oil, kosher salt, and pepper. Cook for 6-7 minutes, stirring consistently.
- Finely chop the red onion and mushrooms, and add to pan. Cook another 14-15 minutes, stirring periodically.
- While vegetables are cooking, cut the ciabatta into 2 cm. cubes and spread them out on a large baking tray.
- Spray cubes with a bit of oil and season with salt and pepper. Place the tray into the oven for 10 minutes, toss, and cook another 7-10 minutes until lightly golden brown.
- Mince garlic and add it to the pan. Cook another minute, then stir in the chili powder, garlic powder, dried basil, dried tarragon, ground tarragon, ground thyme, and nutritional yeast.
- In a large mixing bowl, add ciabatta, vegetable mixture, fresh oregano, and kelp. Gently stir the mixture.
- Stir in vegetable broth gradually, 1/2 cup at a time as bread absorbs the broth (you want the mixture to be not too dry or wet).
- Lightly grease a 9×11″ baking pan. Transfer the mixture to a pan. Cover with foil and bake for 10 minutes. Remove cover and bake for another 12-15 minutes until golden brown.
- Serve, and enjoy!