Vegan Stuffing
Listen, stuffing is the best part of Thanksgiving. But for many vegan's, they aren't able to partake in this amazing dish. Until now! This stuffing is every bit as flavorful as a classic stuffing. For the best results, use a quality, hearty loaf of bread and a nice olive oil. Either slice your bread up to dry out the night before or toast it in an oven at 200° for about 20 minutes. The drier your bread is, the less mushy it will be after baking. Plus, you'll get those extra-crunchy tops that are killer. If you really want to crank this stuffing up a notch, use homemade vegetable stock.
Tried making this vegan take on the classic? Let us know how it went in the comments below!
loaf of crusty country bread
Cooking spray
extra-virgin olive oil
large onion, diced
stalks celery, thinly sliced
cloves garlic, minced
vegetable stock or water
Kosher salt
Freshly ground black pepper
sprigs thyme, stems removed
sprigs sage, finely chopped
sprig rosemary, finely chopped
- The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
- Preheat oven to 350° and grease a 3-quart baking dish with cooking spray. Heat oil in a large skillet over medium heat, add onion, and cook until lightly charred in some spots, about 5 minutes. Add celery and garlic and continue to cook, stirring occasionally, until celery starts looking translucent. Add vegetable stock to pan with veggies and scrape up any browned bits with a wooden spoon. Season with salt and pepper.
- Mix bread with vegetable mixture and chopped herbs until well combined and transfer to prepared pan.
- Cover tightly with foil and bake for 40 minutes. Remove foil and continue to bake until stuffing is golden brown and crisp on top, about 35 minutes more.
