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Easy Vegan Stuffing With Sage
This easy vegan stuffing recipe is the best side dish that uses simple ingredients. It has a great bold sage flavor and can be turned into stuffing balls or be baked in a casserole dish. Perfect for a holiday party for Thanksgiving or Christmas!
Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 6
Calories: 338 kcal
Course:
Side Dish
Cuisine:
American , British
Ingredients
- 1 tablespoon olive oil
- 2 stems of celery chopped
- 1 onion diced
- 4 cups (230g) breadcrumbs (approx 8 slices makes 230g/4 cups)
- 1 cup (140g) water chestnuts chopped (optional)
- 1 ½ tablespoons dried sage
- 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.
Cup of Yum
Notes
- You can use a blender or food processor to make the bread crumbs fast and easy.
- This recipe can be doubled, but make sure you have a larger casserole pot.
- If you want to save time, use store-bought bread cubes.
- Make sure you don’t pack the mixture into the casserole pot, just spoon it in.
- Instead of baking it as a casserole, roll the mixture into balls and bake on a baking sheet.
- Try these other Christmas and Thanksgiving side dishes:
- Green Beans Almondine
- Maple Roasted Carrots With Cayenne
- Parmentier Potatoes
- Make ahead: This vegan stuffing can be made ahead of time. Follow all of the steps except baking and store in the fridge in an airtight container for up to 3 days. Let it come to room temperature before baking or increase the cooking time another 5-10 minutes if right out of the fridge.
- Storage: Cooked vegetarian stuffing should be cooled completely and stored, covered, in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- Freezing: Once the stuffing is baked, it can be frozen in an airtight container for up to 2 months. Once ready to reheat, you can cook straight from frozen in a 350 degree oven covered for 45 minutes to 1 hour or until heated through.
Nutrition Information
Calories
338kcal
(17%)
Carbohydrates
60g
(20%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
737mg
(31%)
Potassium
247mg
(7%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
194IU
(4%)
Vitamin C
2mg
(2%)
Calcium
150mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 338
% 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.