Vegan Stuffing

Name: Vegan Stuffing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 serving
Ingredients: 6 tablespoons extra-virgin olive oil; 1 cup coarsely chopped cipollini onions; 3 cups chopped & stemmed mushrooms; 3 garlic cloves; 2 stalks celery; 1/4 cup chopped sage; 2 tablespoons minced rosemary; 2 tablespoons balsamic vinegar; 5 cups cubed crusty ciabatta + nine-grain bread*; 3 lacinato kale leaves; 2 cups vegetable broth; 1/4 cup dried cranberries; Sea salt and freshly ground black pepper

User Reviews

5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
8
Course
Side Dish
Cuisine
American

Vegan Stuffing

Iris Warren

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This vegan stuffing recipe is best when it's made with dry, day-old bread. I recommend buying or baking your bread one to three days in advance so that it really soaks up the savory flavor of the onion, celery, mushrooms, and herbs.

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Ingredients

Servings

6 tablespoons extra-virgin olive oil divided
1 cup coarsely chopped cipollini onions
3 cups chopped & stemmed mushrooms mix of shiitakes & creminis
3 garlic cloves minced
2 stalks celery diced
1/4 cup chopped sage plus 8 leaves for garnish
2 tablespoons minced rosemary
2 tablespoons balsamic vinegar
5 cups cubed crusty ciabatta + nine-grain bread*
3 lacinato kale leaves coarsely chopped or torn
2 cups vegetable broth plus more for reheating
1/4 cup dried cranberries
Sea salt and freshly ground black pepper

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Instructions

Preheat the oven to 350°F and grease an 8x12 or 9x13 casserole dish.
In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.
Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.
Transfer to a casserole dish and pour the remaining 1 cup broth evenly over the stuffing.
Sprinkle with the dried cranberries, remaining whole sage leaves and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.

Notes

To reheat, add a bit more stock and bake until warmed through and slightly crisp on top.
*Crusty bakery bread works best in this recipe. Soft sandwich bread will become too soggy.