Easy Vegan Stuffing Recipe
This hearty vegan stuffing recipe has aromatic herbs out the wazoo and it’s the recipe I have been sharing with my extended (mostly non-vegan) family for over 20 years. With optional roasted chestnuts or walnuts, it’s moist but not soggy, with a crisp top and buttery finish.
Servings: 9 cups
Calories: 285kcal
Cost: $12
Ingredients
- 16 oz bread whole wheat, spelt, gluten-free, or sourdough, ideally stale
- ½ cup vegan butter
- 1 cup onion diced
- ½ cup leeks thinly sliced
- 1 cup celery diced
- 4 teaspoons garlic minced
- 2 tablespoons fresh sage roughly chopped
- 3 tablespoons fresh parsley roughly chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons cornstarch arrowroot, or tapioca starch
- ½ teaspoon ground black pepper
- 1 tablespoon tamari
- 2 cups unsalted vegetable stock
Optional Mix-Ins:
- 2 cups roasted chestnuts sliced
- 1 ½ cups toasted walnuts
- ½ cup dried cranberries
Garnishes:
- 3 tablespoons vegan butter
- Fresh parsley leaves
- Sage leaves
- Thyme sprigs
Instructions
- If using fresh bread instead of stale, preheat the oven to 250°F (120°C). Cut the loaf of bread into ½ inch (1.25 cm) cubes. Spread the bread cubes on a baking tray and place them in the oven to dry out for 30-35 minutes. Remove and allow them to cool. Adjust the oven temperature to 350°F (175°C).
- Rinse the leeks thoroughly to remove surface dirt, then slice them and immerse in a bowl of warm water. Gently massage the leeks to release any hidden grit, then drain them in a colander or wire mesh strainer, and rinse under cold running water until completely clean.
- Place a large frying pan over medium-high heat and add the vegan butter. Once melted, add the onion and leeks. Sauté, stirring often, for 6-7 minutes until the onion and leeks start to brown lightly.
- Add the celery, garlic, sage, parsley, and thyme to the pan. Continue sautéing for 2-3 minutes just until the celery has softened slightly. Remove the pan from the heat.
- Heat the vegetable stock in a saucepan over high heat until it reaches a boil.
- In a large mixing bowl, toss the cubes of bread with the cornstarch. Add the cooked herb and vegetable mixture, pour in the boiling stock and season with tamari and pepper to taste.
- Transfer the bread mixture to an oven-proof dish. Gently stir in optional sliced chestnuts, walnuts, or dried cranberries, then cover the dish with foil. Roast in the oven at 350°F (175°C) for 18 minutes, then remove the foil and continue roasting for an additional 10 minutes. Remove the large baking dish from the oven and either serve directly from it or transfer the stuffing into an attractive serving dish.
- Garnish with optional additional pats of vegan butter, fresh parsley leaves, sage, or thyme sprigs.
Notes
🔥 Perfect Moisture:
Ensure your bread is stale but not rock-hard. If it’s too fresh, dry it out in a low oven to create the perfect moist-but-not-soggy stuffing.
🧼Mr. Clean, Make it Shine:
Leeks are filthy, for real, y’all. Rinse them before slicing, then soak in warm water and massage to get rid of all that gritty, sandy soil; a sandy crunch is the last thing your stuffing needs!
🔪 Even Cubes, Even Cooking:
Cut your bread into uniform cubes so it absorbs the broth evenly, preventing some pieces from becoming mushy while others stay dry.
⏳ Rest is Best:
Let the stuffing sit for ten minutes after baking to firm up the texture and save everyone from scorching their faces off, leaving them to look like Freddy Krueger forevermore.
Nutrition
Calories: 285kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 476mg | Potassium: 177mg | Fiber: 3g | Sugar: 9g | Vitamin A: 979IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 3mg