Vegan Stuffing

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 12/15/20
Vegan Stuffing

The Spruce / Kristina Vanni
Prep: 20 mins
Cook: 115 mins
Total: 2 hrs 15 mins
Servings: 8 servings
Yield: 1 pan
Nutrition Facts (per serving)
224 Calories
8g Fat
33g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 224
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 638mg 28%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 6g
Vitamin C 6mg 32%
Calcium 109mg 8%
Iron 3mg 15%
Potassium 212mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegan version of a Thanksgiving stuffing is virtually indistinguishable from the traditional holiday side dish that has graced family dinner tables for generations. The bread, vegetables, and savory spices are all the same as the original. Vegetable broth is used in place of chicken or turkey broth as an easy vegan swap. The only difference between this vegan variation and the classic stuffing is the use of an egg as a binder for the dish. Instead, ground flaxseed is mixed with water to create what is known as a "flaxseed egg." When these two ingredients combine they begin to gel and this quality helps bind ingredients the same way an egg does. The flaxseed also adds additional flavor and texture to the stuffing.

Ingredients

  • 1 pound white bread such as baguette or ciabatta, torn into 1-inch pieces

  • 3 tablespoons extra virgin olive oil

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 2 1/2 cups vegetable broth

  • 1 tablespoon ground flaxseed

  • 2 1/2 tablespoons water

  • 1/3 cup chopped fresh parsley

  • 1 teaspoon dried sage

  • 1 teaspoon dried rosemary

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients. Preheat oven to 250 F.

    Vegan Stuffing

    Kristina Vanni

  2. Place the torn bread into a rimmed baking sheet and toast for 45 to 60 minutes or until the bread is dry. Once the bread is ready, place in a large bowl and set aside. Increase the oven temperature to 350 F.

    Vegan Stuffing

    Kristina Vanni

  3. In a large pan over medium heat, add olive oil, onions and celery and sauté for 4 to 5 minutes until onions are translucent.

    Vegan Stuffing

    Kristina Vanni

  4. Remove from the heat and add the vegetables to the large bowl with the bread.

    Vegan Stuffing

    Kristina Vanni

  5. Pour the vegetable broth over the mixture and gently toss.

    Vegan Stuffing

    Kristina Vanni

  6. In a small bowl, combine the ground flaxseed and water. Allow to sit for 1 or 2 minutes for the ingredients to combine and being to gel.

    Vegan Stuffing

    Kristina Vanni

  7. Add the flaxseed mixture, fresh parsley, dried sage, dried rosemary, dried thyme, salt and pepper to the bowl. Gently toss to combine.

    Vegan Stuffing

    Kristina Vanni

  8. Transfer the stuffing to a 9 x 13-inch baking dish. Cover with foil and bake for 45 minutes. Remove the foil and bake 10 minutes more or until the top is golden brown.

    Vegan Stuffing

    Kristina Vanni

  9. Garnish with additional fresh parsley, if desired. Enjoy with your favorite tofurkey!

    Vegan Stuffing

    Kristina Vanni

Tip

  • When preparing bread to make stuffing, be sure to tear, rather than cut your bread. When you tear the bread by hand, you get these wonderfully irregular pieces as opposed cubes with neat edges. This creates a wonderful texture and extra surface area for toasting and browning which leads to a more beautiful stuffing. All of those nooks and crannies that are created by tearing the bread become the perfect places for the vegetables and herbs to settle. Also, dry the bread pieces out in the oven rather than leaving them out on the counter overnight to stale. Toasting and dehydrating the bread in the oven removes the moisture evenly. Allowing bread to stale at room temperature is unreliable and requires more planning ahead. Toasting the torn bread in the oven creates a crisp texture more like a crouton that is perfect for absorbing all the beautiful flavors of the stock, vegetables, and herbs.