I made this yesterday I used whole wheat bread and vegetable stock instead of broth, it was the only thing I had on hand. I read that you can switch it out but it was bland when I took it out of the oven. I am going to switch it up next time in hopes the bread and broth will make it taste better. I also followed one of the reviews suggestions of not using all the liquid because I too do not like soggy stuffing. I ended up sautéing some baby Bella in a a generous amount of vegan butter and some veggie stock. Added minced garlic thyme and ground sage the pored it over the top and mixed it again. It was better and had some flavor but still something was off. Not sure. After adding all that I prob used about 2 1/2 cups of stock. Agin not bad but missing something.
Hi Natasha, broth usually is seasoned while stock is a little less flavorful. You can season the stuffing with more salt next time! Another thing to note, if the bread you are using is quite bland you may need a bit more seasoning overall! Hope this helps. xo
May I copy and share this with my cooking class for a MSU Extension cooking class today in Michigan I believe it meets the criteria for lower cost and a healthier version of stuffing.Also, if I leave out the flaxseed meal (which many may not have and can be difficult to find in our small town) will it greatly alter the recipe
I hosted a fully vegan Thanksgiving this year and was looking for a good stuffing recipe. This came out perfect and was a hit with everyone! I made with a homemade sourdough loaf and used fresh sage and thyme. Smothered in mushroom gravy, this was delicious, and even the carnivores said it was some of the best they had had.
Another hit at my half-vegan Thanksgiving this year! The lentils are such a good idea, they add the perfect texture to the stuffing and it always comes out great. Although I used even less broth than the recipe called for and it still came out soggy! Could be the whole wheat bread I used. I saved it by adding more bread and baking it a second time on a cookie sheet and it came out perfect ^_^
This is the BEST stuffing I have made since we went vegan 8 years ago. So delicious and easy! Unlike others, it did not turn dry and lentils add bunch of flavor, not even mentioning nutrition. Will be making every Thanksgiving and more!
Has anyone tried making this with vegan sausage instead of lentils What about adding other veggies/ingredients like chestnuts Or subbing for a different type of bread (ie focaccia, baguette, etc) Would be curious to know the results with various substitutions! Thanks!
Wonderful, undetectably vegan and easy to prepare! You are a wonder MB! We had this with our Christmas dinner paired with your vegan gravy, mashed cauliflower, lentil loaf and dinner rolls. Truly amazing!
This recipe looks amazing and such an upgrade from the boxed stuffing of Thanksgivings past. My mom is allergic to onions, any suggestions to substitute for this I noticed you mentioned fennel, do I just sautee them as I would the onions Thanks! First year hosting Thanksgiving!
My mom always makes stuffing with sausage in it. I used to LOVE it. Of course, since going vegan, I've had to discover new ways to cook. And guys, you can totally make stuffing without any meat or dairy so easily and it'll taste just as good (without the heartburn later.)
You don't want the stuffing to be dripping wet in stock, but you definitely don't want it to be too dry, either. You have added enough liquid when the bread pieces are no longer dry throughout. Keep adding a little at a time, mixing, and tasting.
The best way to make the stuffing ahead of time is to prepare the recipe all the way up until baking. Instead of baking, store the prepared stuffing in the fridge for up to 3 days. When you're ready to heat it, bake in a 375F oven for 35-40 minutes, or until warmed and crunchy on top.
We're getting into the season for turkey, mashed potatoes and big holiday feasts, so I thought I'd drop this vegan stuffing recipe to keep you entertained! I've always steered away from making recipes purposefully for a vegan thanksgiving or a vegan Christmas, but that was silly and I apologise!
Loads of people who've made the jump to vegan eating must really struggle at this time of year, and I want to do everything within my power to help those people stay on the bandwagon! So, here to reduce your stuffing panic: vegan stuffing!!
This vegan stuffing is rich and insanely buttery. It's packed with herbs and is just screaming out to be married with some vegan chicken or vegan turkey or HECK! Even some vegan beef! I've made this recipe versatile so you can add a couple extra ingredients for variety and I've made a few suggestions below under \"Potential Subs and Additions\".
For me (a northern lad from England) it's hard to imagine a vegan Sunday lunch without stuffing, but I guess I'll concede and acknowledge that we all come from different walks of life and some people haven't had the privilege of meeting a perfect vegan stuffing yet!
