Vegan Classic Stuffing with Gravy
Bring a taste of tradition to your table with this Vegan Classic Stuffing with Gravy—an irresistible plant-based twist on a holiday favorite. Made with hearty sourdough bread, aromatic herbs like thyme, rosemary, and sage, and a medley of sautéed veggies, this stuffing is baked to a golden perfection with just the right balance of crispiness and tenderness. But what truly makes this dish shine is the rich, umami-packed vegan gravy, crafted with a silky roux, nutritional yeast, and a touch of soy sauce for depth. Perfect for Thanksgiving, Christmas, or any celebratory feast, this comforting crowd-pleaser is easy to prepare, packed with flavor, and satisfies vegans and omnivores alike. Serve it warm, generously drizzled with gravy, for the ultimate plant-based comfort food experience.
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Recipe Information
Ingredients
- 1 loaf stale sourdough bread
- 4 tablespoons olive oil
- 1 large yellow onion
- 4 medium celery stalks
- 2 medium carrots
- 3 large garlic cloves
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh sage
- 3 cups vegetable broth
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 4 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 2 tablespoons soy sauce
- 1 teaspoon onion powder
- 2 tablespoons nutritional yeast
Instructions
Preheat your oven to 350°F (175°C).
Slice the sourdough loaf into 1-inch cubes and spread them out on a baking sheet. Toast in the oven for about 15 minutes, until dried and slightly golden. Remove and let cool.
While the bread is toasting, finely chop the onion, celery, and carrots, and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes until soft.
Add the celery, carrots, and minced garlic. Sauté for another 5-7 minutes until the vegetables are tender.
Stir in the thyme, rosemary, and sage, cooking for another minute until fragrant.
In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables. Stir in 2 cups of vegetable broth, salt, and pepper, making sure the bread is fully moistened but not soggy.
Transfer the mixture into a greased baking dish, cover with foil, and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes until the top is crisp and golden.
To make the gravy, melt the vegan butter in a saucepan over medium heat.
Whisk in the all-purpose flour and cook for 2 minutes, creating a roux.
Slowly add the remaining 1 cup of vegetable broth, while whisking continuously to avoid lumps.
Stir in the soy sauce, onion powder, nutritional yeast, and a dash of black pepper.
Bring the gravy to a simmer and let it thicken, stirring occasionally for about 5 minutes.
Serve the vegan classic stuffing warm with the gravy poured over the top.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7952 mg | 346% | |
| Total Carbohydrate | 321.8 g | 117% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 34.2 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3308 mg | 70% | |
*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.
