Recipe #1 of 2 featured in Easy Vegan Side Dishes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 to 8
10 cups cubed stale or day old bread (preferably crusty bread like a baguette, sourdough, or ciabatta)
*gluten-free substitutions: gluten-free bread or gluten-free prepared cornbread mix, garbanzo beans, mushrooms, potatoes, or cauliflower
1 small onion
4 cloves of garlic
4 celery stalks
1 big carrot
1 cup chopped walnuts
*nut allergy substitutions: pumpkin seeds or omit all together
1/4 cup chopped sage (about half a handful of sprigs, substitute 1 tbsp. of dried sage)
1/4 cups extra virgin olive oil
1/4 cup vegan butter (substitute for more olive oil)
1 1/4 to 1 1/2 cups of unsalted veggie stock
1/2 tsp. sea salt
1/4 tsp. pepper
Preheat oven to 350º Fahrenheit.
Cut bread into cubes. Prep veggies. Dice the onions and celery. Mince the garlic and carrot. Chop the walnuts and sage.
Preheat a large pot to medium heat on a stove top for about 2 minutes.
Add in the olive oil and vegan butter and let heat up for a couple more minutes or until the butter has melted through.
Add the onions, garlic, celery, carrot, and walnuts to the pot and sauté for till the veggies have softened.
Mix in the bread till all the ingredients are combined and the bread has soaked up the juices.
Pour in the 1 1/4 cups of veggie stock and season with the salt and pepper mixing everything thoroughly. If the mixture is still too dry, add another 1/4 cup of veggie stock.
Transfer the mixture to a baking dish (I used an 3" x 8" glass dish), and pack the stuffing into the dish tightly using a spoon or spatula.
Bake for 25 minutes or until golden brown and crusty on top.
Make-ahead: Complete till step 8 and refrigerate up to 2 days in advance or freeze up to 1 week in advance before cooking and serving.
Notes: Fully cooked stuffing keeps for 1 one week refrigerated or two month in the freezer.
Written recipe #2 - Classic Vegan Green Bean Casserole
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