Description
Vegan Stuffing is a hearty, savory side dish made with crusty bread, sautéed vegetables, herbs, and vegetable broth — all baked until golden and crisp on top with a soft, flavorful inside.
Ingredients
Units
Scale
- 1 loaf (about 12 cups) day-old crusty bread, cubed
- 1/2 cup vegan butter
- 1 large onion, diced
- 3 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 2 1/2 cups vegetable broth
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- Salt and black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread bread cubes on a baking sheet and toast in the oven for 10–15 minutes, until slightly dried out.
- In a large skillet over medium heat, melt vegan butter. Add onion, celery, and carrots; cook until softened, about 8–10 minutes. Stir in garlic, parsley, sage, and thyme; cook for 1 more minute.
- Transfer toasted bread cubes to a large bowl. Pour vegetable mixture over the bread and toss to combine.
- Slowly pour in vegetable broth, tossing until bread is evenly moistened but not soggy. Season with salt and pepper.
- Transfer mixture to prepared baking dish. Cover with foil and bake for 25 minutes. Uncover and bake an additional 15–20 minutes until top is golden and crisp.
- Serve warm and enjoy!
Notes
- Use hearty bread like sourdough or French bread for best texture.
- Add sautéed mushrooms or vegan sausage for extra flavor.
- To make ahead, assemble stuffing and refrigerate up to 1 day before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg