Description
This Easy Buttery Herb Vegan Stuffing is a delicious and comforting side dish perfect for holiday meals or cozy dinners. Made with day-old sourdough or gluten-free bread cubes, sautéed vegetables, fresh herbs, and a rich vegan butter base, this stuffing is both flavorful and plant-based. The bread is toasted for extra texture, then combined with a savory vegetable broth infused with ground flaxseed before baking to golden perfection.
Ingredients
Bread
- 1 large loaf of sourdough, day-old bread, or 1 batch gluten free bread recipe (or favorite gluten free bread, 1 day old)
Vegetables & Herbs
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup diced onions
- 5 cloves garlic, minced
- 1/3 cup chopped sage
- 1/3 cup chopped rosemary
- 1/3 cup chopped thyme
Other Ingredients
- 1 cup (226 g) salted vegan butter
- 2 cups (480 mL) vegetable broth
- 2 tbsp ground flaxseed
Instructions
- Prep: Ensure your gluten-free or sourdough bread loaf is a day old. Dice the bread into cubes. If you’re preparing the bread the same day, dry it out by spreading the cubes on a baking sheet and baking at 300°F (150°C) for 10 minutes to toast and enhance flavor.
- Grease the Dish: Lightly grease a 9×13" casserole dish using 1 tablespoon of melted vegan butter or olive oil. Add the cubed bread to the dish and set aside. Preheat your oven to 350°F (175°C).
- Sauté the Vegetables and Herbs: In a large pot, melt the vegan butter over medium-high heat. Then reduce heat to medium and add the minced garlic, chopped celery, carrots, onions, sage, rosemary, and thyme. Sauté until onions are translucent and carrots soften, approximately 5-7 minutes. Remove from heat.
- Toss the Mixture: Pour the sautéed vegetable and herb mixture into the casserole dish over the cubed bread. Toss gently to ensure the bread cubes are evenly coated with the flavorful mixture.
- Combine Broth and Flaxseed: In a separate bowl, whisk together the vegetable broth and ground flaxseed until well combined. Pour this mixture evenly over the bread and vegetable mixture in the casserole dish.
- Bake Covered: Cover the casserole dish with parchment paper or aluminum foil and bake for 20 minutes at 350°F (175°C).
- Bake Uncovered: Remove the cover and continue baking for an additional 30 minutes or until the top of the stuffing is lightly golden brown and crispy.
- Serve and Store: Remove the stuffing from the oven. Serve warm and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- Using day-old bread helps achieve the perfect texture for stuffing. Fresh bread can be dried in the oven as described.
- Fresh herbs contribute much more flavor than dried herbs, but if unavailable, substitute with 1 tablespoon each of dried sage, rosemary, and thyme.
- Ground flaxseed adds a subtle nutty flavor and helps bind the stuffing ingredients together.
- For a richer flavor, consider using salted vegan butter, or adjust salt to taste if using unsalted.
- Covering the stuffing during the initial baking helps it remain moist, while baking uncovered at the end creates a crispy top.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
