This classic Vegan Stuffing is sure to become a favorite. It's made with sour dough bread, mushrooms, fresh sage and thyme.
This Vegan Stuffing has all the traditional flavors you'd expect in a stuffing: sour dough bread, mushrooms, celery, sage and thyme. It serves about 5 people, but you could easily double the recipe.
If you don't have a group of people to feed on Thanksgiving, this recipe is for you. Even if you are only feeding two people, you'll only have leftovers for a day or two.
If you need to feed more people, you can double the recipe and use two baking dishes or an extra large baking dish.
Is It Vegan Friendly?
Many stuffing recipes have eggs, but this one does not. It is 100% vegan.
Eggs aren't necessary in stuffing. The vegetable broth helps keep everything together and once you bake it, it sticks together in areas.
Are Stuffing and Dressing The Same Thing?
Technically stuffing is defined as an edible mixture that is stuffed into another food and cooked in it, whereas dressing is cooked in a separate dish.
Whether you cook it in another food or not, it depends on where you live as to what you call it.
I chose to call this recipe stuffing because that's what it's called where I live. (And even though this is a vegan recipe, it could be used to stuff a squash.)
- Cut bread into cubes and spread onto two baking sheets. Toast until thoroughly dry and crispy.
- Heat olive oil in a large skillet. Add diced celery and onions. Cook until tender.
- Add mushrooms, sage, thyme, and garlic. Cook until tender. Add salt and pepper.
- Add vegetable broth and bread cubes. Mix thoroughly so that all the bread is coated.
- Transfer mixture to an oiled baking dish. I used 7 ½" x 9 ½". You can use a similar size. Just makes sure it holds 2.75 quarts.
- Bake covered with aluminum foil for 30 minutes. Remove foil and bake another 10 minutes, or until golden brown.
What Bread Should I use?
I used a vegan gluten free sour dough for this recipe, but you could use whatever your favorite is. As long as it tastes good by itself, it should taste good in this recipe.
Can It Be Made Ahead of Time?
You can make this a day or two ahead of time if needed. Just follow all the steps in the recipe, but don't bake it.
Cover it and place it in the fridge. Then on Thanksgiving bake it as per instructions.
It also tastes great reheated in the microwave.
Other Thanksgiving Recipes
- Vegan Mashed Potatoes With Roasted Garlic
- Vegan Caramelized Onion and Mushroom Gravy
- Roasted Brussels Sprouts and Apples
- Lentil Loaf
This small batch stuffing recipe is the perfect amount for 3-5 people.
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- ½ loaf gluten free sour dough bread cut into ¾" cubes (5 cups)
- ½ large onion diced (1 cup)
- 2 celery stalks diced (1 cup)
- 8 ounces crimini mushrooms stems trimmed, sliced, and cut in ½ (3 ¼ cups)
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh sage
- 1 garlic clove minced
- ½ teaspoon salt
- Pepper to taste
- 1 cup low sodium vegetable broth
- 1 tablespoon olive oil
- Preheat oven to 350°.
- Spread bread cubes onto 2 sheet pans in a single layer. Toast at 350° for 10-15 minutes or until crisp and dried all the way through.
- Increase oven temperature to 375°.
- Heat olive oil in a large skillet over medium heat. Add diced celery and onions. Cook until starting to soften, about 5-6 minutes.
- Add mushrooms, thyme, sage, and garlic. Cook until tender, about 4-5 minutes. Add salt and pepper.
- Add low sodium vegetable broth. Fold in bread cubes making sure to coat all the cubes. Season with more salt and pepper, if needed.
- Transfer mixture to an oiled 7 ½" x 9 ½" baking dish (or similar size that holds 2.75 quarts). Cover with aluminum foil.
- Bake at 375° for 30 minute. Remove aluminum foil and bake another 10 minutes, or until golden brown.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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