Perfect Vegan Stuffing
This flavor-packed vegan stuffing will steal the show! Made with crusty sourdough bread and savory herbs, this scrumptious and easy to make side dish is a must-have at your holiday table.
Servings: 8
Calories: 304kcal
Ingredients
- 1 pound sourdough bread, cut or torn into 1-inch pieces
- ½ cup vegan butter
- 1 ½ cups diced celery (about 5 ribs)
- 1 cup diced onion (about 1 medium onion)
- 3 garlic cloves, minced
- ½ cup dry white wine
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 cup vegetable broth, plus more as needed
- ½ cup chilled water
- 2 tablespoons cornstarch
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°F (or the lowest temperature your oven allows)*.
- Arrange the bread pieces on a couple of baking sheets.
- Place the baking sheets into the oven and bake until the bread pieces feel somewhat dried out on their surfaces, 15-20 minutes.
- While the bread is in the oven, place a medium skillet (oven-safe, if available) over medium heat.
- Melt the butter in the skillet and let it heat up for a minute.
- Add the celery and onion to the skillet and cook them, stirring occasionally, until soft, about 10 minutes.
- Add the garlic to the skillet and cook for 1 minute more, until very fragrant.
- Add the wine, rosemary, thyme, and sage to the skillet. Raise the heat and bring the wine to a simmer.
- Allow the wine to cook until reduced by about half, about 4 minutes.
- Stir in 1 cup of broth. Bring it to a simmer.
- Lower the heat and allow the broth to simmer for 5 minutes, stirring occasionally.
- While the broth simmers, stir the water and cornstarch together in a small bowl.
- Add the cornstarch mixture to the broth and continue to let it simmer until it thickens up a bit, about 1 to 2 minutes.
- Remove the skillet from the heat.
- Remove the bread from the oven when it's finished drying out, and raise the heat to 350°F.
- If you used an oven-safe skillet to cook the vegan butter mixture, you can add the bread directly to the skillet. Otherwise, place the bread into a medium (2 to 3 quart) baking dish, and add the onion and celery mixture.
- Gently stir the bread and butter mixtures together until the bread is evenly coated. You can add up to an additional ½ cup of broth if necessary, but be careful to avoid oversaturating the bread.
- Taste-test and season the stuffing with salt and pepper to taste.
- Cover the skillet or dish and bake for 20 minutes.
- Uncover and bake for about 20 minutes more, until dried out on top and slightly crisp around the edges.
- Remove from the oven and serve.
Notes
*You could alternatively cut your bread up a day or two in advance so that it dries out, then skip steps 1 to 3 of the recipe.
Nutrition
Calories: 304kcal | Carbohydrates: 37.7g | Protein: 7.8g | Fat: 12.5g | Saturated Fat: 3.9g | Sodium: 602mg | Potassium: 204mg | Fiber: 2.7g | Sugar: 2.5g | Calcium: 5mg | Iron: 19mg