This vegan stuffing is the ultimate holiday side dish, combining hearty bread cubes, sautéed onions, and celery, all infused with aromatic herbs and rich vegetable broth. Baked until golden and crisp on top, yet soft and moist inside, it’s a plant-based twist on a timeless classic. Loaded with savory flavors and textures, this dish is perfect for Thanksgiving, Christmas, or any celebratory meal. Packed with fiber and bursting with nostalgia, it’s sure to delight everyone at the table.
Ingredients
1 Loaf Sourdough Bread or Baguette (day-old, cubed)
2 Tablespoons Vegan Butter or Olive Oil
1 Large Onion, diced
3 Celery Stalks, diced
3 Garlic Cloves, minced
1 cup Cremini Mushrooms, finely chopped
1/2 cup Dried Cranberries (optional, for sweetness)
1/2 cup Walnuts or Pecans, chopped (optional, for crunch)
2 Tablespoons Fresh Sage, chopped (or 1 teaspoon dried sage)
1 Tablespoon Fresh Thyme Leaves (or 1 teaspoon dried thyme)
1/4 cup Fresh Parsley, chopped
1 tsp Salt, or to taste
1/2 tsp Black Pepper, or to taste
2-3 cups Vegetable Broth, as needed
1/2 tsp Smoked Paprika (optional, for depth)
Instructions
Preheat your oven to 350°F (175°C).
Spread the cubed sourdough bread on a baking sheet and bake for 10-15 minutes, or until slightly crisp. Set aside.
Heat vegan butter or olive oil in a large skillet over medium heat.
Add the onion, celery, and garlic. Sauté for 5 minutes, until softened.
Stir in the mushrooms and cook for another 5 minutes, until they release their moisture.
Mix in the sage, thyme, parsley, salt, pepper, and smoked paprika. Cook for 1-2 minutes to combine the flavors.
In a large mixing bowl, combine the toasted bread cubes with the cooked vegetables.
Add the dried cranberries and nuts (if using).
Gradually pour in the vegetable broth, starting with 2 cups. Toss gently until the bread is moistened but not soggy. Add more broth if needed.
Transfer the mixture to a greased baking dish and spread it evenly.
Cover with foil and bake at 350°F (175°C) for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crisp.
Garnish with extra parsley if desired.
This stuffing pairs beautifully with vegan gravy, roasted vegetables, or your favorite holiday main dish.
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