Enjoy this delicious stuffing recipe filled with the classic flavours of the holidays.
The Best Vegan Stuffing
Growing up, stuffing really wasn’t a thing for our family for the holidays. Coming from a Polish family our meals for Christmas and Thanksgiving looked different. Turkey aside, our table did have the mashed potatoes and gravy but it was also filled with sauerkraut and pickled herring lol!
When I started my own family and make dinners Stove Top stuffing was a huge hit, which, if it was vegan friendly, I’d probably still buy it to satisfy that random stuffing fix!
So fast forward to switching to a vegan diet and wanting to recreate something delicious for my family to enjoy. What I love about my stuffing is that it’s chunky and hearty which means it’s totally ok to drown it in my mushroom gravy too!
What You’ll Need to Make the Stuffing
- sourdough loaf (preferably a day or 2 old)
- yellow onion
- vegan butter
- olive oil
- poultry seasoning
- white wine
- vegetable broth
I hope this recipe becomes a favorite in your home! Be sure to let me know how you liked it on Instagram!
- 1 loaf sourdough
- 2 cups chopped mushrooms
- 1 apple peeled
- 1 yellow onion
- 3 carrots
- 4 garlic cloves
- 1/2 c vegan butter
- 1/4 c olive oil
- 2 tsp poultry seasoning
- 1/2 c white wine
- 1 cup vegetable broth
- Preheat oven to 350°F.
- Cube sourdough into 1/2” pieces.
- Chop carrots, mushrooms, apple and onion into small bite sized pieces. Mince garlic.
- In a pan with olive oil and vegan butter saute the vegetables on medium heat until soft.
- Add wine wine and cook until absorbed.
- Add poultry seasoning and vegetable broth and stir until combined. Adjust flavor with salt & pepper if needed.
- Add in cubed bread and stir until bread is fully coated.
- Transfer to a baking dish and bake for 25 minutes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 248Total Fat: 13gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 0mgSodium: 300mgCarbohydrates: 27gFiber: 2gSugar: 5gProtein: 5g