Description
A Classic Thanksgiving Stuffing that's mostly (if not completely) crunchy? Yes, please. Packed with all the classic fall herbs, a little garlic and onions. If you're looking for the perfect vegan thanksgiving side to make this year, you have to try this one out! This vegan stuffing will become your new go-to and the best part? No one will be fighting over the crunchy corners. WIN, WIN.
Ingredients
Units
Scale
- 300 g baguette
- 56 g vegan butter
- 1 1/4 cups chopped onions
- 1/2 cup chopped celery
- 2 tsp grated garlic
- 1 1/4 cups water
- 1 vegetable stock cube (I used a LowSalt one)
- 1/4 cup parsley
- 1 tbsp sage
- 1/2 tbsp thyme
- 1/2 tbsp rosemary
- 1 tbsp ground flaxseeds
- 2 tbsp water
- 1 tbsp nutritional yeast
- 1/2 tsp black pepper
- 1/4 tsp pink salt
Instructions
- Preheat oven to 160°C/320°F. Tear your bread apart into 1inch pieces, place on a baking sheet and bake for 45 mins.
- In a deep enough pot, melt your vegan butter over low heat. Stir in your onions and celery. Cook for 10 minutes or until slighly golden. Add garlic, all your fresh herbs and salt. Cook for 1-2 minutes.
- Take your pot off the heat and mix in your veggie stock, black pepper, flaxegg and nutritional yeast.
- Grease your baking dish with vegan butter. Preheat your oven to 180°C/356°F
- Mix in your teared up bread, and stir until every piece is well covered. Transfer your stuffing into your pre-greased baking dish. Cover with foil and cook for 40 minutes.
- Remove foil and cook for another 40 minutes or until golden and crispy.
- Enjoy warm!
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 180