Petitchef

Vegan spinach, corn and cornbread stuffing with vegan tomato picatta sauce

Main Dish
4 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 4

1) Stuffing:

1 tablespoon olive oil

1 yellow onion, diced

2 cloves garlic, minced

2 cups frozen corn

1 tablespoon fresh lemon juice

1 tablespoon maple syrup

1 tablespoon dry rubbed sage

1 tablespoon minced fresh rosemary

large pinch dried thyme

pinch paprika

1 tablespoon nutritional yeast

3 cups vegan cornbread stuffing mix

8 ounces fresh, pre-washed baby spinach, finely chopped in batches in food processor

1 1/2 cups vegetable stock

1/2 cup unsweetened soy milk


2) Tomato Piccata Sauce:

1 tablespoon olive oil

2-3 large cloves garlic, minced

1 cup white wine

2 tablespoons fresh lemon juice

2 tablespoons vegan butter

2 tablespoons plain soy creamer

2 tablespoons nutritional yeast

4 generous tablespoons canned petite diced tomatoes in juice

generous pinch of sugar

coarse sea or kosher salt and freshly ground black pepper to taste

Preparation

  • 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.





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