Vegan Stuffing

4.95 from 19 votes

Delicious vegan stuffing packed with slow-cooked onions and aromatic sage. It's buttery and herby, so it's ideal for a vegan thanksgiving or vegan christmas dinner.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: All

Keyword: vegan stuffing

Servings: servings

Calories: 263kcal

Author: Richard Makin

Equipment

oven

Ingredients

285 g bread cut into small cubes (ideally stale)
110 g vegan butter
1 onion finely chopped
2 tablespoon fresh sage finely chopped
2 stalks celery finely cubed
2 cloves of garlic peeled and finely minced
2 tablespoon fresh parsley finely chopped
2 tablespoon fresh rosemary finely chopped
2 tablespoon cornstarch aka cornflour
Pinch of flaky sea salt and ground black pepper
350 ml vegetable stock boiling hot

Metric - US Customary

Instructions

If you’re using fresh bread instead of stale, preheat the oven to 130 °C and spread the bread cubes out on a baking tray. Place in the oven to dry out for 20 minutes before removing and leaving to cool. Change the oven temperature to 170 °C.
285 g bread
Place a large frying pan over medium/low heat and add the vegan butter. When melted, add the onion and fresh sage. Fry for a total of around 15 minutes, stirring often, until the onions are starting to brown.
110 g vegan butter, 1 onion, 2 tablespoon fresh sage
Add the celery, garlic, parsley and rosemary. Fry for an extra few minutes until the celery has softened then remove from the heat.
2 stalks celery, 2 cloves of garlic, 2 tablespoon fresh parsley, 2 tablespoon fresh rosemary
In a mixing bowl, combine the bread cubes and cornstarch. Add the cooked onion and herbs mixture then stir to combine. Season the mixture with salt and pepper to taste.
2 tablespoon cornstarch, Pinch of flaky sea salt and ground black pepper
If making stuffing balls, pour the hot vegetable stock over the mixture and stir to combine. Cover with a teatowel and leave to soak for 5 minutes. Use your hands to divide the mixture into 10-12 balls and place on a lined baking tray. Place in the oven to bake for 20 minutes.
350 ml vegetable stock
If making a dish of scoopable stuffing, transfer the mixture to an oven-proof dish then pour over the hot vegetable stock. Place in the oven to bake for 20 minutes. Remove from the oven and serve.

Notes

1. This recipe can be made in two ways. Here in the UK we tend to form stuffing into balls and bake on a tray in the oven. If you're looking for this method, you'll need to soak the stuffing mixture in stock for 5 minutes before forming the balls. I'd also really recommend really squidging the mixture with your hands a few times before forming the balls. This helps to break down some of the bread which helps to hold the stuffing together. If you're after a US style scoopable dish of stuffing, simply put the mixture in your dish of choice and pour over the vegetable stock before baking.

Nutrition