The holiday season is officially here and we, home cooks, are getting ready to put our oven mitts on for some serious cooking! Store bought stuffing is good but nothing beats a homemade one. This vegan stuffing is healthy, savory, nutty and packed with freshly chopped herbs. It’s so yummy, your guests will be asking for seconds!
Easy Vegan Stuffing
Thanksgiving is almost here and we are so excited to celebrate this particular one!
Every year, we and the same group of friends take turn in hosting Thanksgiving dinner. This year, Ben and I will be welcoming them to our humble abode in Brooklyn. We have a fun and diverse menu that’s sure to delight all of our guests!
- Turkey breast with gravy
- Homemade cranberry relish
- Gluten free cranberry cornbread (the recipe is coming up in the next post)
- Brussels sprouts
- Mashed potatoes with mushroom gravy (a favorite among this crowd!)
- Vegan shepherd’s pie
- Green bean casserole
- Vegan stuffing
Because many of us have dietary restrictions, I focused on creating a menu that everyone can enjoy without having to worry about the preparation. To give you an idea, the only dish containing meat is the turkey breast, and the only dish with dairy is Ben’s famous green bean casserole.
Everything else is plant based and I can promise you that it will be just as delicious as a regular Thanksgiving dinner!
Here’s the deal about plant based dishes – they really aren’t that different from meat based ones.
It’s only when it comes to dairy that the taste can greatly vary. For example, I won’t even pretend to liking Vegan cheese – it just doesn’t taste the same. And since Thanksgiving is about hearty and comforting food with familiar flavors, Ben is keeping his green bean casserole old style, with cream of mushrooms and 100% real cheese.
As for this Vegan Stuffing, your meat loving guests won’t be able to tell the difference! The use of vegetable broth and olive oil means it’s lower in saturated fats, but the taste and texture are exactly the same as a chicken broth and butter based stuffing. This recipe is a win win for the health conscious!
How to make vegan stuffing
This easy vegan stuffing is moist, fragrant, savory and even a little crunchy! That’s because I’ve kept the crust on the bread cubes to make the texture a little more interesting.
All you need is white bread such a fresh baguette or ciabatta that are cut into cubes. To dry the bread cubes, you can either leave them in a bowl overnight or bake them in the oven for 20-30 minutes at 325ºF.
Once dry, toss the bread cubes with vegetable broth, olive oil, chopped onions and celery, pecans, a flaxseed egg and some fresh herbs.
What is a flaxseed egg?
A flaxseed egg is simply 1 tablespoon of ground flaxseed mixed with 2 1/2 tablespoons water. This helps bind ingredients in the same way an egg does.
Season with plenty of salt and pepper (I use about 1/2 teaspoon salt) and transfer the mixture into a baking dish.
The last step is to bake the stuffing for about 45 minutes, broil for 5, and serve.
Watch your vegan stuffing disappear in minutes – the mix of fresh celery and herbs add so much depth of flavor, everyone will be asking for seconds!
You can make this vegan stuffing a day or two ahead of time, stored in the fridge. To reheat, place the stuffing in a baking dish and reheat on low (280ºF), for 30-40 minutes.
Of course, the texture is best when it’s fresh so making this vegan stuffing the day of is what I recommend.
Now that you know how simple and healthier it is to have homemade stuffing at your table, you will never go back to store bought!
Other delicious Thanksgiving recipes:
- Turkey tourtiere (meat pie)
- Holiday Kentucky buck
- Super nutty chocolate bark
- Honey sriracha deviled eggs
- Rosemary ginger whiskey sour
Did you like this Easy Vegan Stuffing Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
- 1pound white bread such as baguette or ciabattacut into 1 1/2-inch cubes
- 3tablespoons extra virgin olive oil
- 1 cup white oniondiced
- 1cup celerydiced
- 1/2cup pecanschopped
- 2 1/2cups vegetable broth
- 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water)
- 3tablespoons fresh sagechopped
- 3tablespoons flat leaf parsleychopped
- 1tablespoon fresh rosemarychopped
- salt and pepperto taste
This vegan stuffing recipe will keep in the fridge for up to a week.
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