November 14th, 2017
Recipe By: Ann Vallely
Vegan Stuffing
( serves: 6-8 )
Prep Time: 1-2 Days
Cook Time: 1 Hour


- 2 loaves French bread

- 8 stalks diced celery

- 2 onions diced

- 2 packages crimini mushrooms sliced

- 64 oz vegetable stock

- 1 stick Earth Balance butter

- 1 tsp ground sage

- 1 tsp poultry seasoning

- 1 bay leaf

- 1/2 tsp garlic salt

- Salt & pepper to taste


- Preheat oven to 400 degrees fahrenheit.

- You will need to prepare for this recipe a day or two in advance. Rip the bread into bite size pieces, but not too small. Spread out on a baking sheet and let it sit out for a day or two. You want it to get good and stale. You can speed it up by heating it in a oven at 350 degrees for about 10 minutes.

- Heat vegetable stock in pot. Add the ends of the onion and celery after chopping to the stock. (Some people would discard these but I think it enriches the broth). Also add the bay leaf to the broth. Bring to a boil and simmer for half an hour.

- Heat the stick of butter in a large sauce pan. Add the onions, celery, and mushrooms. Add 1/2 tsp of ground sage and 1/2 tsp of poultry seasoning. Salt and pepper to taste. Heat until veggies are soft. I like to put a lid on it while cooking to create a larger amount of moisture.

- Put stale bread crumbs in a large mixing bowl. Add the heated veggie mixture and the rest of the spices and garlic salt. With a large ladle, add hot broth a spoonful at a time. This is where there in no exact measurements. Mix all of the ingredients in the bowl adding the broth as you go. It should end with a semi mushy consistency, while retaining the shape of the bread crumbs. Salt and pepper to taste. I highly recommend tasting the mixture as you go, adding any ingredients that seem needed.

- Grease a large baking dish, add stuffing, cover with tin foil, and bake for 30 minutes. Remove tin foil and cook till the top browns.

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