Vegan Stuffing

This Vegan Stuffing Recipe tastes just like the classic and is buttery and so flavourful with well-seasoned vegetables and the best herbs. It's an incredible side dish for Thanksgiving, one that will have everyone going for seconds!

Vegan Stuffing

INGREDIENTS

• 10 cups sourdough bread torn into 1 inch pieces and dried out for a day on a sheet (no larger than this)
• 3 tablespoons vegan butter or oil
• 2 onions chopped finely (1 ½ cups worth)
• 5 cloves garlic finely minced
• 6 ribs of celery, finely diced or 2 cups leeks cut in half and thinly sliced
• 1 tablespoon fresh thyme removed from stalks and chopped finely
• 1 teaspoon fresh sage chopped finely
• 1/2 teaspoon to 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 1/2 cups vegetable broth or more for your preference

INSTRUCTIONS

• Preheat the oven to 400°F/ 200°C.
• Ensure your bread is dried out. Add it to a baking pan, and bake for about 5 minutes or so until dried out. It should feel like just gone stale bread (and slightly crispy).
• In a pan over medium heat, melt the vegan butter and add the onion, garlic, celery. Add the thyme, sage, salt and pepper, stir together, and cook until onions are tender and garlic is fragrant, about 8 minutes. Remove from heat.
• In a large bowl, add the dried bread pieces. Add the cooked-down veggies. Pour the vegetable broth 1 cup at a time over, and stir everything together once more to incorporate. Continue until all the veggie broth is finished (you may not need everything – you want it moist, not with liquid pooling in the bottom after mixing it all together).
• Pour everything into your 8×11 or 9×13 casserole dish. Sprinkle extra thyme on top. Cover with foil and place in the centre of your centre rack.
• Bake for 35 minutes covered, and then remove foil. Bake for another 20 to 30 minutes until cornbread is set and the top becomes golden brown and slightly crusty.
• Remove, cool slightly and serve. Enjoy!

NOTES

It’s crucial that you start with dried out bread. Stale and crispy. It provides the best texture to properly absorb the liquid for that incredible end texture! Don’t skip this step. 

Add your vegetable broth in increments. You might not need it all (although I usually use all of it). You want to ensure there is no pool of liquid at the bottom of your bowl. If there after you’ve stirred it all around (like it’s not being absorbed) just pour it off, trying not to pour any seasonings out with it. 

Feel free to switch up the type of bread. You can of course just use my cornbread stuffing, or try challah, brioche – any kind. Try french bread, or even a bakery loaf of bread.

celery or leeks – I tested both celery and leeks and either works great here. You could even use leeks instead of the onions (same family).

Can I make stuffing ahead of time?

Yes you can! You can make several layers of this ahead of time. You can dry out the bread then freeze it until ready. Or you can assemble the entire casserole, then place it in your fridge tightly covered for up to two days before. Remove from fridge 30 minutes before baking (to come to room temperature) Toss one more time, cover with foil then bake when ready!

https://jessicainthekitchen.com/vegan-stuffing-recipe/