Vegetarian Classic Stuffing with Gravy
Celebrate the holiday season or elevate your next meal with this Vegetarian Classic Stuffing with Gravy—a comforting and flavorful dish that's perfect for vegetarians and loved by omnivores alike. Featuring a mix of toasted cubes of whole wheat or white bread, sautéed aromatic vegetables, and a blend of traditional herbs like sage, thyme, and rosemary, this stuffing is baked to golden perfection for a crisp, irresistible crust. Paired with a silky homemade vegetarian gravy enriched with soy sauce and nutritional yeast for a deep umami flavor, this recipe is a delightful centerpiece or side dish that brings hearty satisfaction to every plate. With simple ingredients, easy prep, and rich flavors, this stuffing recipe is a must-have for occasions ranging from Thanksgiving to dinner parties. Deliciously comforting, completely meat-free, and guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 10 cups cubed stale bread (preferably whole wheat or white)
- 0.5 cup unsalted butter
- 2 medium yellow onion, diced
- 4 stalks celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 0.25 cup fresh parsley, chopped
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons nutritional yeast
- 0.5 teaspoon dried thyme (for gravy)
Instructions
Preheat your oven to 350°F (175°C). Spread the cubed bread onto a large baking sheet and toast in the preheated oven for 10-15 minutes until the bread is dry and slightly golden. Remove from oven and let it cool.
In a large skillet over medium heat, melt 0.5 cup of butter. Add the diced onions, celery, and carrots. Sauté until the vegetables are tender, about 10 minutes.
Stir in the minced garlic, 0.25 cup of chopped fresh parsley, 2 teaspoons dried sage, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Cook for another 2 minutes until fragrant.
In a large mixing bowl, combine the vegetable mixture with the toasted bread cubes. Pour in 2 cups of vegetable broth, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Transfer the stuffing mixture into a greased 9x13 inch baking dish. Cover with aluminum foil and bake in the oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is crispy and golden.
While the stuffing is baking, prepare the vegetarian gravy: In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Whisk in 0.25 cup of all-purpose flour to form a paste.
Slowly whisk in 1 cup of vegetable broth, making sure there are no lumps. Add 2 tablespoons of soy sauce, 2 tablespoons of nutritional yeast, and 0.5 teaspoon of dried thyme. Continue to whisk as the gravy thickens, about 6-8 minutes.
Adjust seasoning with additional salt and pepper to taste. If the gravy is too thick, thin it with a bit more vegetable broth.
Once the stuffing is done, remove it from the oven and let it cool for a few minutes before serving. Serve warm with the prepared vegetarian gravy on the side or drizzled on top.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 9.0 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 613 mg | 13% | |
*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.
