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.
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.
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:
- Slow Cooker Sourdough Herb Stuffing – set it and forget it!
- Herbed While Rice & Quinoa Stuffing – perfect for your gluten-free guests
- Vegetarian Caramelized Onion & Chanterelle Mushroom Stuffing – sooo good
- Wild Rice & Lentil Stuffed Delicate Squash – not stuffing but stuffed squash and SO GOOD so I had to share!
Vegan Buttery Herb Stuffing
- 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
- 1 8-inch by 8-inch baking pan
Prepare the pan and preheat the oven
- Grease an 8-inch by 8-inch baking pan with one of the tablespoons of vegan butter. Preheat the oven to 350 degrees Fahrenheit.
Prepare the bread cubes
- 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.
- Place bread cubes into a large bowl and set aside.
Saute the veggies
- 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.
- Add the garlic, sage, rosemary, 2 tablespoons parsley, and pepper. Cook, stirring frequently, until the garlic is soft and fragrant, 1-2 minutes.
- Pour one cup of the broth into the veggies and stir. Remove from heat
Assemble the stuffing
- 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.
- Taste stuffing and add more salt and pepper if desired.
- Pour stuffing into the baking pan and spread evenly.
Bake the stuffing
- Bake until golden, 20-25 minutes.
- Melt remaining 1 tablespoon vegan butter and brush it over the top of the stuffing with a pastry brush. Sprinkle with the remaining 1 tablespoon of parsley to garnish. And serve!