Classic Vegan Stuffing
This Vegan Stuffing with Garlic and Herbs is a Thanksgiving classic that's both simple and delicious! Crusty bread cubes are tossed with savory leeks, onions, celery, and fresh herbs, then baked to golden, crispy perfection.
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Servings: 8
Ingredients
- 12 cups Cubed Sourdough or French Bread day-old is best
- ¼ cup Vegan Butter
- 1 medium Onion diced
- 2 Leeks thinly sliced
- 1 ½ cups Diced Celery
- 3-5 Garlic Cloves minced
- 2 tablespoons Fresh Parsley
- 2 tablespoons Fresh Rosemary
- 2 tablespoons Sage
- 2 tablespoons Cornstarch
- Kosher Salt see note
- Black Pepper to taste
- 2 ½ cups Low-Sodium Vegetable Broth
- ⅓ cup Dried Cranberries optional
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Grease a 9x13” casserole dish and set it aside.
- Cut the bread into 1-inch cubes and arrange them in a single layer on a parchment lined baking sheet— I used two baking sheets. Toast in the oven for 10 minutes, then toss and continue baking for another 10-15 minutes, or until the bread is crisp and dry. Remove from the oven and set aside to cool.
- Melt the butter in a large pan over medium high heat. Add the onion and sauté for 5 minutes or until soft.
- Add the leeks, celery, and garlic to the onions and season with a pinch of salt and pepper. Continue to cook for an additional 7-10 minutes or until soft and starting to brown.
- Place the bread cubes in the greased pan and toss with cornstarch, fresh herbs, and a pinch of salt and pepper. Add the cooked vegetables and toss everything together.
- Pour the vegetable broth in ½ cup increments, stirring to combine each time. Continue until all the broth is incorporated— you may not need to use it all. The bread should be moist, but there shouldn’t be any liquid pooling at the bottom once it’s fully mixed.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 30-40 minutes, or until golden brown. If the top starts to brown too quickly, loosely cover it with foil again. If it’s not browning enough, switch to broil and cook until crispy and golden—keep a close eye on it as broiling can burn it fast!
- Remove from the oven and top with additional fresh herbs and dried cranberries. Cool slightly and serve. Enjoy!
Notes
Be mindful not to over-salt the stuffing, as both vegetable broth and vegan butter already contain salt. A pinch here and there should be enough, but if you're using low-sodium broth and unsalted butter, you may need to add a little more.
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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