Vegan Stuffing
User Reviews
5
Vegan Stuffing
Description
This Vegan Stuffing features a mix of cipollini onions and two types of mushrooms, cooked until softened and golden, combined with celery and fresh herbs like sage and rosemary. The veggies are deglazed with balsamic vinegar before tossing with sturdy crusty breads and kale, which softens slightly. Vegetable broth moistens the mixture and dried cranberries bring a touch of tart sweetness. Baking it in a casserole dish creates a browned, slightly crisp top and tender interior.
The combination of crusty ciabatta and multi-grain bread ensures varied texture, while the fresh herb combination lends an earthy depth. It makes a great side for plant-based or traditional meals and can be served warm from the oven. The flavor balance between savory, herbs, slight acidity, and sweetness suits festive occasions or autumn dinners.
For reheating, add extra broth to restore moisture and bake until heated through with a crisp top layer. Using crusty bakery bread is important to maintain texture, as softer bread could become soggy.
Ingredients
- 6 tablespoons extra-virgin olive oil divided
- 1 cup cipollini onions coarsely chopped
- 3 cups mushrooms mix of shiitakes & creminis, chopped and stemmed
- 3 garlic minced, cloves
- 2 celery diced, stalks
- 1/4 cup sage plus 8 leaves for garnish, chopped
- 2 tablespoons rosemary minced
- 2 tablespoons balsamic vinegar
- 5 cups ciabatta cubed, crusty
- 5 cups nine-grain bread cubed, crusty
- 3 kale coarsely chopped or torn, lacinato leaves
- 2 cups vegetable broth plus more for reheating
- 1/4 cup dried cranberries
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
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
- Add extra vegetable broth and bake the stuffing to reheat, ensuring it is warmed through with a crisp top.
- Use crusty bakery bread for best texture; soft sandwich bread may cause sogginess.
User Reviews
Overall Rating
5
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