Classic Thanksgiving Stuffing (Vegan)
User Reviews
5
Classic Thanksgiving Stuffing (Vegan)
Description
Classic Thanksgiving Stuffing (Vegan) uses cubed, day-old bread combined with a sautéed vegetable and apple mixture. The bread is tossed with dried cherries and toasted pecans for added flavor and texture. The veggies—leeks, carrot, and bell pepper—are cooked in vegan butter and olive oil with sage, garlic, and fresh apple before adding vegetable broth to moisten the mixture.
The stuffing is assembled in a casserole dish, covered, and baked to infuse flavors and keep moisture. Removing the foil near the end allows the top to brown and develop a slight crust. The result is a stuffing that balances savory herbs, aromatic vegetables, and mild sweetness from the fruit and nuts, all without animal products.
This vegan stuffing fits well as a side dish for a holiday meal or any occasion where a rich, aromatic dressing is desired. Its components provide texture variation and festive flavors traditionally expected in stuffing.
Ingredients
- 2 tablespoons vegan butter
- 2 tablespoons olive oil
- 1 tablespoon sage finely chopped, fresh
- 2 leeks white and light green parts only, diced
- 1 carrot diced
- 1 bell pepper diced, small
- 1 apple unpeeled and chopped, Granny Smith
- 2 cloves garlic minced
- 1 cup vegetable broth plus extra ½ cup as needed
- 1 bread cubed, loaf of day-old French or other bread, approximately 6 cups
- ¼ cup cherries dried unsweetened
- ½ cup pecans toasted
- salt to taste
- black pepper to taste
- parsley minced, for garnish
Instructions
- Preheat the oven to 350ºF or 175ºC.
- Heat a deep skillet or saucepan over medium heat, then add the vegan butter and olive oil.
- Once melted, add in the sage, leeks, carrot and bell pepper and cook for 3-5 minutes.
- Once the leeks are translucent, add the garlic, chopped apple and a generous amount of salt and pepper.
- After the apples have cooked for 2 minutes, pour in the vegetable broth and season with more salt and pepper as needed. Saute the mixture for 1 to 2 more minutes.
- While the vegetable mixture is cooking, chop or tear the bread into approximately 1/2-inch squares and place in a 9x9 inch casserole dish. Add the dried cranberries and pecans to the bread and spread evenly.
- Pour the vegetable mixture over the bread and spread evenly.
- Cover the pan tightly with aluminum foil. Bake for 30 minutes, stirring the stuffing halfway through cooking to help meld the flavors.
- Remove the foil and bake for an additional 10-15 minutes until the stuffing is golden brown and crisp on top.
- Remove and let cool 5 minutes. Top with minced parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Sodium | 335mg | 14% |
| Potassium | 199mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2218IU | 44% |
| Vitamin C | 16mg | 18% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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