This flavor-packed vegan stuffing will steal the show! Made with crusty sourdough bread and savory herbs, this scrumptious and easy to make side dish is a must-have at your holiday table.
Stuffing seems to be the popular favorite among holiday side dishes. At least in my experience it does. I’ve gone many-a-Thanksgivings without stuffing though, because, while it’s easy to make a meal out of many Thanksgiving sides, stuffing is usually cooked in the turkey. Such a sad tale from a lady who loves her bread. So I set out to create a killer vegan stuffing. One that would be my favorite side dish and everyone else’s too! One that would have all the non-vegans at the table ditching their turkey-fied stuffing in favor of the plant-based stuff. Well, I did it! As a testament to how good this stuffing was, I’ll tell you that I was totally ready to make an entire meal of it. My husband talked some sense into me and we ended up eating it with salad and Field Roast sausages. Vegan Stuffing Ingredients
A few things make this stuffing stand above the rest, in my humble opinion. First off, the bread. Make sure you use good crusty bread, and preferably sourdough. The sourdough flavor gives the stuffing a little zip that goes perfectly with the other flavors. This stuff is anything but bland. Also, herbs. We’re using fresh thyme, rosemary, and sage. They add a nice balance of savory flavors that’s so much nicer than what you get with the dried out herbs in most stuffing mixes. Onions and garlic add flavor, while celery supplies some texture to this vegan stuffing. In non-vegan stuffing you’ll find turkey juice or broth. In this recipe we’ll be substituting a mix of vegan butter, white wine, and vegetable broth. Use a really good broth that you like the flavor of. My favorite for this recipe is Better Than Bullion’s seasoned vegetable flavor. If you have your own favorite, feel free to go with that. And then there’s my secret ingredient: cornstarch. This is our binding. You’ll often find an egg serves this purpose in conventional stuffing. Cornstarch does the job here. How to Make Vegan StuffingStart out by cutting or tearing your bread into small pieces or cutting it into cubes — about 1-inch in size. You’ll want your bread cubes to be a bit dried out, so either cut it a day in advance, or, once cut, place your bread cubes in a warm oven to dry out. Next, melt some vegan butter in a skillet. Once the butter begins to sizzle, add some celery and onion. Cook them until they soften and begin to brown, for about 10 minutes, then add some garlic and cook everything for about a minute more. The wine goes in next, followed by your herbs. Bring the wine to a simmer and let it cook for a few minutes to evaporate the alcohol.
Once the liquid has reduced, add your broth. Bring that to a simmer and let it cook for a few minutes. Meanwhile, stir some cornstarch and cold water together in a small bowl. Get it completely smooth before adding it to your skillet. The broth mixture should thicken up over the next minute or two. Now remove the skillet from the burner. It’s time to add the broth mixture to the bread. If your skillet is oven-safe, you can add the bread right to it. Otherwise, transfer the bread and the broth mixture to a separate baking dish. I like to use a cast-iron skillet for just this reason! Stir it up, mix it with your hands, or do whatever you need to do to get a nice even coating of the broth mixture on the bread. Try to avoid saturating any of the bread pieces — you want a nice even coating on the exterior of each one.
Cover the stuffing and bake it for 20 minutes, then uncover it and bake it for another 20. Sprinkle your stuffing with fresh parsley if you like. And if you’re the kind of person who likes to douse their stuffing in gravy (hi friend!), I highly recommend my super simple vegan gravy.
FAQ & Vegan Stuffing Making Tips
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! The Best Vegan StuffingThis flavor-packed vegan stuffing will steal the show! Made with crusty sourdough bread and savory herbs, this scrumptious and easy to make side dish is a must-have at your holiday table. Prep Time 20 minutes Cook Time 1 hour Total Time 1 hour 20 minutes Servings 8 Calories 304 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts The Best Vegan Stuffing Amount Per Serving Calories 304 Calories from Fat 113 % Daily Value* Fat 12.5g19% Saturated Fat 3.9g20% Sodium 602mg25% Potassium 204mg6% Carbohydrates 37.7g13% Fiber 2.7g11% Sugar 2.5g3% Protein 7.8g16% Calcium 5mg1% Iron 19mg106% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/the-best-vegan-stuffing/
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