Super Vegan Stuffing!
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!
| Servings | Prep Time |
| 8-10servings | 20minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 2loaves multi-grain sourdoughtorn into bite sized pieces
- 1large finely chopped onion
- 3stalks celerychopped
- 2large carrotsgrated
- 1large applegrated
- 1/4cup vegan butter
- 1cup veggie stock
- 1teasoon fresh rosemarychopped
- 1teaspoon fresh thymechopped
- 1 teaspoon fresh sagechopped
- 1teaspoon poultry spice more to taste
- salt and pepper to taste
- 1/2cup toasted sunflower seeds
- 1/2cup dried cranberries
- 1/2cup pistachiosoptional but delicious!
- vegan buttera little to drizzle over the top when you put it in the oven
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!
