This vegan Apple Walnut Stuffing recipe is great inside Stuffed Seitan or along side some Cranberry Sauce during holiday feasts. Apples give it a light flavor enhancing sweetness which is a great accompaniment to the textures of water chestnuts and walnuts.
3 cups firmly packed ½ inch cubed bread - 2 types such as whole grain and sourdough
1 Tablespoon light olive oil
1 clove garlic, minced
¾ cup red onion, chopped into ¼ inch pieces
¾ cup peeled, diced apple
½ cup water chestnuts, chopped into ¼ inch pieces
1/3 cup chopped walnuts
½ teaspoon thyme
½ teaspoon savory
½ teaspoon sage
1 cup apple juice
Salt and pepper to taste
Preheat the oven to 350F (177C). Lightly brown 2/3 of the bread by placing it on a cookie sheet and placing it in the oven for about 15 minutes. Allow the bread cubes to cool and place them with the rest of the bread in a large mixing bowl.
In a large pan add the olive oil and allow it to get hot. Sauté the onion and garlic for a few minutes over medium heat, add the apple and sauté for another 5 minutes. Remove from heat.
In a large mixing bowl, combine the bread cubes from step 1 and the onion, garlic and apple mixture from step 2. Add the diced water chestnuts, walnuts, thyme, savory, sage and toss to mix. Drizzle the apple juice over the stuffing to moisten and toss until there is no more apple juice at the bottom of the bowl. Salt and pepper to taste.
Apple Walnut Stuffing can either be used in Stuffed Seitan or bake it in a 8 x 8 inch baking dish. To bake in the baking dish, cover it with tin foil, poke about 6 small holes in the tin foil with a knife and bake at 350F (177C) for about 45 minutes. Makes about 3 cups stuffing.
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