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Vegan Thanksgiving Stuffing

Plants Not Plastic
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 7 servings (~6oz)
Calories 188.1 kcal

Equipment

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

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

Instructions
 

  • Place cubed bread on baking sheet(s) at 200F for 20 minutes, tossing halfway through
  • 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
  • Add spices and cook for an additional 1-2 minutes
  • Add vegetable broth or water to deglaze the pan, then remove from the heat
  • In a large mixing bowl, add cubed bread and pour veggie mixture overtop, then gently mix together until well combined
  • Bake covered at 375F for 30-35 minutes
  • Remove cover and bake for an additional 10-15 minutes or until the top is crunchy and golden brown
  • Remove from heat and serve immediately (2)
  • 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