Vegan Stuffing
Easy vegan stuffing for plant-based Thanksgiving and holiday dinners. Made with fresh ingredients, toasted bread cubes, and vegetable broth, this hearty side dish will complete your holiday feast.
Servings 8
Ingredients
- 1 loaf bread cut into small cubes
- 2 tbsp canola oil
- 3 cups vegetable broth
- 3 stalks celery chopped
- 4 cloves garlic minced
- 1 yellow onion chopped
- 1 tsp fresh sage finely chopped
- ½ tsp thyme
- ¼ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and cooking spray.
- Arrange bread cubes on the prepared baking sheet, ensuring there is a little space between each cube.
- Put the baking sheet in preheated oven. Toast the bread cubes for 15-20 minutes, turning the cubes after 10 minutes. Heat until toasted and crunchy. Remove from oven and leave to cool.
- Heat canola oil in a frying pan or skillet over medium heat. Add the celery and onion. Sauté until celery and onion are translucent.
- Add sage, thyme, and garlic to skillet. Cook for a further 2 minutes.
- Transfer mixture to a large bowl. Add toasted bread, salt and black pepper, and combine thoroughly.
- Slowly stir in vegetable broth, allowing for even coverage.
- Once combined, transfer the mixture to a baking dish. Bake in oven at 375°F (190°C) for 30 minutes, or until golden brown and crunchy.
- Remove from oven and serve immediately while warm.