My Vegan Simple and Savory Stuffing is the combination of toasted bread, aromatic seasonings and the tender, chewy interior and crispy crust that makes this dish everyones holiday favorite. This recipe includes lentils and uses onion, celery, tart apple, carrot, garlic, mustard and a mixture of herbs to flavor the bread.
This a heathy plant based adaptation of the version my father made for us every year. It still has the essence of the old time family favorite, while meeting my families nutritional needs and ethical beliefs. I thought it is time to get this recipe out of my head and onto my blog so that I can share it’s deliciousness with you and your families.
Keep The Harmony of The Holidays
This Vegan Simple and Savory Stuffing is the perfect dish to keep the peace during gatherings. Sadly, there are still people who do not accept veganism. If you are in a family that is not tolerant of your choices and unwilling to make accommodations for you at the holidays, bring this dish!
It has lentils and loads of vegetables and holiday spices you won’t have the feeling of missing out (or get stuck eating plain bread and salad like me) Make this ahead of time and warm up in the oven.
Stuffing Or Dressing?
Technically this dish should be called dressing because it is not stuffed into anything (certainly NOT a turkey…ever!) It may be a regional thing but I’ve always called this dish stuffing. What do you call it in your house?
Ingredients Needed To Make Vegan Simple and Savory Stuffing
-12 slices of bread, cubed or 10 cups
-2 flax “eggs” 2 tbsp flax mixed with 6 tbsp water
-4 shallots or 1 small onion, diced
-3 small carrots, shredded
-3 large ribs of celery, halved and sliced
-2 tart apples, grated
-1 cup cooked green lentils
-4 cloves garlic, finely diced
-2 tbsp mustard powder (can sub liquid)
-2 tbsp sage
-1/2 cup plant butter
-3-4 cups vegetable stock
More Holiday Recipes To Try
If you are looking for more recipes to accompany this Vegan Simple Savory Stuffing give these a try:
Appetizers For Your Table
Main Dish
–Sage & Butternut Squash Risotto
–Cranberry & Walnut Hasselback Squash
Desserts
-Raspberry Swirl Cheesecake Bars
Sharing Is Caring!
When you make this Vegan Simple and Savory Stuffing share it with me at @SusanCooksVegan and #Susancooksvegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give this recipe a star rating.
Thanks for the love, my friends!
In gratitude,
Susan
PrintVegan Simple and Savory Stuffing
My Vegan Simple and Savory Stuffing is a heathy plant-based adaptation of the version I grew up on.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 Servings 1x
- Category: Main dish, Side dish, Holiday recipes
- Method: Bake
- Diet: Vegan
Ingredients
- 12 slices of bread, cubed or 10 cups
- 2 flax “eggs” 2 tbsp flax mixed with 6 tbsp water
- 4 shallots or 1 small onion, diced
- 3 small carrots, shredded
- 3 large ribs of celery, halved and sliced
- 2 tart apples, grated
- 1 cup cooked green lentils
- 4 cloves garlic, finely diced
- 2 tbsp mustard powder (can sub liquid)
- 2 tbsp sage
- 1/2 cup plant butter, melted
- 3–4 cups vegetable stock
Instructions
- Prepare the breadcrumbs by either the night before or the day of. The night before cube the bread and set it in a large bowl to dry out. They day of, lay bread on a baking tray and toast in the oven at 230F for 10-12 mins. Flipping halfway. You want it to be the texture of day old bread, noticeably dry but not rock hard.
- Preheat oven to 350 degrees F (176 C) and line a 9×13 pan or dish with tinfoil or spray with non-stick spray.
- Prepare flax egg. Mix flax with water and set aside to gel.
- Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent – about 5 minutes. Set aside.
- To the bowl of bread, pour the vegan butter and most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, carrots, apple and lentils) and mix with a wooden spoon.
- The key is to make sure the mixture is moist but not soggy. If formed into a loaf it should hold its shape but liquid shouldn’t squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and not get crispy. If too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
- Pour into the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
- Remove from oven and let cool slightly before serving. Store leftovers covered and refrigerated for up to 4 days
Notes
If using a larger pan adjust the recipe
