This is the season for comfort food! And what’s more comforting than a big bowl of stuffing? This vegan stuffing recipe is hearty, flavorful, and will have everyone at the table coming back for seconds (and thirds!)
📖 Recipe
Ingredients
- 4 tablespoons olive oil, divided
- 1 carrot, small, diced
- 1 onion, small, diced
- 1 celery stalk, diced
- 1 cup shiitake mushrooms, roughly chopped
- 1 tablespoon fresh sage, finely chopped or dried
- 1 tablespoon fresh thyme, replace with dried if needed
- 1 green apple, medium, chopped
- 4 cloves garlic, minced
- 1 cup vegetable broth, plus an extra ½ cup
- 1 lb white bread, cubed and dried overnight
- ½ cup pecans, toasted
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper, to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
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Prepare the bread a night before preparing this dish. Cut your bread into cubes and place it in a large bowl to dry out to turn it into stale bread (*See notes on how to make it quicker if you can’t wait).
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Preheat the oven to 350ºF or 175ºC.
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If you haven’t toasted your pecans, do so by placing them in a large skillet over medium heat. Toast for 2 to 3 minutes, shaking the pan frequently to avoid burning. It’s ready once a roasted fragrance invades the kitchen. Reserve.
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Place a large oven-safe skillet over medium heat, and add 2 tablespoons of olive oil, carrots, onions, celery and shiitake mushrooms. Cook, stirring occasionally, for about 5 minutes.
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Add the remaining olive oil, apple cubes, garlic, sage, thyme, a good pinch of salt and freshly cracked black pepper. Cook for a further 2 minutes, and pour the vegetable broth. Taste for seasoning and adjust accordingly.
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Add the bread cubes and roasted pecans evenly, cover the pan with foil and bake in the oven for 20 minutes, stirring halfway through.
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After 20 minutes, carefully remove the foil and bake for a further 10 minutes to brown and crisp.
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Remove and let it cool for 5 minutes. Garnish with chopped parsley and serve.
