Best Vegan Stuffing
by Karissa's Vegan Kitchen
This easy vegan stuffing is incredibly delicious and requires only simple ingredients. A classic Thanksgiving side dish turned veg-friendly!
Servings: 8 servings
Calories: 261kcal
Ingredients
- 8 cups cubed bread
- 2 tablespoons vegan butter or oil (see notes on sautéing with vegetable stock)
- 1 medium yellow onion chopped
- 3 medium celery stalks chopped
- 4 cloves garlic minced
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 2-3 cups vegetable stock
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring/flipping halfway, or until crunchy.8 cups cubed bread
- In the meantime, saute the celery and onion in the vegan butter until the onion is translucent. Add in the garlic, sage and thyme and saute for an additional 2 minutes.2 tablespoons vegan butter, 1 medium yellow onion, 3 medium celery stalks, 4 cloves garlic, 1 teaspoon dried sage, ½ teaspoon dried thyme
- In a large dish, mix together the toasted bread and the celery mixture.
- Add the vegetable stock until the bread is re-moistened. Add a little at a time to avoid a mushy stuffing.2-3 cups vegetable stock
- Add salt and pepper to taste.salt and pepper to taste
- Bake at 375°F for 25-30 minutes or until the top is golden and crunchy. Serve warm!
Notes
- 8 cups of cubed bread is about 1 loaf of bread.
- The best type of bread to use a crusty, firm bread like french bread.
- Prefer not to use vegan butter or oil? Here are some tips on no-oil sautéing.
Nutrition
Calories: 261kcal | Carbohydrates: 45g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 701mg | Potassium: 181mg | Fiber: 4g | Sugar: 6g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 3mg