The Best Ever Vegan Stuffing
Ingredients
The bread
-
1
large loaf
baguette or crusty French bread
The nuts
The vegetables
-
1
tablespoon
vegan butter
-
1
large
yellow onion (chopped)
-
4
stalks
celery (chopped)
-
1
cup
mushrooms (sliced)
-
5
cloves
garlic (mashed)
The herbs
-
3
tablespoons
fresh sage leaves (finely chopped)
-
2
tablespoons
fresh thyme leaves (finely chopped)
The broth and seasoning
-
2¾
cups
vegetable broth
-
½
teaspoon
sea salt
-
½
teaspoon
ground black pepper
Instructions
- Cube the baguette and let it dry overnight or bake at 275°F for 20 minutes.
- Grease a 9x13 casserole dish and set aside.
- Preheat the oven to 350°F.
- Toast the pecans on a baking sheet for about 5 minutes, then chop and set aside.
- In a large pot, melt the vegan butter over medium-high heat.
- Add the diced onion and celery, cooking until softened.
- Stir in the sliced mushrooms and garlic, cooking for a few more minutes.
- Add the sage and thyme, sautéing briefly before removing from heat.
- Combine the cubed bread and pecans in the pot, mixing well.
- Pour 2 cups of vegetable broth over the mixture, season with salt and pepper, and stir.
- Transfer to the greased casserole dish and pour the remaining ¾ cup of vegetable broth on top.
- Cover with foil and bake for 22 minutes, then uncover and bake for an additional 20-25 minutes until golden brown.
- Let cool slightly before serving.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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