Vegan Buttery Herb Stuffing – Kitchen Treaty Recipes
Welcome to my new series, “Food Blogger Creates and Posts Thanksgiving Recipes at the Last Possible Minute!” Gosh, that name rolls off the tongue, doesn’t it?!
Yeah, I’m a bit slow this year BUT I made it under the wire with this Vegan Buttery Herb Stuffing recipe that I cannot WAIT to share with you.
Just LOOK.
This simple, classic stuffing recipe is brimming with herbs and buttery bread cubes and not much else – which is truly not needed and, sometimes, is just how stuffing should be.
And if you have vegetarians and vegans coming to the table this holiday season, this stuffing recipe should actually have a place on your menu. Trust me.
This vegan stuffing recipe is inspired by How Sweet Eats who adapted from Bon Appetit, a simple stuffing recipe with bread (of course), onion, celery, loads of butter and herbs, and a couple of eggs.
Obviously a vegan version can’t have eggs. And butter is iffy. But there are some incredible vegan butters out there, and while eggs do add richness and make the stuffing hold together more, I find they’re really not necessary.
So for this Vegan Buttery Herb Stuffing, I sub in vegan butter, leave out the eggs, and use vegetable broth (I love this homemade recipe using veggie scraps and the Crock Pot).
The result is golden, buttery, full of flavor, crisp around the edges and soft in the middle. Everything a stuffing should be, vegan or not!
I hope you love this vegan stuffing recipe as much as I do. Happy holidays!
More stuffing recipes from Kitchen Treaty:
Vegan Buttery Herb Stuffing
Everything you love about stuffing. The satisfying golden buttery crunch gives way to a perfectly soft interior – and best of all, it’s 100% vegan (and 100% delicious!)
- 9-10 cups stale or toasted bread cubes (About 1 pound of bread; cut or torn into 1/2-inch to 3/4-inch cubes; I like Italian bread and/or sourdough in this stuffing* )
- 4 ounces + 2 tablespoons vegan butter (divided; I like Miyokos unsalted cultured vegan butter for this recipe; 4 ounces is half the block)
- 1 medium yellow onion (diced; about 2 cups)
- 2 large celery stalks (diced, about 1 cup)
- 1/8 + 1/2 teaspoon kosher salt (divided)
- 4 cloves garlic (peeled and minced)
- 2 tablespoons fresh sage leaves (chopped fine)
- 1 tablespoon fresh rosemary (minced)
- 2 + 1 tablespoons fresh parsley (minced; reserve 1 tablespoon for garnish)
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups low-sodium vegetable broth
Prepare the pan and preheat the oven
Prepare the bread cubes
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I like to cut the bread into cubes the day before and let it sit out over night until stale. Another option is to toast the bread in a 350 degree oven for a few minutes until lightly golden.
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Place bread cubes into a large bowl and set aside.
Saute the veggies
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Place a large skillet over medium-low heat. Melt 4 ounces of the butter in the skillet and add the onion and celery along with 1/8 teaspoon salt (a generous pinch). Gently saute until softened but not golden, about 8 minutes.
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Add the garlic, sage, rosemary, 2 tablespoons parsley, and pepper. Cook, stirring frequently, until the garlic is soft and fragrant, 1-2 minutes.
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Pour one cup of the broth into the veggies and stir. Remove from heat
Assemble the stuffing
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Pour the sautéed veggies and broth over bread cubes and sprinkle remaining 1/2 teaspoon salt over the top. Stir until evenly moist. Add remaining broth a couple tablespoons at a time just until the bread is moist but there is no broth pooling at the bottom of the bowl.
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Taste stuffing and add more salt and pepper if desired.
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Pour stuffing into the baking pan and spread evenly.
Inspired by How Sweet Eats’ gorgeous stuffing; adapted from bon appetit
Calories: 288kcal, Carbohydrates: 33g, Protein: 7g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 2g, Sodium: 575mg, Potassium: 136mg, Fiber: 3g, Sugar: 4g, Vitamin A: 140IU, Vitamin C: 4mg, Calcium: 98mg, Iron: 3mg
