Name: Vegan Simple and Savory Stuffing
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
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

Vegan Simple and Savory Stuffing

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My Vegan Simple and Savory Stuffing is a heathy plant-based adaptation of the version I grew up on.

Author: Susan Cooks Vegan
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

Scale

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

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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

Find it online: https://susancooksvegan.com/vegan-simple-and-savory-stuffing/