Stuffing (Vegan)
Ingredients:
- 10 cups cubed and dried bread (day-old or lightly toasted)
- 1/4 cup vegan butter
- 1 onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 1/2 cups vegetable broth
- 2 tbsp ground flaxseed mixed with 6 tbsp water
- 1/4 cup chopped parsley
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Make sure the bread is properly dried out, not just day-old — fresh or under-dried bread turns to mush once it absorbs the broth instead of holding its texture.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a baking dish.
- Sauté the Vegetables: Melt the vegan butter in a large pan over medium heat and sauté the onion and celery for 6-8 minutes, until softened.
- Add Aromatics: Add the garlic, sage, thyme, salt, and pepper, cooking for 1 minute until fragrant.
- Combine with Bread: In a large bowl, combine the dried bread cubes with the sauteed vegetables.
- Add the Liquid: Whisk together the vegetable broth and flax mixture, then pour over the bread mixture, tossing gently to coat evenly.
- Fold in Parsley: Fold in the fresh parsley.
- Transfer & Cover: Transfer to the prepared baking dish and cover with foil.
- Bake: Bake for 25 minutes covered, then uncover and bake for another 15-20 minutes, until golden and crisp on top.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The vegan butter adds richness and helps create a tender, flavorful base. The onion adds sweetness and depth as it cooks down. The celery stalks adds a savory, aromatic crunch to the base. The garlic builds a savory, aromatic base.
Stuffing (Vegan)
Ingredients:
- 10 cups cubed and dried bread (day-old or lightly toasted)
- 1/4 cup vegan butter
- 1 onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 1/2 cups vegetable broth
- 2 tbsp ground flaxseed mixed with 6 tbsp water
- 1/4 cup chopped parsley
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The vegan butter adds richness and helps create a tender, flavorful base. The onion adds sweetness and depth as it cooks down. The celery stalks adds a savory, aromatic crunch to the base. The garlic builds a savory, aromatic base.
Prep:
Make sure the bread is properly dried out, not just day-old — fresh or under-dried bread turns to mush once it absorbs the broth instead of holding its texture.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a baking dish.
- Sauté the Vegetables: Melt the vegan butter in a large pan over medium heat and sauté the onion and celery for 6-8 minutes, until softened.
- Add Aromatics: Add the garlic, sage, thyme, salt, and pepper, cooking for 1 minute until fragrant.
- Combine with Bread: In a large bowl, combine the dried bread cubes with the sauteed vegetables.
- Add the Liquid: Whisk together the vegetable broth and flax mixture, then pour over the bread mixture, tossing gently to coat evenly.
- Fold in Parsley: Fold in the fresh parsley.
- Transfer & Cover: Transfer to the prepared baking dish and cover with foil.
- Bake: Bake for 25 minutes covered, then uncover and bake for another 15-20 minutes, until golden and crisp on top.
