Vegan Stuffing
A delightful vegan stuffing made with sourdough, vegetables, and aromatic herbs, perfect for holiday feasts or cozy dinners.
Ingredients
Bread Base
- 10 oz sourdough bread Use stale sourdough for best results.
Vegetable Mixture
- 2 tbsp olive oil For sautéing the vegetables.
- 1 medium yellow onion Finely chopped.
- 2 stalks celery Sliced.
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup parsley Fresh, chopped.
- 2 tbsp fresh sage Chopped.
- 1 tbsp vegan butter
- 3 cloves garlic Minced.
- 2 tbsp lemon juice
- 2 cups broth Vegetable broth recommended.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 2-quart casserole dish with cooking spray.
- Place the sourdough bread cubes on a large baking tray and lightly spray with cooking spray.
- Bake the bread for 25-30 minutes until crispy but not too hard.
- Transfer the crispy bread to a large bowl.
Cooking
- In a large skillet over medium heat, heat the olive oil.
- Add the chopped onion and sliced celery, along with salt, pepper, parsley, and sage. Sauté for 5 minutes.
- Add minced garlic and vegan butter, cooking for an additional 3 minutes.
- Combine the sautéed vegetables with the bowl of bread cubes, tossing lightly.
- Pour in the fresh lemon juice and broth, mixing until the bread is lightly damp.
- Transfer the mixture into the prepared casserole dish.
- Bake for 45-50 minutes, monitoring doneness. If the top gets too dark, cover with foil.
Notes
Use stale bread for optimal absorption of broth. Feel free to customize herbs and add-ins like nuts or dried fruits.