Vegan spinach, corn and cornbread stuffing with vegan tomato picatta sauce
vote now
Ingredients
4
1) Stuffing:
2) Tomato Piccata Sauce:
You may like
Vegan coral lentils and carrots steak
Preparation
Preparation15 min
Cook time30 min
- 1) Preheat oven to 35o degrees. Oil a medium casserole dish. In a large cast iron skillet over medium-high, heat olive oil until shimmering.
- Add onion and saute, stirring frequently, until it begins to soften. Add garlic and saute, stirring occasionally, until corn is heated through and onion and garlic are soft.
- Stir in next 6 ingredients plus optional nutritional yeast. In a large bowl, combine corn mixture with remaining ingredients.
- Spoon lightly into prepared casserole dish--avoid packing--and bake, uncovered for 30 minutes. Toward the end of the baking period, make sauce.
- 2) In a large cast iron skillet over medium-high, heat olive oil until shimmering. Add garlic and saute, stirring constantly, until it softens and begins to turn golden; avoid browning.
- Add wine and lemon juice and cook down for a minute or two. Then stir in butter and allow to melt. Follow with creamer and heat through. Then add nutritional yeast and stir to combine.
- Finally, stir in tomatoes and sugar and heat through. Check for seasoning and add salt and pepper to taste. Serve over warm stuffing.
You tried this recipe ?
Mention @petitchef_en and tag #petitchef
Mention @petitchef_en and tag #petitchef
You may like
- Vegan coral lentils and carrots steak
- Vegan zucchini and tofu pie - video recipe!
- Vegan buddha bowl
- Vegan panna cotta with coconut - video recipe!
Questions
Photos of members who cooked this recipe
Comments
Rate this recipe:
There are no comments!