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Vegan Stuffing
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Vegan Stuffing

This classic Vegan Stuffing is sure to become a favorite. It's made with sour dough bread, mushrooms, fresh sage and thyme.
Course Side Dish
Cuisine vegan, gluten free
Keyword vegan stuffing
Prep Time 15 minutes
Cook Time 1 hour 9 minutes
Total Time 1 hour 24 minutes
Servings 5
Calories 177kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 177kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 669mg | Potassium: 325mg | Fiber: 2g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg