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4.50
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102
votes
Vegan Stuffing
This simple and delicious vegan stuffing will be a hit with the whole family for the holidays!
Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Thanksgiving Recipes
Cuisine:
American
Keyword:
easy vegan stuffing recipe
Servings:
10
Author:
Joy Shull
Ingredients
1
loaf
bread
14-16 slices or around 12 cups of bread cubes
1
heart of celery
diced (aroud 5 stalks)
1
medium yellow onion
diced
3
carrots
peeled and diced
10
cloves
garlic
finely diced or minced
1 ½
teaspoons
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
Instructions
Preheat the oven to 400 degrees
Cut the bread into cubes and place on a baking sheet. Bake in the oven until slightly crunchy, about 10-15 minutes
Combine the diced celery, onion, carrots, garlic, 2 tablespoons of vegan butter, salt, sage, thyme, oregano, and pepper in a large skillet.
Cook the veggies over medium heat, stirring occasionally, until softened, around 10 minutes
Add the toasted bread cubes to the skillet with the vegetables and stir well, then pour in the veggie stock
Taste to adjust seasonings if necessary
Grease a 9 by 13 baking dish with vegan butter, then transfer the vegan stuffing mixture into the dish
Dot the top of the stuffing with 2 tablespoons of vegan butter, cut into small cubes
Bake the stuffing 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)
Video
Notes
How to make this gluten free
To make this recipe gluten free, simply substitute a loaf of your favorite gluten free bread and make the rest of the recipe as written.
Nutrition
Calories:
241
kcal
|
Carbohydrates:
37
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.04
g
|
Sodium:
910
mg
|
Potassium:
203
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
3437
IU
|
Vitamin C:
4
mg
|
Calcium:
116
mg
|
Iron:
3
mg