Vegetarian Baked Vegetable Stuffing
Dive into the comforting flavors of this Vegetarian Baked Vegetable Stuffing—a timeless classic reimagined for plant-based eaters. This hearty dish combines golden, oven-baked bread cubes with a medley of sautéed vegetables, including tender carrots, earthy cremini mushrooms, and aromatic onions, all infused with fresh parsley, sage, and thyme for a burst of herby goodness. Bound together with rich vegetable broth and an optional egg for extra texture, this stuffing achieves a perfect balance of crisp edges and a moist, flavorful interior. Featuring easy preparation in under 25 minutes and baked to golden perfection, it’s an irresistible side dish ideal for Thanksgiving, holiday gatherings, or any cozy weeknight meal. Whether enjoyed as a vegetarian main course or alongside your favorite seasonal dishes, this stuffing promises to be a crowd-pleaser!
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Recipe Information
Ingredients
- 6 cups dried bread cubes
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 stalks celery stalks, diced
- 1 large carrot, diced
- 1 cup cremini mushrooms, chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 2.5 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter or vegan butter
- 2 large eggs, beaten (optional for binding)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Place the dried bread cubes in a large mixing bowl and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, and carrot, and sauté for 5-7 minutes until the vegetables soften.
Stir in the mushrooms and garlic, and cook for another 3-4 minutes until the mushrooms release their moisture and soften.
Add the chopped parsley, sage, and thyme to the skillet. Stir well and cook for 1 minute until fragrant. Remove from heat.
Pour the sautéed vegetables over the bread cubes in the mixing bowl. Stir gently to combine.
In a separate bowl, whisk together the vegetable broth, salt, black pepper, and eggs (if using). Pour the mixture evenly over the bread and vegetables. Stir until the bread begins to absorb the liquid.
Melt the butter and drizzle it over the stuffing mixture. Toss gently to combine.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes, covered. Remove the foil and bake for an additional 15 minutes, or until the top is golden and slightly crisp.
Remove from the oven and let the stuffing rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 8442 mg | 367% | |
| Total Carbohydrate | 594.6 g | 216% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 45.9 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 761 mg | 59% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3335 mg | 71% | |
*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.
