Simple Vegan Stuffing
This easy 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.
Servings: 6
Ingredients
- 10 cups cubed whole-grain bread or white or sourdough bread
- 2 tbsp vegan butter or olive 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 black 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 stock
Instructions
- Preheat Oven: Preheat the oven to 350 degrees.
- Toast Bread: Place the bread cubes 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.
Notes
Instead of toasting the bread, you can use day-old bread, cubed and left out on the counter overnight.
Nutrition
Serving: 1g | Calories: 213kcal | Carbohydrates: 36g | Protein: 1g | Fat: 3g | Sodium: 407mg | Potassium: 405mg | Fiber: 7g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 2mg