Ingredients
Scale
- 1 pound sourdough bread (cut into ½ – 1 inch cubes)
- 2 tablespoons olive oil
- 1 yellow onion (finely chopped)
- 3 stalks celery (thinly sliced)
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper (plus more to taste)
- 3 tablespoons parsley (finely chopped)
- 2 tablespoons fresh sage (minced; can substitute rosemary or thyme)
- 2 tablespoons vegan butter
- 4 cloves garlic (minced)
- 2 tablespoons lemon juice
- 1 ¼ cups vegetable broth
Instructions
- Preheat your oven to 350°F (175°C) and grease a 2-quart casserole dish with cooking spray.
- Spread the bread cubes on a large baking tray and lightly spray with cooking spray. Bake for 25 to 30 minutes until crispy but not hard.
- In a large skillet, heat olive oil over medium heat. Add chopped onion, sliced celery, salt, black pepper, parsley, and sage, and sauté for about 5 minutes until softened.
- Add minced garlic and vegan butter, stirring for another 3 minutes until fragrant.
- Combine veggie mixture with toasted bread in a large bowl. Add lemon juice and broth, mixing gently until evenly damp.
- Transfer the stuffing to the prepared baking dish and bake for 45 to 50 minutes. Cover with foil if it darkens too quickly.
Notes
Feel free to experiment by adding different herbs, vegetables, nuts, or dried fruit to the stuffing to make it your own.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan stuffing, holiday side dish, plant-based recipe, Thanksgiving, comfort food