Simple Vegan Stuffing Recipes
SIMPLE VEGAN STUFFING
My family's prized stuffing recipe veganized! A hearty, healthy side dish that requires just 9 ingredients and is loaded with protein and fiber from lentils and whole-grain bread!
Provided by Minimalist Baker
Categories Side
Time 1h45m
Number Of Ingredients 10
Steps:
- The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.
- The day of, if you haven't already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).
- Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
- Preheat oven to 350 degrees F (176 C) and line a 9x13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. Also prepare flax egg by mixing flaxseed meal and water and set aside.
- Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.
- To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn't squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it's gotten too wet, add more bread.
- Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
- Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
- This dish would be awesome with vegan mashed potatoes and my vegan mushroom gravy!
Nutrition Facts : ServingSize 1 serving, Calories 225 kcal, Carbohydrate 30 g, Protein 11 g, Fat 7.8 g, SaturatedFat 1.4 g, Sodium 641 mg, Fiber 8.4 g, Sugar 4 g
VEGAN STUFFING
Forest mushrooms, cranberries, apple, and herbs combine to make a fantastic 'stuffing' that is vegan and gluten free, perfect for Thanksgiving dinner.
Provided by Lexi Howells
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Spread bread cubes on the prepared baking sheet. Toast in the preheated oven until fragrant and slightly golden, about 10 minutes. Remove from oven, leaving oven on. Let bread cool and transfer to a large bowl.
- While bread is toasting, melt 2 tablespoons margarine in a large saucepan over medium heat. Add mushrooms and onions. Cook until onions are slightly translucent, about 5 minutes. Add a splash of vegetable broth is moisture is needed. Add sage, rosemary, thyme, salt, and black pepper. Cook and stir with a wooden spoon until combined, about 2 minutes more.
- Pour mushroom mixture into the bowl with the toasted bread. Toss to evenly distribute. Pour 6 tablespoons melted margarine and vegan broth over the mixture. Add cranberries, apple, and parsley. Mix thoroughly but gently. Spread stuffing into a casserole dish and cover with aluminum foil.
- Bake in the preheated oven for 45 minutes; check at 25 minutes to prevent burning. Uncover and stir gently. Continue baking until top is browned, about 15 minutes more. Allow to cool slightly before serving.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 37.9 g, Fat 19.8 g, Fiber 6.3 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 153.6 mg, Sugar 4.5 g
VEGAN STUFFING
All the usual suspects are here (minus the butter and eggs) to recreate the comforting flavors of traditional stuffing. Although green tea may seem like an oddball ingredient, we like its earthy flavor and find it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil.
- Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out).
- Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat.
- Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil.
- Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.
Nutrition Facts : Calories 230 calorie, Fat 9 grams, SaturatedFat 1.5 grams, Sodium 540 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 6 grams, Sugar 4 grams
MUSHROOM STUFFING
A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.
Provided by CHRISTYJ
Categories Mushroom Stuffing and Dressing
Yield 14
Number Of Ingredients 12
Steps:
- Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
- Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
- In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
- Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g
More about "simple vegan stuffing recipes"
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5/5 (3)Estimated Reading Time 7 minsServings 10Calories 109 per serving
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4.7/5 (71)Calories 261 per servingCategory Side Dish
- Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring/flipping halfway, or until crunchy.
- In the meantime, saute the celery and onion in the vegan butter until the onion is translucent. Add in the garlic, sage and thyme and saute for an additional 2 minutes.
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From simpleveganblog.com
Reviews 6Category Side DishCuisine VeganTotal Time 45 mins
- I cube my bread 1 or 2 days in advance, transfer to a baking tray and let them sit on the counter covered to dry out. If you only have fresh bread or your bread is not very dry and you’re in a hurry, just bake the bread cubes onto a baking tray at 400ºF or 200ºC for about 10-15 minutes
- Add the butter or the oil to a skillet and when it’s hot, add the onion, celery, oregano, thyme, sage, salt, and pepper. Stir and cook over medium-high heat for 5-10 minutes or until golden brown, stirring occasionally. Feel free to use some water or vegetable stock if you prefer your stuffing fat-free.
- Add the bread cubes and the sautéed onion and celery to a large bowl. Stir until well combined.
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From plantpowercouple.com
Servings 8Estimated Reading Time 8 mins
- The night before you make the stuffing, dice the bread and leave it out overnight. You can also try spreading the diced bread out on a large baking sheet and baking at 350F, stopping every 5 minutes to stir, until the bread is stiff but not croutons. Keep in mind the bread will crisp a bit as it cools as well. Ours usually takes around 10 minutes. If you dry the bread in the oven, make sure you let it cool before moving to the next step.
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- Now, make your seasoned broth: Whisk all the ingredients in a large measuring cup or small mixing bowl with a fork. Slowly pour the seasoned broth into the bread and veggie mixture, tossing with your hands to make sure it is well incorporated throughout the mixture.
THE BEST VEGAN STUFFING RECIPE - BUILD YOUR BITE
From buildyourbite.com
Reviews 44Calories 231 per servingCategory Thanksgiving Recipes
- Cut bread into cubes and place on a baking sheet. Bake in the oven until slightly crunchy, about 10-15 minutes
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EASY VEGAN STUFFING RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (3)Total Time 1 hrCategory SideCalories 213 per serving
- Place the cubed bread on 1 or 2 baking trays and toast in the oven for 10-15 minutes until lightly crispy and browned.
- Add the celery, onion, garlic and carrot and a pinch of salt and pepper to a skillet over medium-high heat. Add 2-3 tbsp vegetable broth or 1-2 tbsp vegan butter for cooking. Saute for 7-8 minutes until softened and fragrant.
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From delish.com
5/5 (1)Total Time 1 hr 40 mins
- The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.) Preheat oven to 350° and grease a 3-quart baking dish with cooking spray.
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From thevegan8.com
5/5 (11)Category Side Dish, SidesCuisine AmericanTotal Time 1 hr 40 mins
- 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.
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From foodwithfeeling.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory DinnerCalories 294 per serving
- Preheat oven to 350 and grease a casserole dish with cooking spray. I used a 2 quart dish which results in a stuffing that is a bit softer in the middle. A larger dish, roughly 12 x 8 is most ideal.
- Place the bread cubes on a large baking tray and lightly spray with cooking spray. Bake for 25-30 minutes of until the bread is rather crispy but not totally hard (you don’t want it to be a crouton). Once done, transfer to a large bowl.
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Total Time 1 hr 40 mins
- The day before: Slice bread into 2.5-cm cubes and leave out overnight to dry out. (Alternately, place bread on baking trays and bake at 90ºC for 20 minutes.) Preheat oven to 180°C (160ºC fan) and grease a baking dish with cooking spray.
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From vancouverwithlove.com
Servings 6Estimated Reading Time 3 minsCategory Side DishTotal Time 1 hr 10 mins
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- Spread the bread cubes across two large baking sheet. Bake for about 5-8 minutes until dried out and very lightly browned.
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From wowitsveggie.com
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