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vegan stuffing

Vegan Stuffing

Course Side Dish
Cuisine American
Keyword vegan stuffing
Prep Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 108 kcal

Ingredients

  • 8 slices whole wheat bread cubed and left on counter for a day or until slightly stale
  • 4 tsp extra virgin olive oil
  • ½ cup white onion chopped
  • 2 celery stalks chopped
  • 1 cup white mushrooms sliced
  • 1 bulb fennel thinly sliced
  • 1 tsp dried sage
  • ½ tsp dried thyme
  • 1-2 cups vegetable broth
  • sea salt and ground black pepper to taste

Instructions

  1. Preheat oven to 350° F.

  2. Evenly distribute bread cubes on two baking sheets; bake for 10-12 minutes or until toasted and crisp. Flip bread once or twice to ensure even toasting. When crisp, remove from oven and set aside. Increase the oven temperature to 375° F.

  3. While bread is toasting, place a large skillet over medium heat; add olive oil, onion, celery, mushrooms, and fennel. Sauté for 12 to 15 minutes, stirring frequently, until vegetables are
    soft and the onion is translucent.

  4. Add thyme and sage to the onion mixture and stir well. Reduce heat to low; cover and cook for 5 minutes, stirring occasionally.  Remove onion mixture from heat, uncover, and allow to cool for 5 minutes. 

  5. Combine bread and vegetable mixture in a large casserole dish, mix well. 

  6. Add 1 cup of broth to the bread mixture and stir to combine.  Slowly add the remaining broth and stir until the mixture is moist throughout – not too wet or too dry.

  7. Add a pinch of sea salt and freshly ground pepper to taste and give one last stir.

  8. Place casserole into the preheated oven and cook for 35 to 45 minutes, or until the top becomes crispy and begins to brown.  

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Vegan Stuffing
Amount Per Serving (0.75 cup)
Calories 108 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.5g3%
Sodium 215mg9%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.