Vegan Stuffing
Let's be honest, we all recognize that stuffing is the highlight of a traditional Thanksgiving feast. However, due to the inclusion of butter, eggs, and chicken broth in classic stuffing recipes, vegans often miss out on this delectable dish—until now! We have crafted a stuffing that is so incredibly delicious, it might even convince you to veganize a few other holiday favorites for Thanksgiving.Our stuffing boasts the same mouthwatering flavors as the classic version you adore. For optimal results, choose a high-quality, hearty loaf of bread and use a good olive oil. To achieve the desired texture of traditional stuffing, you can either slice the bread and let it dry overnight or toast it in the oven at 200°F for approximately 20 minutes. The drier the bread, the less mushy it will be after baking. Plus, you'll enjoy those irresistible extra-crunchy tops.In our recipe, we substitute veggie stock to bind together the onions, celery, and dried bread. If you want to take this stuffing to the next level (and we highly recommend it), consider using homemade vegetable stock. It's incredibly easy to make (ready in about 30 minutes, with fewer than 10 ingredients!) and adds a burst of fresh flavor.The pièce de résistance of this stuffing lies in the herbs. We have generously infused it with thyme, sage, and rosemary to evoke that comforting feeling of cold-weather holiday cooking. While we adore the tantalizing taste of fresh herbs (and suggest using them if possible), don't fret if you don't have any on hand! Dried herbs will work just as well.
Ingredients
- 1 loaf of crusty country bread
- Cooking spray
- 3 tbsp. extra-virgin olive oil
- 1 large onion, diced
- 4 stalks celery, thinly sliced
- 6 cloves garlic, minced
- 2 c. vegetable stock or water
- Kosher salt
- Freshly ground black pepper
- 3 sprigs thyme, stems removed
- 2 sprigs sage, finely chopped
- 1 sprig rosemary, finely chopped
Instructions
- The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
- Preheat oven to 350° and grease a 3-quart baking dish with cooking spray. Heat oil in a large skillet over medium heat, add onion, and cook until lightly charred in some spots, about 5 minutes. Add celery and garlic and continue to cook, stirring occasionally, until celery starts looking translucent. Add vegetable stock to pan with veggies and scrape up any browned bits with a wooden spoon. Season with salt and pepper.
- Mix bread with vegetable mixture and chopped herbs until well combined and transfer to prepared pan.
- Cover tightly with foil and bake for 40 minutes. Remove foil and continue to bake until stuffing is golden brown and crisp on top, about 35 minutes more.
Nutrition
Calories: 214kcalCarbohydrates: 25gProtein: 6gFat: 9gSaturated Fat: 1gSodium: 365mgPotassium: 215mgFiber: 4gCalcium: 124mgIron: 3mg
Tried this recipe?Let us know how it was!