Vegan Bread Dressing Recipes

VEGAN BREAD DRESSING

Steps:

• Mix bread cubes, sage, 1/2 tbsp chicken style seasoning, and nutritional yeast together in a large bowl. Set aside.
• Pour cashews, salt, and 1/2 tbsp chicken style seasoning into blender. Add water and blend until very smooth.
• Add olive oil to fry pan and saute celery and onion pieces until soft.
• Add blended mixture to pan with sauteed celery and onions and bring liquid to a boil.
• Pour liquid over bread cubes. Mix thouroughly.
• Preheat oven to 350°F.
• Place bread cubes in an oiled 8x8 inch casserole dish and bake for 30 to 40 minutes.
• Serve hot with canberries and gravy!

SIMPLE VEGAN STUFFING

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!

BETTER-THAN-BOXED VEGAN AND GLUTEN-FREE STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
• Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
• Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
• Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.

VEGAN STUFFING

Steps:

• The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.
• Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.
• Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.
• Add the bread to the skillet and 2 1/2 cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)
• Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining 1/2 cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.