Easy Vegan Stuffing
Enjoy a delectable Vegan Stuffing with aromatic herbs and a delightful mix of textures. Perfect for vegans and meat-eaters alike.
Ingredients
- 1 loaf bread of choice, cut into cubes (sourdough is delicious but any bread will work!)
- 1-2 ribs celery, diced
- 1 white onion, finely diced
- 4 cloves minced garlic
- 1 bay leaf
- 1-2 tbsp fresh rosemary (use 1 tsp of dried if you don't have fresh)
- 5 sage leaves
- 1 tsp poultry seasoning
- 1-2 tbsp vegan butter
- 2-3 cups chickenless broth (or veg broth)
- salt & pepper to taste
Instructions
- Add a little olive oil to a cast iron pan on medium heat.
- Next add the celery, onion, garlic, bay leaf, rosemary, sage leaves, and poultry seasoning. Cook for about 3 minutes.
- Melt the butter in the pan, and stir in the bread cubes. Lightly toast the bread in the pan until it's a bit dry and crispy.
- Add the broth gradually over the stuffing. The bread should a bit moist, not saturated. Add it slowly and be careful not to soak the bread. You may not have to use all the broth.
- Cover with foil and bake at 375 degrees for 30-40 minutes. (If you do not have a cast iron, transfer your stuffing from the pan, into baking dish and cover with foil.)
- If you want the top to get crispy, remove the foil for the last 10-15 minutes. Serve and enjoy!
Notes
If you want the top of the stuffing even crispier, broil for 1-3 minutes on high. Keep a close eye on it to avoid burning.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands and quality of ingredients used. This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 175g | Calories: 230kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 3.5g | Sodium: 510mg | Potassium: 180mg | Fiber: 3g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2.2mg
Tried this recipe?Let us know how it was!