I got the idea for the stuffing from a co-worker who asked what to do with cashew butter and from this recipe by Chef Chloe.
Instead of relying on breadcrumbs, this recipe uses rice and lentils. I’ve categorized it as gluten-free, since you can substitute a gluten-free flour mix in lieu of the sprinkling of breadcrumbs in the recipe.
Note that the recipe calls for cooed rice and lentils. Brown rice and lentils take half an hour to three-quarters of an hour to cook, so mind that in your prep time if you don’t have cooked rice or lentils around.
Like most things for Thanksgiving, this can be made ahead and left to its own devices to get even tastier in the fridge for a few days.
Use it to stuff Vegan Tofurkey or other vegetables—not just peppers, but also onions or portobello mushroom caps.
Vegan Lentil-Cashew Stuffing Recipe
By November 26, 2010Published:
- Yield: 1 1/2 Cups (4 Servings)
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
Instead of relying on breadcrumbs, this recipe uses rice, lentils, and a bunch of vegetables. Like most things for Thanksgiving, this can be made a few days ahead and will get even tastier in the fridge.
- olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1/2 c cashews halves and pieces work well
- 1 t vegetable bouillon
- a few sage leaves, or other fall herbs
- 2 T breadcrumbs substitute 10 g gluten-free flour mix
- 1/2 c brown rice cooked
- 1/2 c lentils cooked
- salt and pepper
- Heat a deep skillet over medium-high heat. Add the onion garlic, and cashews and sauté until the onion is translucent, being careful not to let the garlic burn.
- Add the bouillon, herbs, and breadcrumbs or flour and sauté 3-5 minutes until the herbs are aromatic.
- Add the rice and lentils and stir to combine. Season carefully with salt and pepper.