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Apple & Mushroom Stuffing Hash

Updated: Jan 5, 2022




For anyone looking to cut gluten naturally this holiday season try this Apple & Mushroom Stuffing Hash! It has all the flavors of Thanksgiving but with all natural veggies and no bread.



Making Changes


There are so many of us that want to eat healthier but over the holidays it almost seems impossible – we love our traditional comfort foods and going without seems unimaginable.


I can tell you from personal experience that the first time you make a change from those once-a-year foods is a bit weird. I made a walnut-tofu loaf and I remember eyeing the turkey thinking I really wasn’t sure I wanted to give it up so I took a little taste. (Shh…don’t tell anyone.)


Since I’d already been eating a plant-based diet for a while I was surprised that the taste of turkey was not as satisfying as I had remembered it in my head.




Have an Open Mind


The only way I can explain it is that the thought that came to my head was…..muscle fibers. I was biting into muscle and it is a firm texture that is unique and tough to duplicate in the plant world. Frankly it wasn’t pleasant.


Then I took a taste of my walnut loaf. It was moist and had a delicate crust on the outside with a nutty, semi-firm texture on the inside and had all the flavors of thanksgiving – sage, thyme, rosemary. When this was paired with some tart-sweet cranberry sauce and roasted veggies just like in this recipe I was in absolute heaven. Even the leftovers made awesome sandwiches.


All it took was opening my mind that not only would a plant based food be an ok substitute, but that I could like it even better and not have that stuffed, heavy feeling at the end of the meal!




A Versatile Winner


This dish is the perfect cool-weather accompaniment for both everyday dinners and Thanksgiving feasts.
Many stuffings traditionally have mushrooms, aromatic herbs and apples – so with this dish you will get all the flavors without any of the bread. You can even throw some nuts in there to add an element of crunch – or, if you can’t go without any bread, make a panzanella out of this and throw a few toasted bread cubes in there so that the bulk of the recipe is veggie but you have the toasty bread you love.



Apple & Mushroom “Stuffing” Hash with Roasted Root Veggies

Serves 6 (about 1-cup each)
Vegan, Gluten Free

Apple & Mushroom “Stuffing” Hash with Roasted Root Veggies
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Ingredients

1 Tbsp veggie broth, for a no-oil option, or avocado oil (or other high-heat stable oil)

1 onion, chopped

1 sweet potato, chopped

2 apples, cored and chopped

1 10oz pkg button mushrooms, sliced

6 fingerling potatoes, chopped

1 Tbsp salt free poultry seasoning mix

1/2 tsp sea salt

1/8 tsp fresh ground pepper

1 beet, greens removed and chopped


Directions
1. Preheat oven to 425F. Mix broth or oil through fresh ground pepper in a large baking dish; top evenly with beets without stirring too much. (This will prevent the vegetables from turning pink.) Roast for 45 minutes to 1 hour, or until browned, gently tossing vegetables half way through.

Nutrition Facts
6 Servings
Amount Per Serving
Calories 129.0
Total Fat 2.7 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 217.4 mg
Potassium 514.8 mg
Total Carbohydrate 25.4 g
Dietary Fiber 4.1 g
Sugars 9.0 g
Protein 3.3 g
Vitamin A 87.1 %
Vitamin B-12 0.3 %
Vitamin B-6 9.8 %
Vitamin C 25.1 %
Vitamin D 9.0 %
Vitamin E 1.0 %
Calcium 1.9 %
Copper 11.8 %
Folate 11.2 %
Iron 4.8 %
Magnesium 4.9 %
Manganese 9.9 %
Niacin 12.3 %
Pantothenic Acid 8.9 %
Phosphorus 7.6 %
Riboflavin 14.7 %
Selenium 6.6 %
Thiamin 6.8 %
Zinc 3.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


 

You’re eyeing the phone for takeout after work because you’re too tired to think of what to make for dinner.



Put the phone down and pick up my 6 Ingredient or Less Cookbook.


Home-cooked. Simple. Fast.



Dawn Hutchins is a plant-based lifestyle educator, author, and self-taught chef. She holds a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is a certified Nutritional Therapist with a focus in epigenetics. Discover the benefits that over 35,000 people have experienced through her recipes, cookbooks, and revolutionary programs, learning how to eat more whole, plant foods – and loving it!






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