Herbed Vegetable Stuffing
Servings
8 Servings
Ingredients
- 3 tablespoon olive oil
- 2 small carrots — peeled cut in half and thinly sliced (4 oz.)
- 1 small yellow onion — peeled and diced 5 oz.
- 1 large celery rib — finely chopped 3 oz.
- 1 medium leek — cleaned well and thinly sliced
- 10 ounce mushrooms — crimini sliced 1/4″
- 1 medium bell pepper — red yellow or orange, cored, seeded and diced small
- 1 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cup farfel
- 2 cup chicken stock
- 1 1 /2 teaspoon thyme — leaves
- 2 tablespoon chives — finely chopped
- 3 tablespoon flat leaf parsley — finely chopped
- 2 teaspoon oregano — finely chopped
- 3 large garlic cloves — crushed
- 1 large egg
Instructions
- Preheat the oven to 375° F.
- Heat the olive oil in a large pan over medium heat. Add the carrots and sauté for 2 minutes. Add the onions, celery, leek, salt and pepper and cook another 3-4 minutes, until they start to soften. Add the bell pepper and mushrooms and cook another 8-10 minutes, until the mushrooms are just cooked through.
- Put the farfel into a large mixing bowl, then pour the vegetables over. Add the chicken stock, herbs and garlic and mix through. Set aside for 5-10 minutes, until the chicken stock has been absorbed. Add the egg and mix through.
- Pour the mixture into a baking dish that’s been sprayed or brushed with oil. Bake for 45 minutes, or until the edges have lightly browned.
I am not seeing the ingredient list.
Thanks, we lost some data on random recipes so appreciate you letting us know. It has been fixed
Can this be made ahead of time?
Yes, it reheats well.
4 cups
How much farfel?
This recipe is wonderful. Even my non vegan friends loved it. I did substitute the chicken stock with a mock chicken stock and 2T flax seed with 1T water for the egg.
The stuffing is so much better than store bought.