Vegan Stuffing
A classic tasting stuffing made vegan that you can bake in the oven or make quick and easy on the stovetop.
Ingredients
- 10 cups bread cut into cubes (or 8 cups of stuffing mix if cut into very small pieces)
- 1/4 cup vegan butter or olive oil
- 1 cup onion diced
- 1 cup celery
- 1 cup mushrooms diced (any variety that you like)
- 1/2 cup carrots diced
- 1/4 teaspoon salt
- 1 tablespoon poultry seasoning
- 2 cups Not Chick'n Broth or any vegan broth of choice
- 2 tablespoon olive oil (top drizzle on top before baking - optional)
Instructions
Dry the bread:
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Cut bread into cubes totaling 10 cups and spread it on a cookie sheet. Let it sit overnight to dry out or pop it in a 300° F (148° C) oven for about 20 minutes until the bread is dry crispy. (You want it to just dry out, not brown!)
Make the stuffing:
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In a large saucepan, saute a finely diced onion in 1/4 cup of butter (or olive oil) over low heat until the onion becomes translucent. This will take 5-7 minutes.
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Add the chopped celery, carrot, and mushroom to the onions and sprinkle with 1 tablespoon of poultry seasoning and 1/4 tsp of salt. Stir well and saute the veggies for about 5 more minutes until they are soft.
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Toss in the 10 cups of cubed dry bread and stir well to coat the bread cubes in the veggies and seasoning.
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Pour the mixture into an oiled 8 x 8-inch baking dish and drizzle with 2 cups of vegan broth, coating the bread, and give it all a little stir. (At this point you can place the stuffing covered in the fridge for up to 2 days before baking.
Bake the stuffing:
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Bake the stuffing uncovered at 375° F (190° C) for 35 minutes until crispy and slightly brown on the top. (For stuffing with a crispier top, drizzle 2 tablespoons of olive oil over the top of the stuffing before baking.)
Recipe Notes
How to make the stuffing ahead of time:
If you want to prep your Thanksgiving feast ahead of time follow steps 1-5 in the instructions, then cover and refrigerate the stuffing in a covered baking dish for up to 2 days. When you are ready to bake, preheat your oven to 375° F (148° C) and bake for about 40 minutes. (It will need about 5 extra minutes in the oven since it will be cold.)
To make Stovetop stuffing:
- Cut bread into cubes totaling 10 cups and spread it on a cookie sheet. Let it sit overnight to dry out or pop it in a 300° F oven for about 20 minutes until the bread is dry crispy.
- In a large saucepan, saute a finely diced onion in 1/4 cup of butter (or olive oil) on low until the onion becomes translucent. (This will take about 5-7 minutes.)
- Add chopped celery, carrot, and mushroom to the onions and sprinkle with poultry seasoning and salt. Stir well and saute veggies for about 5 more minutes until they are soft.
- Add 2 cups of broth to the pot and bring to a boil.
- Turn off the heat and add the dry bread to the pot and give it a quick stir.
- Cover with a lid and let it sit for 10 minutes.