Easy Vegan Stuffing
This Easy Vegan Stuffing is a must for your Thanksgiving table! It's easy to make, and is oil free, dairy free, and can be made gluten free!
Servings: 8
Calories: 245.6kcal
Ingredients
- 9 cups bread cubes
- 1 yellow onion diced
- 2 stalks celery diced
- 1 large carrot shredded
- 6 cloves of garlic minced
- ½ cup chopped walnuts toasted
- 4 teaspoons rubbed sage
- 2 teaspoons dried parsley
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 2 to 2 ½ cups vegetable broth
- 1 ½ cups Vegan Breakfast Sausage Links sliced (optional)
Instructions
- Place bread cubes on a baking sheet and place in a 350° oven for about 15 minutes, or until dry. Transfer to a large bowl, and set aside.
- If you are including the sausage, dry saute it for a few minutes, just until it starts to brown. Add it to the bowl of bread cubes.
- Sauté the onion, celery, and carrot for about 5 minutes, until the onions are translucent, and the vegetables are starting to soften. Add the garlic, walnuts, and herbs and sauté for another two minutes, until the garlic is fragrant. Add the sautéed vegetables to the bread cubes.
- Pour the broth over the bread cubes a bit at a time while stirring to combine. Use enough broth to moisten all the bread cubes, but not to make it soggy. The amount you use will depend on the type of bread you use.
- Place mixture in a 9” x 13” glass cake pan and cover with foil. Bake at 375° for 45 minutes. Remove foil and bake for another 10 to 15 minutes, until the stuffing begins to brown on top.
Notes
The nutrition facts were calculated with the Vegan Breakfast Sausage Links included.
Nutrition calculations are approximate based on the type of bread and veggie broth you use.
Nutrition
Calories: 245.6kcal | Carbohydrates: 34.2g | Protein: 12.6g | Fat: 7.5g | Sodium: 631.2mg | Fiber: 4.5g | Sugar: 5.7g | Vitamin A: 1536.24IU | Vitamin C: 2.98mg | Calcium: 80.74mg | Iron: 3.09mg