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Stuffing For Vegans, Plant-Based Stuffing to Enjoy
Vegans sometimes need to forego parts of the traditional meals. Of course, another alternative replaces the turkey or ham. But many side dishes, including stuffing, contain animal products, too. Most have not considered plant-based stuffing and other side dishes. Still, vegan stuffing offers everyone a chance to partake of the traditional fare.
According to a recent Wikipedia article, as many as 3% of Americans consider themselves to be vegan while 5% identify as vegetarian. Most people now know at least one plant-based eater. In fact, many times at least one family member enjoys the plant-based lifestyle. With those facts, it makes sense to accommodate our family and friends whenever possible.
Additionally, studies indicate that eating less or no animal products offers incredible health benefits. Maybe the entire family should partake in this holiday side dish!
We’ve included 2 variations of plant-based stuffing. The first, our Easy Vegan Stuffing, comes together quite quickly, yet flavorful. Feel free to use the bread of your choice. We always choose whole grain!
Easy Vegan Stuffing
Easy Vegan Stuffing
Ingredients
- 8 cups bread cubes
- 2 tablespoons vegan butter or oil or sautéiwith vegetable stock
- 1 onion chopped
- 3 celery stalks chopped
- 4 cloves garlic chopped
- 1 tsp sage
- ½ tsp thyme
- 3 cups vegetable stock
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring or flipping occasionally, until it becomes crunchy.
- While the bread toasts, 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.
- In a 9x13 baking dish, mix together the toasted bread and the celery mixture.
- Add the vegetable stock a little at a time until the bread is re-moistened. Be careful to avoid a mushy stuffing. You may only need about 2 cups of the broth, depending on your bread's dryness.
- Add salt and pepper to taste.
- Bake at 375°F for 25-30 minutes or until the top is golden and crunchy.
- Serve warm!
Notes
Stuffing works best with a crusty, firm-textured bread such as French bread.
For a golden and crispy top, spray a light coating of oil over the top when it's nearly done, then finish baking.
Nutrition
Another delicious plant-based stuffing option
For those wanting to step it up a notch, consider this recipe. Yes, it requires a little more time and ingredients. However, we think it’s worth the extra effort. This vegan stuffing comes together easily, although it does require extra baking time. Enjoy the aromas that our plant-based stuffings create!
Vegan Sourdough Stuffing, a Plant-Based Stuffing Choice
Vegan Sourdough Stuffing
Ingredients
Tempeh Sausage
- 16 ounces tempeh
- 1/4 cup water
- 1 tablespoon fennel seed
- 1 tablespoon basil dried
- 2 teaspoons smoked paprika
- 1 tablespoon oregano dried
- 1/2 teaspoon red pepper flakes crushed
- 1 teaspoon sage dried
- 3 garlic cloves minced
- 1/4 cup soy sauce
- 1/2 teaspoon maple syrup
- 3 tablespoons olive oil
Sourdough Stuffing
- 1/2 cup butter
- 1 lb. sourdough bread cut into small cubes
- 1 large onion finely chopped
- 4 celery stalks finely chopped
- 2 carrots finely chopped
- 1/2 cup apple cider vinegar
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme leaves chopped
- 1/4 cup parsley finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 cups vegetable stock
Instructions
Make the Tempeh Sausage
- Heat a large skillet over medium heat.
- Crumble the tempeh or chop it into crumbles using a sharp knife.
- Put 1/4 cup of water in the skillet and add the tempeh crumbles to the water.
- Add the spices and garlic. Cook for about 1 minute, until fragrant.
- Pour in the soy sauce, maple syrup, and oil. Cook for about 6-8 minutes, until crispy and brown. Set aside.
Make the Stuffing
- Preheat the oven to 300°F.
- Lightly butter a 9 x 13 baking dish. Set aside.
- While the bread bakes, heat the butter in a separate large saucepan over medium heat.
- Add the onion, celery, and carrots. Cook, stirring occasionally, until vegetables are very tender, about 15 minutes.
- Pour in the vinegar. Scrape any browned bits to mix with the vinegar.
- Bring to a boil. Cook until vinegar is nearly evaporated, about 3-4 minutes.
- Add in the sage, thyme, and parsley.
- Increase the oven temperature to 350°F.
- Add the bread, tempeh sausage, and vegetable mixture into a large bowl. Add 2 cups of the vegetable stock and toss well to combine. The bread should be wet but you won't see any liquid in the bowl.
- Add the salt and pepper.
- Slowly pour in the rest of the broth, tossing as you add it, until all is combined.
- Let rest for 10 minutes to absorb the remaining broth. Adjust seasonings, if desired.
- Put the stuffing mix into the prepared dish. Cover with foil.
- Bake for 40 minutes. Remove foil.
- Increase temperature to 425°F and bake for about 25 minutes more, until golden brown on top.
Nutrition
Two Options for Plant-Based Stuffing
Our Easy Vegan Stuffing and our Vegan Sourdough Stuffing offer two options for enjoying plant-based stuffing with your family this holiday season. However, we encourage you to offer this flavorful side dish other times of the year, too!
Which Vegan Stuffing Recipe Will You Choose?
Read More
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