Do I have to toast the bread for stuffing?

No. This still is optional but it does help prevent soggy stuffing so I'd recommend it.u003cbr/u003eu003cbr/u003eAlternatively, you can cube the bread and leave it out in a bowl on the counter overnight or use a 1-2 day old fresh whole loaf that's gone a bit hard.

Can I make this on the stovetop?

Yes. Make sure you use a large saucepan that will fit the bread. After sauteing the veggies and herbs, add the bread. Slowly add the broth and cook over low heat until you reach your desired consistency.u003cbr/u003eu003cbr/u003eStovetop stuffing will be softer with a mushy consistency. The baked version will be soft on the inside with a crispy layer on top. Both are good!

Easy Vegan Stuffing Recipe - Running on Real Food

Description

This easy, healthy vegan stuffing recipe is perfect for Thanksgiving, Christmas and other holiday meals. Serve this delicious stuffing alongside favourites like mashed potatoes, gravy and cranberry sauce for a complete holiday feast.

Ingredients

10 cups cubed whole-grain bread (or white bread or sourdough)
2 tbsp vegan butter or oil, or water or broth for oil-free stuffing
1 white or yellow onion, diced, approx. 2 cups
3 cloves garlic, minced
2 medium carrots, diced, approx. 1.5 cups
4 ribs celery, chopped, approx. 2 cups
salt and pepper
2 tsp dried sage or 2 tbsp finely chopped fresh chopped sage
1 tsp ground thyme or 1 tbsp finely chopped fresh thyme
1/2 tsp dried rosemary or 1 tbsp finely chopped fresh rosemary
1–2 cups vegetable broth

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Instructions

Preheat Oven: Preheat the oven to 350 degrees.
Toast Bread: Place the cubed bread on 1 or 2 baking trays and toast in the oven for 10-15 minutes until lightly crispy and browned. Keep a close eye on them to ensure they don’t burn.
Saute Vegetables: Heat the butter or oil, if using, in a large skillet over medium heat. Add the celery, onion, garlic and carrot and a generous pinch of salt and pepper. If you didn’t use butter, add the water or broth for cooking. Saute the vegetables for 7-8 minutes until softened and fragrant.
Add Herbs: Stir in the dried or fresh herbs and cook for a few more minutes. Add more vegetable broth if the pan starts to dry out, scraping any browned bits off the bottom of pan as you do.
Mix Stuffing: Add the cubed toasted bread and sautéed veggies to a large mixing bowl and add 1 cup of vegetable broth.
Adjust Liquid & Seasoning: Mix well then slowly start adding more broth until all the bread is moist but not soaked. I use about 1.5 cups broth. You may need a little more or less depending on the bread you use. Taste and add more salt and pepper, if needed.
Transfer to Baking Dish: Transfer the mixture to a large casserole dish. I used a shallow 12 x 9 inch glass dish. It can be a little smaller and deeper, that’s totally fine.
Bake Stuffing: Cover the dish with foil and bake in the oven for 35 minutes. Remove the foil and bake another 10-15 minutes until golden brown on top.
Serve: Serve right away or cool and store in the fridge until ready to reheat.

Keywords: easy vegan stuffing, healthy vegan stuffing