Easy Vegan Stuffing With Sage
User Reviews
5
Easy Vegan Stuffing With Sage
Description
The recipe starts by softening celery and onion in olive oil until tender but not browned, then mixing them with breadcrumbs, chopped water chestnuts if used, dried sage, black pepper, and vegetable broth. The broth moistens the mixture without making it soggy. Pressed lightly into a baking dish, it bakes for about 30 minutes at 350°F until the top begins to brown, yielding a balance of crispness and softness.
This stuffing fits well alongside main dishes in holiday meals or any time a savory, herbal bread side is desired. The sage provides a classic herbal note associated with traditional stuffing recipes.
Preparation notes indicate this recipe can be doubled, made ahead by preparing to the baking stage and refrigerated, and stored or frozen after baking with specific reheating guidance. Using store-bought bread cubes or processing bread into crumbs speeds initial prep. Forming the mixture into balls before baking provides an alternative presentation.
Ingredients
- 1 tablespoon olive oil
- 2 celery chopped, stems only
- 1 onion diced
- 4 cups breadcrumbs approx 8 slices makes 230g/4 cups, 230g
- 1 cup water chestnuts chopped (optional, 140g
- 1 ½ tablespoons sage dried
- ¼ teaspoon black pepper
- 1 ¼ cups vegetable broth vegetable stock
Instructions
- Preheat oven to 350F/175C.
- Heat the oil in a pan over a medium/low heat, add the celery and onion and cook, stirring often, for 5 minutes or until soft but not browned.
- Add to a large bowl with the breadcrumbs, water chestnuts (if using), sage and pepper, and mix well.
- Add the vegetable stock and stir to combine. It will be damp but not soggy.
- Spoon into a baking dish (I use a 6 inch round casserole dish) and bake for 30 minutes or until the top starts to brown.
Notes
- Bread crumbs can be made quickly using a blender or food processor.
- This recipe can be doubled but requires a larger casserole dish.
- Store-bought bread cubes may be used to save preparation time.
- When filling the casserole dish, spoon in the mixture without packing it down.
- As an alternative, form the mixture into balls and bake on a baking sheet.
- Make ahead by preparing the mixture without baking; store covered in the refrigerator for up to 3 days before baking.
- Cooked vegan stuffing can be refrigerated up to 3 days and reheated in the oven or microwave.
- Freeze baked stuffing in airtight containers for up to 2 months; reheat covered from frozen at 350°F for 45 to 60 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 737mg | 31% |
| Potassium | 247mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 150mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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