Well, it’s official: Thanksgiving in the U.S. is 10 days away! I realize that the holidays are a time of indulgence and celebration. It’s a time when our healthy diets often go out the window, but that doesn’t mean our ethical choices have to. My hope is that I can provide some recipes that allow us to fully treat ourselves while also sticking to our commitments to cook responsibly. This Holiday Vegan Stuffing is the first in that series, and I hope you’ll see that you do not have to sacrifice quality or deliciousness to have a sustainable Thanksgiving meal.
This recipe is based on my stepdad’s classic bread stuffing recipe. I’ve adapted it below but will always think of him and miss him when I make it. I’m thankful for the many years of joy he brought to our lives.
What Makes Holiday Vegan Stuffing Revolutionary?
1. Vegan
I realize most people aren’t eating vegan on Thanksgiving. But there are some side dishes, this one included, that are so easy to make vegan without sacrificing flavor. These simple swaps are a great way to reduce your environmental impact and start making big change. For a reminder on how to make the flax eggs called for in this recipe, check out How to Make Flax and Chia Eggs.
P.S. If you do want to forego turkey this year, I highly recommend Easy Baked Tofu, cut into slabs rather than cubes, as a terrific substitute.
2. Reducing Waste / Veggie Scraps
You can use veggie scraps and leftover veggies to make delicious homemade broth. While you’re prepping all of your Thanksgiving dishes this year, place your scraps in a paper bag or glass container(s) in your freezer. You can throw onion peels, carrot tops, potato skins, garlic pieces, leftover herbs, etc. in there. Once you get several cups of scraps, you can make Scrap Veggie Broth by placing the scraps in a pot, covering with water, and simmering for about 30 minutes. Strain out the scraps and throw them in the compost, and you’ll have fresh, homemade veggie broth. You can freeze this until you are ready to use.
Note: If you eat meat, you can also make bone broth from leftover bones like turkey bones. Find a recipe here.
3. Reducing Packaging
This year, try to find fresh bread instead of plastic wrapped bread or stuffing mix. Also try to purchase your veggies and herbs without plastic, placing the items directly into your cart/bag or using reusable produce bags.
4. In-Season Produce and Herbs
I got most of the ingredients for stuffing this year from the local farmer’s market, including the onion, celery, carrots, and rosemary. I’m thankful that Thanksgiving food uses so many seasonal veggies!
Note that you can use fresh or dried herbs in this recipe. I have a cupboard full of dried herbs that typically only get used around the holidays. Dried herbs will stay good for up to three years if stored in a cool, dry place, so feel free to use the ones you bought last year in this recipe! For this recipe, I used dried tarragon, sage, and thyme, and added fresh rosemary.
Keys to Perfect Holiday Vegan Stuffing
1. Prepare Your Bread
The first thing you will have to decide is what kind of bread to use. You can use almost any type of bread, but I suggest foregoing the whole grain breads which can lead to a soggy stuffing. White, french, and sourdough are my favorite, but sourdough will make your stuffing sour so only choose this if you really love sourdough. I challenge you to find a bread from a local bakery this year so you can forego the plastic wrapping most of our sliced bread comes in!
The key to perfect stuffing is using dry bread. You can dry your bread either by slicing it and letting it sit on the counter for a few days or by lightly toasting or roasting it the night before. I like toasting/roasting because it adds a nice golden color to the stuffing and really seems to pull out any last bits of moisture.
2. Cook Your Veggies
Cooking the onions, carrots, and celery on low heat is key to a delicious, rich stuffing. This combination of vegetables and cooking method is called a “mirepoix” in French, and is a staple in many French meals.
3. Add Broth Slowly
Add the broth into this recipe about a half cup at a time. You want the bread to be fully moistened, but not sopping or dripping. How much broth you need will depend on the type of bread you use, so add slowly to ensure you achieve the best texture.
4. Don’t Stuff Your Stuffing
If you are cooking a turkey this year, I’d suggest baking your stuffing on the side (which, technically, means I should be calling it “dressing” instead of “stuffing”). It allows the stuffing to cook through and the top to get toasty and crispy.
I hope you enjoy this Holiday Vegan Stuffing (Dressing). Stay tuned for more revolutionary Thanksgiving dishes!
Holiday Vegan Stuffing (Dressing)
Ingredients
- 1 loaf white, french, or sourdough bread (approximately 1 lb) dried and torn into 1-inch pieces
- 6 Tbsp olive oil
- 1 large onion chopped, approx. 2.5 cups
- 3 carrots sliced, approx. 1.25 cups
- 3 stalks celery sliced, approx. 1.25 cups
- 1 Tbsp fresh rosemary if dried, use 1 tsp
- 1 Tbsp fresh tarragon if dried, use 1 tsp
- 1 Tbsp fresh thyme if dried, use 1 tsp
- 1 Tbsp fresh sage if dried, use 1 tsp
- 2-3 cups vegetable broth
- 2 flax eggs
- 1/4 tsp salt
Instructions
- Dry your bread by cutting it into slices and leaving it out for a couple days before using. I put mine in a large bowl and cover with a clean dish towel. Alternatively (or additionally), the night before you make stuffing roast your bread at 300°F for 10-15 minutes, flipping halfway, or toast in toaster until very lightly golden brown. Do not burn!
- Preheat oven to 350°F. Lightly oil a large baking dish and set aside.
- Prepare flax eggs and set aside in fridge.
- To a large pot, add olive oil, onion, carrots, and celery. Cook on low for approximately 15 minutes or until onions are translucent.
- Add herbs and cook an additional 2 minutes on low.
- Add bread pieces, tossing gently to mix them with veggies and herbs.
- Add broth in half cup increments to ensure you do not add too much. Stop once bread is fully moistened. It should not be soupy.
- Gently stir in salt and flax eggs.
- Scoop mixture into baking dish. Cover and bake at 350°F for 40 minutes. Remove cover and bake and additional 15-20 minutes until top is golden and slightly crispy.
- Let sit 15-20 minutes before serving so that stuffing sets
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