There are so many great family recipes out there! This one uses lots of fresh herbs, a variety of flavourful veggie ingredients, and a sourdough bread base. You’ll be nibbling at this all afternoon! This can be made the day ahead and baked when you need it! Enjoy!
A tasty "side dish" with celebration meals or just as an every-day-is-special treat, this stuffing combines so many tasty and healthy ingredients! It smells great cooking and tastes great on its own or with a little vegan gravy! Feel free to add your own special touches!
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 loaves multi-grain sourdough torn into bite sized pieces
- 1 large finely chopped onion
- 3 stalks celery chopped
- 2 large carrots grated
- 1 large apple grated
- 1/4 cup vegan butter
- 1 cup veggie stock
- 1 teasoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh sage chopped
- 1 teaspoon poultry spice more to taste
- salt and pepper to taste
- 1/2 cup toasted sunflower seeds
- 1/2 cup dried cranberries
- 1/2 cup pistachios optional but delicious!
- vegan butter a little to drizzle over the top when you put it in the oven
Ingredients
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Rate this recipe!
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Instructions
- Tear bread into pieces and let dry for a few hours in a large bowl.
- Grease a casserole pan and heat your oven to 350 degrees F.
- In a pan, heat the vegan butter. Add onions and cook until they are translucent.
- Add chopped celery, grated carrots, and grated apple. Cook briefly until just tender.
- Add all your spices and adjust to taste.
- Stir the pan ingredients into your torn bread. Fluff it together.
- Toss in your sunflower seeds and cranberries and pour your veggie broth over the whole mixture. Taste again and adjust seasonings to taste.
- Put into your casserole and cover it with foil. Bake for 20-30 minutes. Remove foil and sprinkle with pistachios. Return to oven and cook for another 15 minutes or until top is crispy and brown.
- Enjoy as is, or drizzled with gravy; it's a meal in itself!
Recipe Notes
I like this with a fresh cranberry and orange sauce! Great with oven roasted brussel sprouts, too!
