Classic Thanksgiving Stuffing (Vegan)
Classic Thanksgiving stuffing, veganized! Just as good as the original but 100% vegan and cruelty-free. A simple recipe that you can make ahead for a healthy, delicious, and stress-free Thanksgiving!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons vegan butter
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, (finely chopped)
- 2 leeks, (white and light green parts only, diced)
- 1 carrot, (diced)
- 1 small bell pepper, (diced)
- 1 Granny smith apple, (unpeeled and chopped)
- 2 cloves garlic, (minced)
- 1 cup vegetable broth, (plus extra ½ cup as needed)
- 1 loaf of day-old French bread or other bread (approximately 6 cups), (cubed)
- ¼ cup dried unsweetened cherries
- ½ cup pecans, (toasted)
- Salt and pepper to taste
- Minced parsley for garnish
Instructions
- 1
Preheat the oven to 350ºF or 175ºC.
- 2
Heat a deep skillet or saucepan over medium heat, then add the vegan butter and olive oil.
- 3
Once melted, add in the sage, leeks, carrot and bell pepper and cook for 3-5 minutes.
- 4
Once the leeks are translucent, add the garlic, chopped apple and a generous amount of salt and pepper.
- 5
After the apples have cooked for 2 minutes, pour in the vegetable broth and season with more salt and pepper as needed. Saute the mixture for 1 to 2 more minutes.
- 6
While the vegetable mixture is cooking, chop or tear the bread into approximately 1/2-inch squares and place in a 9x9 inch casserole dish. Add the dried cranberries and pecans to the bread and spread evenly.
- 7
Pour the vegetable mixture over the bread and spread evenly.
- 8
Cover the pan tightly with aluminum foil. Bake for 30 minutes, stirring the stuffing halfway through cooking to help meld the flavors.
- 9
Remove the foil and bake for an additional 10-15 minutes until the stuffing is golden brown and crisp on top.
- 10
Remove and let cool 5 minutes. Top with minced parsley.