Best 4 Vegan Stuffing Recipe By Tasty Recipes

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Tis the season to be jolly; it is stuffing time! Whether you prefer a classic stuffing recipe with a savory flavor profile or a more modern take with unique ingredients, there's something for everyone in our comprehensive guide to the best vegan stuffing recipes. We've scoured the internet to bring you a selection of mouthwatering dishes that will impress your taste buds and leave you feeling satisfied and guilt-free. From traditional bread-based stuffing to creative grain-based variations, our curated collection caters to various dietary preferences and ensures a memorable stuffing experience. So gather your friends and family around the table, and let's embark on a culinary journey that'll make this holiday season extra special.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN STUFFING RECIPE BY TASTY



Vegan Stuffing Recipe by Tasty image

Here's what you need: vegetable oil, small white onion, celery, small apple, kosher salt, pepper, fresh parlsey, fresh rosemary, fresh thyme, dried sage, white bread, low sodium vegetable broth

Provided by Rachel Gaewski

Categories     Sides

Yield 10 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1 small white onion, diced
1 stalk celery, diced
1 small apple, diced
2 teaspoons kosher salt
1 teaspoon pepper
1 tablespoon fresh parlsey, chopped
1 tablespoon fresh rosemary, chopped
½ tablespoon fresh thyme, chopped
1 teaspoon dried sage
1 ½ loaves white bread, cubed
5 cups low sodium vegetable broth

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!

Nutrition Facts : Calories 457 calories, Carbohydrate 33 grams, Fat 33 grams, Fiber 1 gram, Protein 0 grams, Sugar 11 grams

VEGAN STUFFING



Vegan Stuffing image

The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it's in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn't dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone - vegans and otherwise - coming back for seconds.

Provided by Gena Hamshaw

Categories     dinner, breads, stuffing and dressing, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 (1-pound) baguette or peasant loaf, cut into 1-inch cubes (about 10 cups)
1/2 cup pecans (2 ounces)
4 tablespoons vegan butter, plus more for greasing the dish
1 large onion, chopped (about 1 1/2 cups)
3 to 4 celery stalks, chopped (about 2 cups)
3 tablespoons finely chopped fresh sage leaves
2 tablespoons fresh thyme leaves
1/4 cup chopped parsley
3 cups low-sodium vegetable broth
Kosher salt and black pepper

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



Vegan Stuffing image

Forest mushrooms, cranberries, apple, and herbs combine to make a fantastic 'stuffing' that is vegan and gluten free, perfect for Thanksgiving dinner.

Provided by Lexi Howells

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h45m

Yield 10

Number Of Ingredients 13

1 loaf vegan, gluten-free, brown rice bread (such as Food for Life®), cubed
2 tablespoons vegan margarine (such as Earth Balance®)
1 ½ cups mixed forest mushrooms, diced
1 ¼ cups sweet onion, chopped
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
sea salt and freshly ground black pepper to taste
6 tablespoons vegan margarine (such as Earth Balance®), melted
1 ½ cups low-sodium vegan broth
8 ounces fresh cranberries
1 cup Granny Smith apple, peeled and chopped
⅓ cup minced fresh parsley

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.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 37.9 g, Fat 19.8 g, Fiber 6.3 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 153.6 mg, Sugar 4.5 g

BETTER-THAN-BOXED VEGAN AND GLUTEN-FREE STUFFING



Better-than-Boxed Vegan and Gluten-Free Stuffing image

This vegan and gluten-free stuffing is better than the boxed stuff and very easy to make! Whether your guests are vegan, gluten-free, both, or neither, this stuffing will please the whole crowd! You can toast the bread in advance in order to save time the day you are serving the stuffing.

Provided by fabeveryday

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 40m

Yield 8

Number Of Ingredients 14

16 ounces vegan, gluten-free bread, cubed
½ cup vegan butter (such as Earth Balance®)
1 cup diced celery
1 cup diced onion
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon ground thyme
¾ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
2 cups vegetable broth
aluminum foil

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.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 29 g, Fat 20.3 g, Fiber 4.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 458.3 mg, Sugar 2.8 g

Tips:

  • You can replace the vegetable broth with another flavorful liquid, such as mushroom broth or white wine.
  • To make the stuffing ahead of time, cook it according to the recipe and then let it cool completely. Store the stuffing in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 2 months. When ready to serve, reheat the stuffing in a covered baking dish in a preheated oven at 350°F (175°C) until warmed through.
  • For a crispy topping, sprinkle the top of the stuffing with bread crumbs or chopped nuts before baking.
  • Serve the stuffing alongside your favorite holiday dishes, such as roasted turkey, ham, or prime rib.

Conclusion:

This vegan stuffing recipe is a delicious and flavorful side dish that is perfect for any holiday meal. It is made with hearty whole grains, vegetables, and herbs, and it is seasoned to perfection. The stuffing is easy to make and can be prepared ahead of time, making it a great option for busy cooks. Whether you are a vegan or not, you will love this stuffing recipe. It is a delicious and satisfying dish that will be enjoyed by all.

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