Quick & Easy Vegan Stuffing Cups
Here is another Fantastic and Easy recipe from our monthly Cooking Class Menu at bon COOK™! Did you know when you organize your cooking class with me, you get to gather with your friends and Family in your kitchen while I share all my tips and trick? It is so much fun that my guests love to host to get all the perks!
Also, if you did not know, we have so many delicious recipes on our bon COOK™ website for you to try and to share around your dining table. I am certain you will find something you will like to make!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Quick & Easy Vegan Stuffing Cups
Equipment
Ingredients
- 1/2 sweet onion (Large | Chopped)
- 4 stalks fresh celery (Washed | Trimmed | Chopped)
- 6 tbsp (85 g) cilantro oil
- 1 tbsp (15 g) Roasted Onion and Red Pepper Herb blend
- 3/4 tsp (4.5 g) Vegan Poultry-less seasoning salt (Trader Joe's)
- Pepper Mil (Timut Pepper is the Best!)
- 12 oz (340 g) cornbread cubbed stuffing
- 2 1/4 cup (525 g) vegetable stock (Warmed)
Instructions
- Place your Muffin Flexipan® Tray on the top of your medium perforated baking sheet.
- Preheat oven to 375F/190C.
VEGAN STUFFING CUPS
- Peel and cut your onion into quarters. Then, wash, trim and cut your celery and carrots. Place them into your Eco-Chop and pull 8 times or more depending on how fine you desire it to be.
- Heat a frying pan on medium. Once hot, pour the cilantro oil, the chopped onions and carrots. Cook and stir for 5 minutes. Stir in the Roasted Onion Herbs, Vegan Poultry-less Seasoning Salt, and Timut pepper.
- In a mixing bowl, add the cornbread cubes along with your Onion/Celery preparation and the warmed vegetable broth. Toss gently until absorbed.
BAKE!
- Bake for 30 minutes at 375F/190C. Cover with your Bonmat™ for the first 25 minutes to keep the moisture in. Remove it for the last 5 minutes of cooking. (Every oven heats differently, monitor your stuffing from 28min).
- Once your Easy Vegan Stuffing Cups are out of the oven, let them cool down for about 10 minutes. Then, unmold pushing them up from the bottom. Serve and Enjoy with your favorite main course. Bon Appétit!
Video
Special Notes
Nutrition
