I used to only make stuffing from a box cuz I’m a lazy bitch. A lot of them are not vegan, though, so I developed a delicious one for y’all!
Be sure to watch my recipe video for more tips and tricks to make this super easy peasy.
- 1 loaf of bread (I used Arnold’s Oatnut which is about 1lb 8oz according to the package)
- 2-3 celery stalks
- 8 Oz package of sliced mushrooms
- 1 medium red onion
- 2 tbsp minced garlic (about 2 tbsp)
- 3 tbsp fresh sage
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 2 cups vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- You can always use day old bread that has been sitting out uncovered but I chose to use fresh and toast mine. To do it the way I did, preheat your oven to 300 degrees Fahrenheit.
- Cut bread into about 3/4 inch sized cubes and place on a baking sheet.
- Toast bread cubes for about 30 minutes, tossing a few times during that time to ensure all become toasty tits.
- While your bread is doing its bread thing, start prepping your veg. I used a food processor to pulse my celery, onion and mushrooms because I don’t like the bigger chunks in my stuffing but that’s your call boo.
- On medium high heat, in a frying pan, add your EVOO and then your veg. Sauté for about 15 minutes, or until the liquid that comes off of the veggies has evaporated. Before taking off of the heat, add your garlic, herbs and salt and pepper. Let that all mix together for a minute or two to release those delicious flavors.
- Once the bread is done, take it out and turn up the heat to 350 degrees Fahrenheit.
- In a large bowl, mix your veggie/herb mix with the toasty bread chunks. Then start adding your vegetable broth slowly. I start with about a cup and a half and mix. If I need more, I add more. You’re looking for a moist bread mix, not a mushy bread mix. Keep that in mind. Be sure to taste it and add more salt and pepper if need be.
- Transfer to a baking dish and cover with the lid or aluminum foil. Then bake for 30 minutes.
- Take the cover off and continue to bake for another 10-15 minutes to get it golden brown with a crisp on top.
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