Vegan Stuffing
From stormy_ide_girl 13 years ago
- 45 min to make
- Serves 8-12
I added carrots and mushrooms, too! Very versatile recipe!
Ingredients
- * 10 cups 1/2 inch bread cubes from 1 lb firm whole wheat or other sandwich bread shopping list
- * 2 Tbsp + 1 Tbsp olive oil shopping list
- * 1 Tbsp minced fresh garlic (2 - 3 cloves) shopping list
- * 1 cup finely chopped onion shopping list
- * 1 1/2 cups finely chopped celery shopping list
- * 1/2 cup minced fresh parsley shopping list
- * 1 tsp dried rubbed sage leaf shopping list
- * 1 tsp dried thyme leaf shopping list
- * Optional: 1/2 tsp salt shopping list
- * 1/2 tsp black pepper shopping list
- * 2 - 3 cups vegetable stock OR 3 c. water + 2 veggie bouillon cubes shopping list
How to make it
- 1. Preheat oven to 400 degrees. Oil a large shallow casserole dish
- 2. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
- 3. Turn oven down to 350 degrees F
- 4. Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
- 5. Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
- 6. Add parsley, sage, thyme, optional salt, and pepper
- 7. Optional: Drizzle 1 Tbsp olive oil into the mixture
- 8. Stir until until everything is well mixed
- 9. Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy
- 10. Bake in a covered shallow casserole or baking dish for 25 minutes
- 11. Optional: Uncover and bake another 15 minutes to form a crusty top
People Who Like This Dish 3
- kimmikillzombie Nowhere, Us
- berliana Nowhere, Us
- Raiem Nowhere, Us
- stormy_ide_girl Virginia Beach, VA
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