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Plants Not Plastic

Vegan Thanksgiving Stuffing

5 from 1 vote
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 7 servings (~6oz)
Course: Side Dish
Cuisine: American
Calories: 188.1
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 loaf whole wheat bread of choice cubed
  • 1 medium yellow onion finely diced
  • 4 stalks celery thinly sliced
  • 6 cloves garlic minced
  • 2 cups vegetable broth or water (1)
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Equipment

  • 9x13 inch casserole dish
  • foil or second casserole dish

Method
 

  1. Place cubed bread on baking sheet(s) at 200F for 20 minutes, tossing halfway through
  2. In the meantime, in a medium saute pan over medium heat, combine, onion, garlic and celery and cook for 5-7 minutes until the vegetables just begin to brown
  3. Add spices and cook for an additional 1-2 minutes
  4. Add vegetable broth or water to deglaze the pan, then remove from the heat
  5. In a large mixing bowl, add cubed bread and pour veggie mixture overtop, then gently mix together until well combined
  6. Bake covered at 375F for 30-35 minutes
  7. Remove cover and bake for an additional 10-15 minutes or until the top is crunchy and golden brown
  8. Remove from heat and serve immediately (2)
  9. Enjoy!

Video

Notes

  1. If you're using water rather than vegetable broth and want to add a bit more flavor, consider adding 1-2 tbsp nutritional yeast when adding your spices to the veggie-saute.
  2. Best enjoyed fresh for crispiest texture, but stores great as leftovers.
Inspired by Karissa's Vegan Kitchen