I have been in somewhat of a ready-for-fall mood this past week. Just about every store I walk into has aisles upon aisles packed with “back to school” supplies. I really enjoy this time of year… I think a bouquet of freshly-sharpened pencils right about now would just make my day (yes, that was a You’ve Got Mail quote).
All these thoughts got me wanting a little taste of fall… I think that is the best way to sum up this carrot stuffing recipe, it’s like a little bite of Thanksgiving (and would make a great substitute for traditional stuffing). The concept was taken from The China Study Cookbook; however, I tweaked it a bit to make it not only plant-based, but also gluten-free. Enjoy!
ingredients
- ¼ cup vegetable broth
- 2 cups carrots, grated
- ½ cup onion, diced
- ½ cup celery, diced
- ½ tsp dried rosemary
- 1 tsp thyme
- ½ tsp pink himalayan salt
- ½ tsp black pepper
- 2 tbsp red cooking wine
- 1 cup oatmeal
- 4 tbsp non-dairy mayo (my favorite is Just Mayo)
- 2 egg replacers (2 tbsp chia seeds + 6 tbsp water)
instructions
- Preheat the oven to 350 degrees F.
- In a medium saucepan, add the veggie broth, carrots, onions and celery. Sauté until the onions are slightly translucent.
- Add the rosemary and thyme, then remove from heat.
- Stir in the salt, pepper, cooking wine, oatmeal, “mayo” and egg replacers.
- Spread this mixture into a nonstick baking dish, and bake for 25-30 minutes… until the top is oh-so crispy, yum!
Looking for another way to serve this delicious recipe? Although some aren’t fans of veggies for breakfast… I think it’s the perfect way to start the day! I like to bake this carrot hash in a muffin tray! And what do I end up with? A quick and easy, on-the-go, carrot quiche for breakfast! Yum :)
Is there any way to substitute the vegan mayo? Prior to becoming vegan I hated real mayo, so I stay away from vegan mayo as well. Any help would be appreciated because this sounds delish!
Hi Jamie-
I really recommend trying “Just Mayo” as the ingredients are all plant-based, or maybe try making your own mayo from this recipe. But YES, you can substitute other ingredients for mayo… although I haven’t tried these substitutes in this recipe yet, hummus and avocado are both great mayo replacers when baking. Let me know how it turns out!
I can’t wait to try this one!! I am big into this kind of food myself, me dear.
Your carrot hash is the most amazing recipe! We have made it many times over, and it’s so easy. We add chopped pecans to the top before baking and serve with a vegan mushroom gravy. It is such a comfort food! Thanks for the great recipe– it’s a winner!
Hey Cyndi! I’m so glad you enjoy this recipe :) I will have to try it with the pecans – that sounds delicious!
This is one of my Favorite recipes!!! Thank you so much for this… It taste just like old time stuffing from Thanksgiving! Great recipe…. <3
Hi! This may be a silly question, but when you say oatmeal, so you mean quick oats? Or rolled oats, or ground oats, or pre-made oatmeal? Just want to get this yummy-sounding recipe right.
I use old fashioned rolled oats!
Any idea how many servings this is?