I’ve never liked stuffing. Every year at thanksgiving, I remember thinking it was just too mushy and I didn’t care for the flavor at all. It tasted like baby food to me.
Well this year has been a year of new traditions for me in many areas of my life.
So this Thanksgiving I decided to create a stuffing worthy of eating…a stuffing that didn’t taste like mush.
I had never made stuffing before, so I decided to just go with flavors that I know I loved, and really focus on the texture.
I fell in love with this recipe, it is the perfect amount of crispy while still moist, it’s not labor intensive at all, and the flavor is absolutely incredible! It’s also delicious reheated.
Not to mention it’s vegan! This is definitely going to be a tradition recipe for me that I make every year! I’m hosting my first Thanksgiving this year, and this stuffing will be front and center!
The spices in this recipe are key. I just ended up using what I had and it turned out great!
I’m very happy with how this flavor combination turned out! I also was able to make mine gluten free by using millet bread and it was delicious!
We top ours with the best ever vegetarian gravy with a bite of mashed potatoes, and cranberry sauce.
This will be on my Thanksgiving table for many years to come!
- 1 loaf of bread (14-16 slices) - I use either millet bread or Ezekiel brand
- 1 heart of celery, diced (about 5 stalks)
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 10 cloves of garlic
- 1.5 teaspoons sea salt
- 3 tablespoons ground sage
- 1.5 teaspoons thyme
- 1.5 teaspoons oregano
- 2 tablespoons vegan butter
- ½ teaspoon pepper
- 2 cups veggie stock
- 2 tablespoons vegan butter for topping
- Cut bread into cubes and crisp in the oven until slightly crunchy, about 10-15 minutes on 400 degrees (roast dry on a baking sheet)
- Combine diced celery, onion, carrots, garlic, 2 tablespoons of vegan butter, salt, sage, thyme, oregano, and pepper in a skillet.
- sautee until cooked through (about 10 minutes on medium heat)
- Add bread to skillet and stir well, add in veggie stock
- Taste to adjust seasonings if necessary
- Pour stuffing into a large glass baking dish (grease with vegan butter first)
- Dot the top of the stuffing with 2 tablespoons of vegan butter, cut into small cubes
- Bake at 400 degrees for 30-40 minutes, or until desired texture (we prefer it more dry, but you could cook less for a more soft stuffing)
Stuffing is one of those Thanksgiving dishes that I hated as a kid too, mushy, soggy bread what’s up with that? But now I totally love it, I think that stupid stuffing in a bag stuff gives it a bad rap. Homemade is definitely the way to go, and your recipe looks so hearty I love those big chunks of bread!
Thanks Natalie!
Hi Joy! Just discovered you while searching for healthy and yummy recipes. So this vegan stuffing recipe Does use ten garlic cloves? I’m just checking on that number before I shop and make it and serve to my Guinea-pig family! Thanks!
Hi Becky!
I do use 10 cloves of garlic in this recipe (it ends up being around one medium head of garlic.) I really love the depth of flavor that it adds to the dish, but I don’t taste any “garlicky-ness” at all. If you think you may not want that much garlic, you could use half as much. I hope you and your family enjoy it! Happy Thanksgiving!
Joy
Thank you Joy! I’m trying several of your recipes for our thanksgiving meal and can’t wait to enjoy them all.
Happy thanksgiving to you and yours!
Becky
Hope you enjoy them as much as we do! Happy Thanksgiving to you as well! 🙂
Joy
Just made this recipe for Thanksgiving and it was amazing! Thank you so much, definitely my favorite part of the Thanksgiving feast.
So glad to hear you enjoyed it Chelsea!