Vegan Stuffing
This delicious vegan stuffing will be a hit with the whole family for the holidays!
Servings: 10
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 1/2 teaspoons salt
- 3 tablespoons ground sage
- 1.5 teaspoons dried thyme
- 1.5 teaspoons dried oregano
- 2 tablespoons vegan butter
- 1/2 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 the bread cubes in the oven until slightly crunchy, about 10-15 minutes. Watch the bread closely to avoid burning it.
- 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 spread the vegan stuffing out evenly in 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 it reaches your 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: 241kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 910mg | Potassium: 203mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3437IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 3mg