Vegan Stuffing

Golden, savory, and comforting
Serves: 6–8 | Time: 45 minutes

You’ll need
• 1 loaf day-old bread (sourdough or rustic), cubed
• 2 tbsp olive oil or vegan butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 carrots, finely diced
• 3 cloves garlic, minced
• 2 tbsp fresh sage, chopped (or 2 tsp dried)
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tsp rosemary, finely chopped
• 1 tsp poultry seasoning (vegan)
• 2–2½ cups vegetable broth
• Salt and black pepper, to taste
• Optional: ½ cup chopped mushrooms or vegan sausage for extra depth

Let’s Make It

1. Preheat oven to 375°F. Lightly grease a baking dish.

2. Toast the bread cubes on a sheet pan for 10–12 minutes until dry but not browned. Transfer to a large bowl.

3. Sauté vegetables. Heat oil or vegan butter in a skillet over medium heat. Add onion, celery, and carrots. Cook 6–8 minutes until softened.

4. Add aromatics. Stir in garlic, sage, thyme, rosemary, poultry seasoning, salt, and pepper. Cook 1 minute until fragrant.

5. Combine. Add veggie mixture to bread cubes. Pour in broth gradually, stirring until bread is moist but not soggy. Fold in mushrooms or vegan sausage if using.

6. Bake. Transfer to prepared dish. Cover loosely with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until the top is golden and set.

7. Rest 5 minutes before serving to let it firm up.

Pro Tip
For extra crispy edges, drizzle a little olive oil over the top before the final uncovered bake.