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5
from 1 vote
Vegan Red Cabbage and Mushroom Stuffing
This red cabbage and mushroom stuffing is so simple to make, and is the perfect accompaniment for your vegan Thanksgiving or Christmas dinner.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Accompaniments
Cuisine:
American, British, Christmas, Thanksgiving
Servings:
6
Calories:
71
kcal
Author:
Nico
Ingredients
2
tablespoon
olive oil
250
g
leeks
washed, trimmed, and roughly sliced
6
large cloves garlic
smashed
250
g
mushrooms
finely sliced
200
g
red cabbage
chopped
100
g
kale
chopped
200
g
fresh spinach
chopped
35
g
fresh breadcrumbs
25
g
fresh parsley
chopped
2
teaspoon
low-sodium vegetable bouillon powder
½
teaspoon
black pepper
Metric
-
US Customary
Instructions
Heat the oil in a large skillet over a medium-high flame, add the leeks, and stir-fry for 3-5 minutes, until they have softened.
Add the smashed garlic, and continue to stir-fry for another couple of minutes, until the raw smell has gone.
Add the mushrooms, and stir-fry for another 3-5 minutes.
Turn the heat down to medium, and add the red cabbage and kale. Mix well, and allow to cook until they've started to soften.
Mix in the spinach, and allow to wilt.
Add the breadcrumbs, parsley, bouillon powder, and black pepper, and mix well.
Cook for another five minutes, then turn off the heat.
Use as you would any other stuffing.
Store in an airtight container in the 'fridge for up to a week.
Nutrition
Serving:
100
g
|
Calories:
71
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
3
g
|
Sodium:
39
mg
|
Fiber:
2
g
|
Sugar:
3
g