Vegan Stuffing Recipe
Thanksgiving stuffing recipe - even better without the turkey!
Vegans & vegetarians don't eat turkey, so there's only one reason to make stuffing on Thanksgiving (or any time). It's delicious! Fortunately, our stuffing doesn't have to cook inside a bird. A casserole dish will do nicely.
Vegan stuffing is a key element in a vegetarian or vegan Thanksgiving dinner. Because stuffing is traditional, everything we eat with it becomes traditional by association.
Total prep & cook time: 50 min
8 - 12 Servings
Nutrition Data, 85g Serving: 170 cal, 26g carb, 6g fat, 445mg sodium, 2g fiber, 4g protein, low Cholesterol, good source Vit. K. Estimated glycemic load 15
Vegan Stuffing Ingredients:
- 10 cups 1/2 inch bread cubes from 1 lb firm wh wheat or other sandwich bread
- 2 Tbsp + 1 Tbsp olive oil
- 1 Tbsp minced fresh garlic (2 - 3 cloves)
- 1 cup finely chopped onion
- 1 1/2 cups finely chopped celery
- 1/2 cup minced fresh parsley
- 1 tsp dried rubbed sage leaf
- 1 tsp dried thyme leaf
- Optional: 1/2 tsp salt
- 1/2 tsp black pepper
- 2 - 3 cups vegetable stock OR 3 c. water + 2 veggie bouillon cubes
- Preheat oven to 400 degrees. Oil a large shallow casserole dish
- Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
- Turn oven down to 350 degrees F
- Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
- Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
- Add parsley, sage, thyme, optional salt, and pepper
- Optional: Drizzle 1 Tbsp olive oil into the mixture
- Stir until until everything is well mixed
- Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy
- Bake in a covered shallow casserole or baking dish for 25 minutes
- Optional: Uncover and bake another 15 minutes to form a crusty top
Salt is optional in this recipe, because there's usually quite a lot of salt in bread, and the stock or bouillon cube may also be salted.
Vegan stuffing is perfect with cranberry sauce, mashed potatoes, squash or yams, gravy (cashew gravy that is), and of course, baked tofu - an American tradition since the 1960s!
Hi! Adding browned Gimme Lean country sausage to the stuffing takes it to an even higher level. You can also use the stuffing in stuffed mushrooms. I took them to my family thanksgiving last year and they were a big hit!! It's already been requested that I bring them again this year - by the meat eaters! :) Rose R.