Everything you love about stuffing. The satisfying golden buttery crunch gives way to a perfectly soft interior - and best of all, it's 100% vegan (and 100% delicious!)
Yield: 8people
Ingredients
9-10cupsstale or toasted bread cubesAbout 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*
4ounces+ 2 tablespoons vegan butterdivided; I like Miyokos unsalted cultured vegan butter for this recipe; 4 ounces is half the block
1mediumyellow oniondiced; about 2 cups
2largecelery stalksdiced, about 1 cup
1/8 + 1/2teaspoonkosher saltdivided
4clovesgarlicpeeled and minced
2tablespoonsfresh sage leaveschopped fine
1tablespoonfresh rosemaryminced
2 + 1tablespoonsfresh parsleyminced; reserve 1 tablespoon for garnish
1/4teaspoon freshly ground black pepper
1 1/2cupslow-sodium vegetable broth
Equipment
1 8-inch by 8-inch baking pan
Instructions
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.
Garnish
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!
Notes
* More about bread varieties: This stuffing recipe is very forgiving and is delicious with all kinds of breads! I love a mix of Italian and sourdough but I'll often throw in a few crusts I've saved in the freezer from my daughter's sandwiches which are just straight-up white bread. Stale French bread is also delicious!Inspired by How Sweet Eats' gorgeous stuffing; adapted from bon appetit