Classic Vegan Stuffing
This classic vegan stuffing recipe is a must on my Thanksgiving table! The key is a good vegan butter and chicken-style bouillon.
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Servings: 10 servings
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Equipment
- rimmed baking sheet to dry out bread
- large skillet
- large mixing bowl
- 9x13" baking pan or 3 quart casserole dish
Ingredients
- 1 ¼ pound sturdy bread (French, Italian or sourdough) torn or cut into 1" pieces and dried (about 10-12 cups)
- 2 ½ cups vegan chicken-style broth plus more as needed
- 1/2 cup vegan butter 1 stick
- 2 cups finely diced onion about 1 large white or yellow onion
- 2 cups finely diced celery about 3-5 ribs
- 4-6 cloves garlic minced
- 2 teaspoons poultry seasoning
- 1 tablespoon fresh sage finely chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary finely chopped
- salt and pepper to taste
Instructions
Dry the Bread
- Ideally the night before, tear or cut the bread into roughly 1" pieces. Tearing creates craggy edges which crisp up nicely in the oven. Spread the pieces on a rimmed baking sheet, tent loosely with foil, and let them sit out overnight to dry.1 ¼ pound sturdy bread (French, Italian or sourdough)
- Short on time? Spread the bread in a single layer on a rimmed baking sheet and bake at 300°F for 30-45 minutes, until dried out. Timing varies by bread, so keep an eye on it.
Make the Vegan Stuffing
- Prep: Preheat oven to 350°F. Grease a 9x13" baking dish or 3-quart casserole dish.
- Make the broth: If you're using a vegan chicken bouillon that comes in paste or cube form, dissolve in in just boiled water to prepare the broth.2 ½ cups vegan chicken-style broth
- Sauté the veg: Melt the vegan butter in a large skillet over medium-high heat. Add in the diced onions and celery and sauté until very soft, about 8-10 minutes. Add the garlic and cook for 1-2 minutes more, until fragrant. Stir in the poultry seasoning and fresh herbs, and cook for about 30 seconds.1/2 cup vegan butter, 2 cups finely diced onion, 2 cups finely diced celery, 4-6 cloves garlic, 2 teaspoons poultry seasoning, 1 tablespoon fresh sage, 2 teaspoons fresh thyme leaves, 1 teaspoon fresh rosemary, salt and pepper
- Toss the bread: Transfer bread cubes to a large mixing bowl. (You can mix directly in your pan if using a big Dutch oven or a deep sauté pan). Pour the onion mixture over the bread cubes. Make sure to scrape in all the butter. Toss to combine.
- Moisten the stuffing: Pour in vegetable broth a little at a time, gently tossing after each addition, until the bread is evenly moistened (but not soggy). Crustier loaves soak up more broth, while lighter breads need less. Taste and season with salt and pepper.
- Bake: Transfer to prepared pan and cover with foil. Bake for 35 minutes. Uncover and bake 10-15 minutes more, until as golden and crispy on top as you like.
Notes
Chicken-style broth recommendations: Chicken-style broth gives this stuffing its classic savory flavor. My favorites are Edward and Sons Not Chick'n Bouillon Cubes and Better Than Bouillon Vegetarian No Chicken Base. Dissolve either one in just-boiled water before using.
Regular veggie broth: It's sweeter and less savory than the chicken-style broth. Add 1 tablespoon soy sauce (or tamari for gluten-free) to boost the umami, then taste and adjust before seasoning with salt.
Optional Just Egg: If your family's stuffing always had eggs, you can whisk in 1/2 cup Just Egg into the broth before adding it to the bread. This is an *optional* addition which will bind the stuffing together a little more and give it a slightly custardy texture.
Make ahead: The bread can be dried up to 3 days ahead of time and stored in an airtight container until ready to use. To assemble the stuffing the day before, prepare it through step 5 and then cover and refrigerate overnight. Let it sit out at room temperature for about 30 minutes before baking.
Nutrition
Calories: 244kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 594mg | Potassium: 195mg | Fiber: 3g | Sugar: 5g | Vitamin A: 679IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 2mg
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.