Easy Vegan Stuffing (8 Ingredients!)
This Easy Vegan Stuffing is made like the classic breaded version but without any meat and is also oil-free and dairy-free. It is made with just 8 simple ingredients and a few easy steps!
Servings: 4 quarts
Ingredients
- 1 pound loaf (16oz or 455g Ciabatta bread cut into 1 inch cubes (I buy mine at Sprouts)
- 1 packed cup (160g) finely diced red onion
- 1 cup (115g) chopped celery (3-4 stalks)
- 5 large cloves garlic, minced (15g)
- 2 cups (480g) low-sodium vegetable broth (Imagine is my fave)
- 2 teaspoons (10g) VEGAN worcestershire sauce (I buy the vegan Annie's brand from Sprouts or here)
- 3/4 cup (90g) tiny pecan pieces (see pic)
- 3/4 tsp salt, separated and 1/4 teaspoon ground black pepper
- 3 tablespoons minced fresh herbs (I used 2 tablespoons sage and 1 tablespoon thyme, definitely don't omit the sage and you can use all sage if you like, it's a classic flavor in stuffing!)
NOTE
- You can use another type of bread if you like that is similar in texture to a Ciabatta. Like a sourdough or french bakery loaf. You want a sturdy loaf so it holds up well and doesn't get soggy.
- I use this scale.
Instructions
- First, place your cubed bread in a tray or bowl and leave to sit out at room temperature for at least 8 hours or overnight. This will dry out the bread well so it holds it's texture for the stuffing. If you skip this step, you will end up with soggy stuffing, so don't skip it. The end result stuffing should be moist and soft on the inside, but not soggy.
- After the bread has sat the designated time, add it to a greased 4 quart casserole dish. If you do not have a 4 quart dish, 2 8x8 square pans will work too. I used nonstick spray. It's important to spray your dish or otherwise the stuffing will stick bad. It's a small amount needed for this, so don't stress over this for Thanksgiving. Set aside.
- Have all of your veggies, herbs and pecans chopped and ready to go before beginning, as the next steps are quick.
- Add the onion, celery, garlic, only 1/4 teaspoon salt and 6 tablespoons (90g) water to a large pan over medium heat. Bring to a simmer and cook, stirring often, until tender and ALL the water is gone, about 5-8 minutes. Add the freshly minced herbs to the pan and stir around for about 30 seconds or so constantly until fragrant. Remove from the heat.
- To a large bowl, add the broth, pecans and cooked veggie/herb mixture. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and worcestershire sauce and stir well.
- Pour this mixture over the bread in the casserole dish. Stir for 3-5 minutes tossing well until all the bread is coated and is moist. It will seem too dry at first, but keep stirring until the liquid is no longer sitting at the bottom. This will ensure it bakes up correctly.
- Bake at 350°F (177°C) covered with foil for 30 minutes. Remove the foil and bake another 25 minutes or until the top is golden brown and the tips of the bread are crispy. Let sit 5 minutes and then serve immediately. I like to add extra minced fresh sage and thyme, but this is optional, as many find them fresh too potent. Serve with my Thyme Cabernet Gravy and you are in business!