Easy Vegan Stuffing
This simple stuffing blend comes together easily and delivers that traditional Thanksgiving stuffing flavor, without the turkey. Consider making this as a side dish other times of the year, too!
- 8 cups bread cubes
- 2 tablespoons vegan butter - or oil (see notes on sautéing with vegetable stock)
- 1 onion - chopped
- 3 celery stalks - chopped
- 4 cloves garlic - chopped
- 1 tsp sage
- ½ tsp thyme
- 3 cups vegetable stock
- salt and pepper to taste
Preheat oven to 350°F.
Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring or flipping occasionally, until it becomes crunchy.
While the bread toasts, 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.
In a 9x13 baking dish, mix together the toasted bread and the celery mixture.
Add the vegetable stock a little at a time until the bread is re-moistened. Be careful to avoid a mushy stuffing. You may only need about 2 cups of the broth, depending on your bread's dryness.
Add salt and pepper to taste.
Bake at 375°F for 25-30 minutes or until the top is golden and crunchy.
- 8 cups of cubed bread is about 1 loaf of bread.
- Stuffing works best with a crusty, firm-textured bread such as French bread.
- For a golden and crispy top, spray a light coating of oil over the top when it's nearly done, then finish baking.