This post may contain affiliate links
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.
All about this Vegan Stuffing recipe
- Easy + Flavourful
- Loads of crispy bits (aka everyones favourite part of stuffing!)
- Everyone will love this recipe!
What you’ll need to make this Vegan Thanksgiving side dish
- baguette
- veggie stock
- garlic
- celery
- onions
- nutritional yeast
- black pepper
- sage
- parsley
- thyme
- rosemary
- vegan butter (or use olive oil)
- salt
- ground flaxseeds
Making Crunchy Thansksgiving Vegan Classic Stuffing:
Tear up a baguette, and transfer it onto a baking dish. Bake for 40 minutes. This will dry out the bread and make it dry! Don’t worry this is a good thing!
Make a flaxegg by combining flaxmeal with water. Set aside.
Add a veggie stock cube to the hot water. Mix until the stock cube has dissolved.
In a pan, melt the vegan butter. Add in the onions, cook for a few seconds then add in the celery. Cook onions and celery for 10 minutes until slightly golden. Add in the grated garlic. Cook for a few seconds.
Add in all the fresh herbs. I’m talking parsley, sage, thyme, rosemary, oh and the salt! Cook for 1-2 minutes. Add in nutritional yeast, black pepper and the flaxegg. Mix together. Add in the baked baguette. Mix until all the bread is covered in the mixture.
Grease a baking dish with vegan butter. Transfer the stuffing into the baking dish. Press into the dish with a spatula. Cover with foil, then bake for 40 minutes. Remove foil, bake for another 40 minutes.
Serve warm!
Tips on making this recipe perfectly
- allow the bread to become stale overnight or bake it like I did!
- you’ll need to do is make sure your baking dish is big enough to fit your stuffing evenly but still snug, for this recipe I used my 11×8 inch baking dish.
- enjoy warm!
Prefer to Watch Over Read?
More vegan recipes that feel like a BIG hug:
- Easy 15-Minute Garlic Mushrooms
- Aubergine, Lentil and Mushroom Pot Pie with Tofu Ricotta
- Pesto Tarte Soleil
- Apple Galette
- Triple Almond Cinnamon Rolls
- Goeey Skillet Cookie
Ingredients
- 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!
Nutrition
- Calories: 180
