Vegan Butter & Herb Stuffing
This Vegan Butter & Herb Stuffing is the perfect Thanksgiving sided dish! Onions, celery, garlic, fresh herbs and cubed bread all tossed in broth!
Ingredients
- 12 cups bread cubed - I used a mix of ciabatta and french
- 6 tablespoons vegan butter
- 2 cups yellow onion diced
- 2 cups celery diced
- 5 cloves garlic diced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon poultry seasoning*
- 1/2 bunch parsley finely chopped
- 3 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 cups broth I used vegan chicken broth
- 2 tablespoons aquafaba***
Instructions
- Cube the bread and spread it out on 1 or 2 baking sheets.** Preheat the oven to 350 degrees and bake for 15 minutes. It should be dry like croutons.
- Meanwhile, melt the butter in a pan over medium heat. Add the onion, celery, garlic, salt, pepper and poultry seasoning. Cook for 5 minutes, stirring frequently. Add the fresh herbs and cook for another 3 minutes. Stir in 1 cup of broth and remove from the heat.
- Combine the bread and veggie mixture in a large mixing bowl. Toss to combine. Add the remaining 1 cup of broth & the aquafaba and toss until moist and combined. Transfer to a greased 9x13 baking dish.
- Bake uncovered for 45 minutes - be sure to check it after 30 minutes to make sure it isn't getting too browned on top. If it is, you can cover it with foil for the last 15 minutes of cooking.
- Remove from the oven and serve immediately.
Video
Notes
*Poultry seasoning is just a seasoning blend - you can find it in the spice aisle at the grocery store.
**If prepping the bread the day before cooking, spread the cubes out on a baking sheet, cover with a kitchen towel and allow to dry out overnight.
***Aquafaba is the liquid in a can of chickpeas - it will act as the binder.
Nutrition
Calories: 319kcal | Carbohydrates: 48g | Protein: 10g | Fat: 10g