Vegan stuffing is basically bread chopped into cubes or crumbs, combined with slow fried onions and herbs, then covered in rich vegetable stock and baked until golden and crispy. Traditionally stuffing isn't vegan because it uses dairy butter and sometimes even eggs, but I've figured out how to get rid of all that stuff.
It's called stuffing because traditionally it's what people stuff turkey with before roasting. I believe stuffing helped to keep things moist and introduced a bunch of extra herby flavour along the way. My vegan stuffing is used to stuff this vegan turkey roast, but can also be baked separately.
My mum always used to make stuffing in balls, formed before baking and then popped in the oven on a baking tray to go golden brown. In the US however it's much more common to make stuffing in a dish which is baked and spooned onto the plate after. This recipe works for both varieties and I've included some suggestions in the recipe notes on how to achieve great results either way.
The main body of your vegan stuffing is bread! This recipe works best with plain white bread OR cornbread - but if you go rogue, try to use a sweet-ish bread, rather than a sourdough or something overly salty.
This recipe also works best if you use stale bread! If you're planning to make this vegan stuffing in a few days, slice up your cubes of bread and spread on a baking sheet and leave to go stale. Alternatively, you can dry out the cubes of bread in the oven (instructions in the recipe!).
I like to use vegan butter for frying in this instance because it gives our vegan stuffing a nice creamy flavour. Fry your onions for a good 15 minutes. This means they'll start to brown ever so slightly and give the vegan butter a nice slow-cooked onion flavour.
If you're planning to make stuffing balls instead of a tray of stuffing (like my mum) then it's time to add the veg stock to the mix! Stir and cover with a tea towel to make sure the bread really soaks up the moisture. I then like to squidge the bread through my fingers a few times at this stage to break it up a little. This stops the vegan stuffing balls from falling apart in the oven.
Time to bake! If you're making stuffing balls, you'll be baking on a baking tray, but if you're baking in a dish, just slide it right in the oven. We're gonna bake just long enough for the outside of the stuffing to get nice and golden and crispy, but the middle should be lovely and moist.
I'm going to use this recipe for christmas dinner this year, and use it to stuff the seitan roast (I'll be using your recipe too). Do you know how many loaves of bread you used I'm probably going to triple the batch so I have some for inside the roast and extra for a lot of stuffing loving people I'll leave a review, but I have no doubt it will be amazing as all I've loved all of your other recipes!
My dad has been making the same stuffing for over 20 years and this year we were doing a vegetarian thanksgiving and needed an alternative to his usual method. We used onions, leeks, and celery because there can never be too many veggies and Oh my goodness this stuffing was incredible. We had it a month ago at Thanksgiving and this is the only thing he wants for Christmas dinner. Thank you!
Made this last Thanksgiving, then again a month later, now thinking about making it this week. We like our stuffing very moist so added twice the broth (used vegan chick'n cubes). My dad's stuffing was the best, however it included meat, this is the next best option since going vegan! I crave this \"stuff\".
One of the best ways to save time (and free up valuable oven space) during the busy holiday season is to make vegan stuffing in the slow cooker. To do so, make the stuffing as normal before transferring it to a greased crockpot. Cook on High for 30 minutes, then on Low for 4 hours.
Nora this was my first time making stuffing from scratch. I came across your recipe and decided to try it for Christmas dinner this year. Turned out amazing and my husband and mother-in-law loved it! Made it exactly how you had it posted! Thank you for an awesome 10+++++++ recipe!
I packed this Thanksgiving vegetarian stuffing with flavor, combining a simple sourdough bread and vegetable broth base with plenty of fresh herbs, apples, cranberries, and (optional) vegan sausage for a crowd-pleasing blend of sweet and savory. Best of all, it relies on just a handful of simple ingredients, including some day-old bread.
Use a sturdy loaf of bread for the best consistency and flavor in this vegetarians Thanksgiving stuffing. I use sourdough for its sturdiness and flavor. However, you could also use a bread combination, like white bread and sourdough, or even regular bread and cornbread for a mixture of flavors. For vegan gluten-free stuffing, use sturdy gluten-free bread.
If you want a plant-based protein but want to avoid processed ingredients, canned lentils could be the best option. It results in super hearty and nutrient-dense plant-based stuffing. Alternatively, mushrooms cooked down with some sage will brown and become tender for a slightly lighter dish. 59ce067264