This is a tasty vegan stuffing recipe made with 10 ingredients. It’s easily customizable and substitutions and possible extras are included in this post. Simple recipe, with easy instructions.
Meanwhile: In a large skillet/frying pan, heat oil. Add minced onion, quartered mushrooms, diced celery and sauté for 10 minutes, stirring occasionally.
Add rosemary, thyme and mix well.
Transfer the mixture to a large mixing bowl, add dried bread, apple and pour over 1 cup of broth. Mix everything well.
Transfer into a baking dish (9x13 is the best size) and pour more broth (if needed). You can save some and pour in during cooking, only if you feel that the stuffing is too dry to your liking.
Cook in a preheated oven for 40 minutes (stirring once, twice during cooking) or until to your liking (see note 4).
Notes
You can use white or brown or portobello mushrooms.
I used French baguette, but you can use other types of bread. Dice it and leave it dry out on your kitchen counter overnight or dry it in the oven. I dry mine with the residual heat after I did some baking in the oven.
Pomegranate seeds are optional but they do complement the rest of the ingredients well, so if you can, give it a go. You can also use ½ cup only or less.
Cooking time may vary. This will depend on the size of your dish, on your oven as well as on your liking. If you prefer crispier stuffing, mix it once or twice during cooking and keep an eye on it when making it for the first time.
More extras and substitution ideas can be found in the post above this recipe card.
Course: Side Dish
Cuisine: American
Keyword: Vegan stuffing recipe
Nutrition Facts
Vegan Stuffing
Amount per Serving
Calories
476
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Sodium
1152
mg
50
%
Potassium
370
mg
11
%
Carbohydrates
84
g
28
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
15
g
30
%
Vitamin A
192
IU
4
%
Vitamin C
5
mg
6
%
Calcium
129
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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