Homemade Vegan Stuffing For Your Holiday Feast!
It’s National Stuffing Day! And we’ve got a super easy and delicious recipe for you to please the entire family!
On a side note…is it still considered stuffing if you aren’t “stuffing” it into anything? Well, your mouth I guess…
1 loaf of day old bread, cubed and set out to dry (overnight if possible)
2 Medium-sized Carrots, diced
2 Celery Stalks, diced
1/2 Cup Yellow Onion, diced
2 Cloves Garlic, diced
1-2 Cups Veggie Broth
1 Tbsp Dried Thyme
Salt and Pepper to taste
The key to a great stuffing is the bread. You can use any kind, as long as it’s day old, meaning dried out but not to the point where it’s like a crouton. You can cube it and let it sit out overnight or for at least a couple hours. I used a French baguette made in the grocery store, as most are dairy- and egg-free. (Doesn’t hurt to check though!).
Preheat oven to 350-degrees F and grease a baking pan.
Sauté your diced veggies in some oil or vegan butter (like Earth Balance) in a large pot and then add your cubed bread.
Slowly pour in the veggie broth. You’ll want the bread to be damp – not soaked – so you may only use one cup versus two.
Add the spices and mix it all up!
Dish into your greased baking pan and cover with foil. Bake for 40-45 minutes.
Uncover and turn oven to 400-degrees F and bake for an additional 10-15 minutes until the top has browned nicely.