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Traditional Vegan Stuffing

Casserole dish of stuffing and two small plates of stuffing.
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The classic stuffing you love can now be made completely vegan! Delicious, bread-y, and full of crisp veggies!

Ingredients

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1 cup walnuts, chopped (optional)

1/2 cup vegan butter, separated

1 large onion, diced

6 stalks celery, diced

1 cup carrots, thinly sliced

1/2 cup apple, cut into 1/4 inch chunks*

5 cloves garlic, minced

1 teaspoon salt

2 teaspoons onion powder

1 teaspoon rubbed sage

1 tablespoon fresh thyme

cracked black pepper

12 cups stale bread cubes*

3/4 - 1 1/4 cups vegetable broth

Instructions

  1. Roast: Preheat oven to 350 degrees F (175 C) and line a baking sheet with tinfoil. Spread the chopped walnuts on the baking sheet and place on center rack of preheated oven. Bake for 5-7 minutes or until lightly toasted. Watch carefully to prevent burning. Set aside and leave the oven on.
  2. Sauté: Add half of the vegan butter to a skillet and melt over medium heat. Add the onions, celery, carrots, apple and garlic to the pan and cook until softened and lightly browned, about 10 minutes. Add in the salt, onion powder, sage, thyme and a few cracks of black pepper. Cook for another 2 minutes.
  3. Mix: Transfer the cooked vegetables to a large bowl and toss together with the stale cubes of bread. Add in the vegetable broth a little at a time, mixing after each addition. Stop once the bread is moist. You may not use all of the broth. You do not want anything to be soggy.
  4. Bake: Transfer mixture to a 2-quart baking dish and drizzle over the remaining vegan butter. Cover with tinfoil and bake at 350 degrees F (175 C) for 20 minutes. Uncover and bake for an additional 10-15 minutes or until nicely browned.

Equipment

Notes

*Stuffing will keep in an airtight container in the refrigerator for 2-3 days. This is not a freezer-friendly recipe.

*The nuts are totally optional. Leave them out if you’d like a nut-free stuffing. I just think they accompany the flavors well and provide a contrast in texture.

*Apple is another ingredients out can omit if you prefer a more “traditional” stuffing.

*You can use any bread you want here. Use gluten-free bread for a gluten-free stuffing.

*Use of stale bread is very important. I like to cut my bread into cubes and leave it out on a baking sheet overnight, completely uncovered. You want slightly stale bread, not rock hard. If you don’t have time to do this, toast the bread cubes in the oven at 350 for a few minutes.

*Nutrition facts are estimates.

Nutrition

Find it online: https://censoredbaker.com/traditional-vegan-stuffing/

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