Ingredients
To make this simple vegan stuffing, you’ll need:
- Crusty Bread – 8 cups, cubed (day-old or slightly stale works best)
- Olive Oil – 3 tablespoons
- Onion – 1 large, diced
- Celery – 3 stalks, diced
- Carrots – 2 medium, diced
- Garlic – 3 cloves, minced
- Vegetable Broth – 2 ½ cups
- Fresh Parsley – ¼ cup, chopped
- Fresh Sage – 1 tablespoon, chopped
- Fresh Thyme – 1 tablespoon, chopped
- Salt and Pepper – to taste
- Optional Add-Ins: Chopped nuts, dried cranberries, or mushrooms.
Step-by-Step Instructions
1. Prepare the Bread
Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast for 10-15 minutes, or until lightly crispy. Remove and set aside.
2. Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and carrots, and sauté for 5-7 minutes, or until softened. Add the garlic and cook for another minute.
3. Combine the Ingredients
In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables. Add the fresh parsley, sage, thyme, salt, and pepper. Toss to mix.
4. Add the Broth
Gradually pour the vegetable broth over the bread mixture, tossing gently to ensure all the bread is moistened but not soggy.
5. Bake the Stuffing
Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
6. Serve and Enjoy
Remove the stuffing from the oven and let it cool slightly before serving. Garnish with additional parsley if desired.
Tips for Success
- Use Stale Bread: Slightly stale bread absorbs the broth better, creating the perfect texture.
- Customize the Herbs: Experiment with rosemary, oregano, or your favourite herbs.
- Make It Ahead: Assemble the stuffing the day before and bake it just before serving.
Try this recipe today and bring a touch of vegan comfort to your table. Don’t forget to share your creations and tag us on social media!
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