Holiday Vegan Stuffing (Dressing)
Make some simple swaps this Thanksgiving to revolutionize your holiday! This Holiday Vegan Stuffing is a classic bread dressing, but is undetectably and deliciously vegan.
Prep Time30 mins
Cook Time1 hr
Servings: 8 servings
Calories: 276kcal
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
Notes
Nutritional information is a rough estimate.