Best 4 Vegan Stuffing Recipe By Tasty Recipes

VEGAN STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Heat the oil in a medium pot over medium-high heat. Once the oil begins to shimmer, add the onion and celery and cook for 5-6 minutes, until the onion is semi-translucent and the celery has softened a bit.
• Add the apple and cook for an additional 4-5 minutes, until softened.
• Add the salt, pepper, parsley, rosemary, thyme, and sage and cook for 2-3 minutes, until the herbs are fragrant.
• Add in about a ¼ of the cubed bread and 1 cup (240 ml) of the vegetable broth.
• Stir well until bread cubes cook down. Continue, alternating between adding bread and broth, until everything has cooked down but the stuffing is still slightly chunky.
• Transfer to a large baking dish and cover with foil.
• Bake for 10 minutes, then uncover and bake for another 10 minutes, until the top is golden brown. Serve warm.
• Enjoy!

VEGAN STUFFING

Steps:

• The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.
• Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.
• Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.
• Add the bread to the skillet and 2 1/2 cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)
• Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining 1/2 cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.

VEGAN STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Spread bread cubes on the prepared baking sheet. Toast in the preheated oven until fragrant and slightly golden, about 10 minutes. Remove from oven, leaving oven on. Let bread cool and transfer to a large bowl.
• While bread is toasting, melt 2 tablespoons margarine in a large saucepan over medium heat. Add mushrooms and onions. Cook until onions are slightly translucent, about 5 minutes. Add a splash of vegetable broth is moisture is needed. Add sage, rosemary, thyme, salt, and black pepper. Cook and stir with a wooden spoon until combined, about 2 minutes more.
• Pour mushroom mixture into the bowl with the toasted bread. Toss to evenly distribute. Pour 6 tablespoons melted margarine and vegan broth over the mixture. Add cranberries, apple, and parsley. Mix thoroughly but gently. Spread stuffing into a casserole dish and cover with aluminum foil.
• Bake in the preheated oven for 45 minutes; check at 25 minutes to prevent burning. Uncover and stir gently. Continue baking until top is browned, about 15 minutes more. Allow to cool slightly before serving.

BETTER-THAN-BOXED VEGAN AND GLUTEN-FREE STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
• Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
• Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
• Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.