Vegan Classic Stove Top Stuffing
Elevate your holiday table with this Vegan Classic Stove Top Stuffing, a wholesome twist on a beloved comfort food. Crafted with toasted whole-grain bread, a medley of sautéed vegetables, fragrant garlic, and aromatic herbs like sage, thyme, and rosemary, this stuffing is packed with nourishing flavors. Infused with rich vegetable broth and sweet pops of dried cranberries, it achieves the perfect balance of savory and sweet. Ready in under an hour, this easy-to-make dish is cooked entirely on the stovetop, making it a time-saving addition to your festive feast. Perfect for vegans and anyone seeking a dairy-free, plant-based side dish, this stuffing pairs beautifully with all your holiday favorites while showcasing classic flavors in a fresher, healthier way.
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Recipe Information
Ingredients
- 8 cups whole grain bread
- 4 tablespoons vegan butter
- 1 medium yellow onion
- 2 stalks celery
- 1 medium carrot
- 3 garlic cloves
- 1 tablespoon fresh sage
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary
- 3.5 cups vegetable broth
- 0.5 cup dried cranberries
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Preheat the oven to 300°F (150°C). Cut the whole grain bread into 1/2-inch cubes. Spread the cubes evenly on a baking sheet and toast in the oven for about 10 minutes, or until dry but not browned. Remove from the oven and set aside.
Finely chop the onion, celery, carrot, and garlic cloves. Roughly chop the fresh sage, thyme, and rosemary.
In a large skillet, melt the vegan butter over medium heat. Add the chopped onion, celery, and carrot. Cook for about 7-8 minutes, until the vegetables are softened.
Add the garlic, fresh sage, thyme, and rosemary to the skillet. Cook for an additional 2 minutes, stirring frequently, until the garlic is fragrant.
Pour in the vegetable broth, cranberries, salt, and black pepper. Stir well and bring the mixture to a simmer.
Add the toasted bread cubes to the skillet. Stir well to ensure the bread absorbs the broth evenly. If the mixture seems too dry, add a little more vegetable broth, one tablespoon at a time.
Cover the skillet and cook on low heat for 5 minutes, allowing the flavors to meld.
Stir in the chopped parsley just before serving. Adjust seasoning with more salt and pepper if desired.
Serve the vegan stuffing warm as a side dish for your favorite meal.
Nutrition Facts
Calories |
3832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8790 mg | 382% | |
| Total Carbohydrate | 582.3 g | 212% | |
| Dietary Fiber | 97.8 g | 349% | |
| Total Sugars | 134.0 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1298 mg | 100% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 4409 mg | 94% | |
*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.
