Roasted Veggie Vegan Cornbread Stuffing - Recipe Finder
Roasted Veggie Vegan Cornbread Stuffing
Top Chef, Season 5, Episode 3
Yield
5-8 Servings
Ingredients
- 6 egg-free and dairy-free corn muffins
- 1 yellow squash, diced
- 1 zucchini, diced
- 1 red pepper, diced
- 3 tablespoons minced garlic
- 1 tablespoon oregano
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 tablespoon basil
- Salt and pepper to taste
- 1 quart vegetable stock
- 1/2 cup olive oil
Directions
Small dice squash, zucchini, red pepper. Toss veggies with olive oil, herbs and salt and pepper. Put in 350 degree oven in one layer, and roast for approximately 25 minutes, or until soft.
Sauté garlic in oil, combine herbs and add to garlic. Crumble in the corn muffins.
Toss and combine with veggies. Spread in large casserole dish. Pour stock over corn muffin and vegetable mixture and bake for 15 minutes. Garnish with chopped scallion and serve.
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