Vegan Stuffing
Ingredients
-
10
cups
sourdough bread, torn into 1 inch pieces and dried out
-
3
tablespoons
vegan butter or oil
-
2
medium
onions, chopped finely
-
5
cloves
garlic, finely minced
-
6
ribs
celery, finely diced or leeks, cut in half and thinly sliced
-
1
tablespoon
fresh thyme, removed from stalks and chopped finely
-
1
teaspoon
fresh sage, chopped finely
-
½
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
2½
cups
vegetable broth
Instructions
- Preheat the oven to 400°F (200°C).
- Dry out the bread by baking it for about 5 minutes until it feels stale.
- In a pan over medium heat, melt the vegan butter and sauté the onion, garlic, and celery with thyme, sage, salt, and pepper until the onions are tender.
- In a large bowl, combine the dried bread pieces and sautéed vegetables. Gradually pour in the vegetable broth, stirring to incorporate until the mixture is moist but not soggy.
- Transfer the mixture to a casserole dish, sprinkle extra thyme on top, cover with foil, and bake for 35 minutes.
- Remove the foil and bake for an additional 20-30 minutes until the top is golden brown.
- Cool slightly before serving.
Nutrition Facts (estimated)
Servings
12 servings
Calories
101
Total fat
3g
Total carbohydrates
16g
Total protein
3g
Sodium
436mg
Cholesterol
0mg
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