VEGAN STUFFING

Vegan Stuffing image

All the usual suspects are here (minus the butter and eggs) to recreate the comforting flavors of traditional stuffing. Although green tea may seem like an oddball ingredient, we like its earthy flavor and find it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.

Provided by Food Network Kitchen

Categories side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 10

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Ingredients

4 tablespoons olive oil, plus more for greasing the baking dish
2 bags green tea
1 large onion, chopped
2 stalks celery, chopped
8 ounces sliced mushrooms
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
16 cups stale, 1-inch cubed white bread (about 1 pound)
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil.
Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out).
Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat.
Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil.
Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.

Nutrition Facts : Calories 230 calorie, Fat 9 grams, SaturatedFat 1.5 grams, Sodium 540 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 6 grams, Sugar 4 grams

*** Explore more Vegan Stuffing Recipes »

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Vicki Xericos

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This stuffing is a great make-ahead dish. You can make it the day before and then just reheat it on Thanksgiving day.

Fatima Akram

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I love that this stuffing is made with whole wheat bread. It gives it a hearty and wholesome flavor.

Sashanie Jones

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This stuffing is a great way to sneak vegetables into your kids' diets.

Meya West

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I've made this stuffing several times now and it's always a hit. It's a great recipe to have on hand for busy weeknights.

ig_sweetmouth

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This stuffing is so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.

Omarian Leroux

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I made this stuffing for a potluck and it was a huge success. Everyone loved it!

Khan Mursalin

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This stuffing is perfect for a holiday dinner. It's festive and flavorful.

Mary Bwalya

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I love that this stuffing is made with healthy ingredients. It's a great way to get your daily dose of fruits and vegetables.

Chinedu okorie

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This stuffing is a great way to use up leftover vegetables.

Dakota Elsemore

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I was a bit skeptical about this recipe, but I'm so glad I tried it. It's now my go-to stuffing recipe.

Vance Dovich

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This is the best vegan stuffing I've ever had. It's so easy to make and it tastes amazing.

Puran Mgr

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I'm not vegan, but I'm always looking for new and interesting recipes. This stuffing definitely fits the bill! It's packed with flavor and has a great texture.