Easy, Basic Vegan Stuffing
As someone married to a guy who loves stuffing more than the majority of any other food, believe me (and him) when I say this stuffing is epic and delicious. It's simple and just full of flavour!
Servings: 8 -10 servings
Calories: 2609kcal
Ingredients
- 2 flax eggs 2 tbsp flax meal + 6 tbsp warm water
- 2 small onions 1 medium onion, diced
- 3 medium carrots
- 3 ribs celery
- 1/4 cup vegan butter/margarine + more to grease the baking dish
- 1 tbsp minced garlic about 3-4 cloves
- 1 tsp ground sage
- 2 tsp dried thyme or 2 tbsp fresh thyme
- 2 tbsp dried parsley
- 4 cups water
- 2 tbsp + 1 tsp mushroom broth powder or use 4 cups of your favourite seasoned vegetable broth instead
- 16 cups stuffing croutons or just cubes of stale bread
- Salt and pepper to taste
Instructions
- Preheat oven to 325F.
- In a small bowl, combine the ingredients for the flax egg and let gel for about 10 minutes.
- In a food processor, blitz onion, carrot, and celery until you get a uniform mince.
- In a large pan/pot over medium heat, melt the vegan butter and add the onion, carrot, and celery mixture to cook until softened (about 6-7 minutes). Add the garlic and cook until fragrant (1-2 minutes).
- Once the veggies have softened, add the dried herbs (sage, thyme, and parsley) to the pan and stir to rehyrdate the herbs.
- Add the flax egg mixture and vegetable broth (if you don't like a soggy/homogenous stuffing, start with 3 1/4 cups and add more as needed) and stir to mix everything.
- Bring to a simmer and then add the stuffing croutons. Stir to coat and absorb the liquid into the bread. Add salt and pepper to taste.
- Transfer to a greased baking dish (I used a 9x13 sized casserole dish) and dot with a couple extra bits of butter for extra richness. You can leave this out but it does help brown it a bit more.
- Bake for 30 minutes or until the top is golden.
Nutrition
Calories: 2609kcal | Carbohydrates: 489g | Protein: 72g | Fat: 37g