5.0 from 3 votes
Vegan Stuffing / Dressing
This vegan stuffing recipe is perfect for your holiday feast, whether it's Thanksgiving or Christmas! It's made with healthy, wholesome ingredients and tastes delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings
Calories: 295 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 lb white bread cubed and dried overnight
- ½ cup pecans toasted
- 4 tablespoons olive oil divided
- 1 carrot small, diced
- 1 onion small, diced
- 1 celery stalk diced
- 1 cup Shiitake mushrooms roughly chopped
- 1 green apple medium, chopped
- 4 cloves garlic minced
- 1 tablespoon fresh sage finely chopped or dried
- 1 tablespoon fresh thyme replace with dried if needed
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
- 1 cup vegetable broth plus an extra ½ cup
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Prepare the bread a night before preparing this dish. Cut your bread into cubes and place it in a large bowl to dry out to turn it into stale bread (*See notes on how to make it quicker if you can't wait).
- Preheat the oven to 350ºF or 175ºC.
- If you haven’t toasted your pecans, do so by placing them in a large skillet over medium heat. Toast for 2 to 3 minutes, shaking the pan frequently to avoid burning. It’s ready once a roasted fragrance invades the kitchen. Reserve.
- Place a large oven-safe skillet over medium heat, and add 2 tablespoons of olive oil, carrots, onions, celery and shiitake mushrooms. Cook, stirring occasionally, for about 5 minutes.
- Add the remaining olive oil, apple cubes, garlic, sage, thyme, a good pinch of salt and freshly cracked black pepper. Cook for a further 2 minutes, and pour the vegetable broth. Taste for seasoning and adjust accordingly.
- Add the bread cubes and roasted pecans evenly, cover the pan with foil and bake in the oven for 20 minutes, stirring halfway through.
- After 20 minutes, carefully remove the foil and bake for a further 10 minutes to brown and crisp.
- Remove and let it cool for 5 minutes. Garnish with chopped parsley and serve.
Cup of Yum
Notes
- Make your own stale bread quickly: Pop in the oven at 350ºF or 175ºC for 5-8 minutes to harden a bit and remove before it gets too dry. You still want the bread cubes to be soft on the inside.
- Use the right skillet or pan: You can use a large cast iron skillet (like I did) or a regular skillet, and then transfer stuffing to an 8x11 baking dish.
Nutrition Information
Calories
295kcal
(15%)
Carbohydrates
37g
(12%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.01g
Sodium
689mg
(29%)
Potassium
271mg
(8%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1483IU
(30%)
Vitamin C
6mg
(7%)
Calcium
146mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 295
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Sodium | 689mg | 29% |
| Potassium | 271mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1483IU | 30% |
| Vitamin C | 6mg | 7% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.