Vegan Stuffing Recipe
This easy vegan stuffing recipe is every bit as delicious as the classic version! No Thanksgiving dinner is complete without it.
Ingredients
- 10 cups sourdough bread torn into 1 inch pieces and dried out for a day on a sheet (no larger than this)
- 3 tablespoons vegan butter or oil
- 2 onions chopped finely (1 ½ cups worth)
- 5 cloves garlic finely minced
- 6 ribs of celery, finely diced or 2 cups leeks cut in half and thinly sliced
- 1 tablespoon fresh thyme removed from stalks and chopped finely
- 1 teaspoon fresh sage chopped finely
- ½ teaspoon to 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 ½ cups vegetable broth or more for your preference
Instructions
- Preheat the oven to 400°F/ 200°C.
- Ensure your bread is dried out. Add it to a baking pan, and bake for about 5 minutes or so until dried out. It should feel like just gone stale bread (and slightly crispy).
- In a pan over medium heat, melt the vegan butter and add the onion, garlic, celery. Add the thyme, sage, salt and pepper, stir together, and cook until onions are tender and garlic is fragrant, about 8 minutes. Remove from heat.
- In a large bowl, add the dried bread pieces. Add the cooked-down veggies. Pour the vegetable broth 1 cup at a time over, and stir everything together once more to incorporate. Continue until all the veggie broth is finished (you may not need everything - you want it moist, not with liquid pooling in the bottom after mixing it all together).
- Pour everything into your 8x11 or 9x13 casserole dish. Sprinkle extra thyme on top. Cover with foil and place in the centre of your centre rack.
- Bake for 35 minutes covered, and then remove foil. Bake for another 20 to 30 minutes until stuffing is set and the top becomes golden brown and slightly crusty.
- Remove, cool slightly and serve. Enjoy!
Notes
To store: Store leftover vegan stuffing in an airtight container or wrapped in the baking dish for up to 4 days. You can cover it and warm it up in the oven at 350ºF or simply warm individual portions in the microwave.
To freeze: Wrap in the baking dish or transfer leftovers to an airtight container or freezer bag. Freeze for up to 3 months, then thaw in the refrigerator before reheating according to the instructions above.
Nutrition
Calories: 101kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 436mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg