Level 5 Awesome Vegan Stuffing
Elevate your holiday table with this 'Level 5 Awesome Vegan Stuffing,' a plant-based twist on the classic side dish that's bursting with flavor and texture. Made with day-old crusty bread—sourdough or whole-grain for added depth—this stuffing is packed with sautéed aromatics like onion, celery, and carrot, along with a medley of fresh herbs, including sage, rosemary, and thyme. A touch of non-dairy butter and a low-sodium vegetable broth bring a rich, buttery finish while keeping the dish entirely vegan. Toasted bread cubes soak up just the right amount of savory broth to create a balanced texture: moist on the inside and golden-crisp on the top. Ready in under an hour, this crowd-pleasing stuffing pairs perfectly with your favorite plant-based mains and is a guaranteed hit with vegans and non-vegans alike. Perfect for Thanksgiving, Christmas, or any comforting family dinner, it's an easy yet impressive dish you'll want to make again and again!
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Recipe Information
Ingredients
- 8 cups day-old crusty bread (sourdough or whole-grain preferred)
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, thinly sliced
- 1 medium carrot, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2.5 cups vegetable broth (low-sodium preferred)
- 2 tablespoons non-dairy butter, melted
Instructions
Preheat your oven to 350°F (175°C).
Cut the day-old bread into 1-inch cubes and spread them out on a large baking sheet. Toast in the preheated oven for 10–15 minutes, or until lightly crisp. Set aside to cool.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, celery, and carrot, and sauté for 6–8 minutes, or until the vegetables are softened.
Stir in the minced garlic, parsley, sage, rosemary, thyme, salt, and black pepper. Cook for an additional minute until the herbs are fragrant.
In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables and herbs. Mix well to evenly distribute the herbs and vegetables.
Gradually pour in the vegetable broth, stirring gently until the bread cubes are moistened but not overly soggy. Depending on the bread's absorbency, you may not need all of the broth.
Drizzle the melted non-dairy butter over the mixture and stir once more to incorporate.
Transfer the stuffing mixture to a greased 9x13-inch baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and slightly crispy.
Remove from the oven and let the stuffing cool for 5–10 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
5665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12175 mg | 529% | |
| Total Carbohydrate | 981.8 g | 357% | |
| Dietary Fiber | 82.5 g | 295% | |
| Total Sugars | 50.0 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 48.0 mg | 267% | |
| Potassium | 2801 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
