If you’re trying to be a bit more health conscious these days but don’t want to give up your favorite dishes this holiday season, I have just the ticket for you: my Vegan Maple Chestnut Stuffing Recipe! Featuring all the flavors you love in a standard traditional stuffing, including bread and chestnuts, this recipe offers a healthy spin since it’s gluten-free and vegan. And that means it’s also safe for your guests with those dietary restrictions! But, more than that, this Vegan Maple Chestnut Stuffing Recipe is plant-based, meaning it’s full of vegetables, including carrots, celery, leeks, and mushrooms. Plus, it features health-promoting herbs such as thyme, sage, and rosemary. Here’s why that’s important: Numerous studies have shown that plant-based diets are incredibly effective in promoting optimal health. In fact, a 2009 study on about 61,000 people revealed that those who eat animal products were more than 2.5 times more likely to develop type 2 diabetes than those who adhere to a vegan diet. [1] Additionally, a 2018 study revealed that following a vegetarian diet for three months improved the gut microbiome. As a result, the researchers stated that a vegetarian diet shows promise for overall gut and immune health. [2] Moreover, the herbs featured in this Vegan Maple Chestnut Stuffing Recipe offer their own benefits. For example, according to a 2014 study, thyme can help inhibit the flu virus. [3] And another study on animals revealed that thyme reduced both heart rates and cholesterol levels in animals with high blood pressure. [4] Meanwhile, the rosemary in this dish has been shown to protect human nerve cells from oxidative stress in in vitrostudies. [5] This is important because oxidative stress is an imbalance of free radicals and antioxidants in your body that leads to cellular damage. So, as you can see, this Vegan Maple Chestnut Stuffing Recipe isn’t just delicious, but it also provides numerous health benefits. Give it a try and enjoy the holidays this year with the confidence that you’re not only feeding those closest to you—you’re also fueling their bodies with nutritious, health-supporting food! Time: 55 minutes Serves: 6 to 8 2 tablespoons arrowroot flour ¼ cup olive oil, divided 2 cup vegetable stock, divided 8 ounces day-old vegan Italian bread, cubed ½ cup rainbow carrots, dicedVegan Maple Chestnut Stuffing Recipe
Ingredients
½ cup celery, diced
1 cup leeks, diced
4 ounces mushrooms, sliced
2 tablespoons sherry vinegar
Sea salt and black pepper, to taste
2 tablespoons maple syrup
6 ounces roasted chestnuts, peeled
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
Directions
1. Preheat the oven to 375 degrees F. Lightly grease a large baking dish. Set aside.
2. In a large bowl, whisk the arrowroot flour, 2 tablespoons of the olive oil, and ½ cup of the vegetable stock until the flour is dissolved.
3. Add the bread and toss well to coat. Set aside.
4. In a skillet over medium heat, warm the remaining olive oil. Add the carrots, celery, and leeks. Cook 3-4 minutes, stirring occasionally. Add the mushrooms and stir to combine. Cook 2-3 minutes, without stirring.
5. Add the sherry vinegar and stir. Cook 1-2 minutes, until mostly evaporated. Use a wooden spoon to scrape up the browned bits from the pan.
6. Remove the vegetables from the heat. Season with the salt and pepper. Add the maple syrup and stir to combine.
7. Add the vegetables, chestnuts, thyme, sage, and rosemary to the bowl with the bread cubes. Toss well to combine.
8. Transfer the mixture to the prepared baking dish. Spread into an even layer and pour the remaining vegetable stock over top.
9. Transfer the baking dish to the oven and bake for 30-40 minutes, or until golden and set.
10. Remove from the oven. Allow to cool slightly before serving.
Tip: It’s best to use day-old bread for this recipe. If your bread is fresh, then simply toast it lightly before tossing in the arrowroot mixture.
Vegan Maple Chestnut Stuffing Recipe
Print Recipe Pin Recipe
Total Time 55 minutes mins
Ingredients
- 2 tbsp arrowroot flour
- 1/4 cup olive oil, divided
- 2 cup vegetable stock, divided
- 8 oz day-old vegan Italian bread, cubed
- 1/2 cup rainbow carrots, diced
- 1/2 cup celery, diced
- 1 cup leeks, diced
- 4 oz mushrooms, sliced
- 2 tbsp sherry vinegar
- Sea salt and black pepper, to taste
- 2 tbsp maple syrup
- 6 oz roasted chestnuts, peeled
- 3 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
Instructions
Preheat the oven to 375 degrees F. Lightly grease a large baking dish. Set aside.
In a large bowl, whisk the arrowroot flour, 2 tablespoons of the olive oil, and ½ cup of the vegetable stock until the flour is dissolved.
Add the bread and toss well to coat. Set aside.
In a skillet over medium heat, warm the remaining olive oil. Add the carrots, celery, and leeks. Cook 3-4 minutes, stirring occasionally. Add the mushrooms and stir to combine. Cook 2-3 minutes, without stirring.
Add the sherry vinegar and stir. Cook 1-2 minutes, until mostly evaporated. Use a wooden spoon to scrape up the browned bits from the pan.
Remove the vegetables from the heat. Season with the salt and pepper. Add the maple syrup and stir to combine.
Add the vegetables, chestnuts, thyme, sage, and rosemary to the bowl with the bread cubes. Toss well to combine.
Transfer the mixture to the prepared baking dish. Spread into an even layer and pour the remaining vegetable stock over top.
Transfer the baking dish to the oven and bake for 30-40 minutes, or until golden and set.
Remove from the oven. Allow to cool slightly before serving.
Notes
Tip: It’s best to use day-old bread for this recipe. If your bread is fresh, then simply toast it lightly before tossing in the arrowroot mixture.
