Simple Vegan Stuffing
User Reviews
4.7
Simple Vegan Stuffing
Description
Simple Vegan Stuffing begins by drying cubed whole-grain bread overnight to achieve a slightly firm texture suitable for stuffing. Lentils are rinsed and simmered uncovered in vegetable broth or water until tender but not mushy. Onion and celery are sautéed in olive oil or vegan butter until fragrant and translucent, then seasoned with salt, pepper, and dried sage. A flax egg made from flaxseed meal and water binds the ingredients together. The dried bread cubes, cooked lentils, and sautéed vegetables are combined with vegetable broth to moisten the mixture before transferring it to a baking dish.
Baking at 350°F allows the bread cubes to absorb the flavors and retain a moist, tender crumb, while the herbs and seasoning provide a savory depth. The presence of cooked green lentils contributes a nutty taste and protein, making this stuffing hearty and suitable for vegan meals. The texture balances the firmness of the dried bread with the softness of the lentils and vegetables.
This stuffing pairs well as a side dish for holiday meals or everyday dinners and is a plant-based alternative to traditional bread stuffing with meat broth. Variations may include substituting baguettes for whole-grain bread or using fresh sage instead of dried.
The recipe can be adapted by drying bread cubes in advance and preparing lentils ahead of time. Sautéing vegetables until translucent ensures flavor development. Adjusting liquid ensures the stuffing is moist without being soggy.
Ingredients
- 1 large loaf whole-grain bread cubed & set out to dry overnight // 1 large loaf yields ~9 cups loosely packed cubes
- 3/4 cup green lentil uncooked
- 3 Tbsp olive oil I used a mix of both, or vegan butter
- 1/2 cup onion diced, white
- 3/4 cup celery (diced)
- salt
- black pepper
- 3 - 3 1/2 cups vegetable broth plus more for cooking lentils, DIY or store-bought
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 3/4 tsp dried sage
Instructions
- The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.
- The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).
- Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
- Preheat oven to 350 degrees F (176 C) and line a 9x13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. Also prepare flax egg by mixing flaxseed meal and water and set aside.
- Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.
- To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn’t squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
- Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
- Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
- This dish would be awesome with vegan mashed potatoes and my vegan mushroom gravy!
Notes
- Dry cubed bread overnight to achieve the ideal texture for stuffing; day-old bread can be used as a substitute.
- Prepared lentils can be made ahead of time or substituted with canned lentils, drained and rinsed.
- Substitute two small baguettes for one large loaf of whole-grain bread if preferred.
- Use fresh chopped sage in place of dried (1¼ teaspoons fresh equals ¾ teaspoon dried) for brighter herb flavor.
- This recipe is adapted from a traditional family stuffing; adjust seasonings to taste.
- Ensure the vegetable broth quantity moistens the mixture without making it soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 225 | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 7.8g | 12% |
| Saturated Fat | 1.4g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 641mg | 27% |
| Fiber | 8.4g | 34% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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