By Gena Hamshaw
- Total Time
- About 1 hour, plus drying
- Rating
- 4(604)
- Notes
- Read community notes
The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it’s in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn’t dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone — vegans and otherwise — coming back for seconds.
Learn: How to Cook a Turkey
Learn: How to Make Stuffing
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:6 to 8 servings
- 1(1-pound) baguette or peasant loaf, cut into 1-inch cubes (about 10 cups)
- ½cup pecans (2 ounces)
- 4tablespoons vegan butter, plus more for greasing the dish
- 1large onion, chopped (about 1½ cups)
- 3 to 4celery stalks, chopped (about 2 cups)
- 3tablespoons finely chopped fresh sage leaves
- 2tablespoons fresh thyme leaves
- ¼cup chopped parsley
- 3cups low-sodium vegetable broth
- Kosher salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
310 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 8 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.
Step
2
Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.
Step
3
Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.
Step
4
Add the bread to the skillet and 2½ cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)
Step
5
Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining ½ cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.
Ratings
4
out of 5
604
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Catherine
Sautéed chopped mushrooms contribute to moisture and texture. I like to use brown / crimini.
Karen N
Chopped apples, preferably something a bit tart, adds a nice touch.
Barbara
Quite similar to the vegan dressing I made a few times - I used oil instead of butter and added chopped apple. I wouldn't use pricey pecans in this; they'll get lost. Use walnuts instead.
becky w
Delicious! Used a farm style hard crust loaf and axed the pecans due to food allergies. I made it the day before and heated it in a 350 oven covered for around an hour for the day of.
c
haven't made it yet, but wanted to address "how to achieve that signature texture without the eggs".So simple! Use flaxseed meal. Works every time.1 tbsp flaxseed, 3 tbsps water. Let sit about 5 minutes. Voila! Add in place of eggs.
Nimble
I added about a cup of chopped cremini mushrooms and reduced the total broth by 3/4 cup (1/4 while mixing and skipped the final drizzle) to offset the extra moisture. The pecans were delicious as written and added great flavor. Don’t leave them out. This will be our staple stuffing in the years to come.
s
Sautéed mushrooms along with mushroom broth add a nice flavor. Limit broth use to 2 - 2.5 cups to prevent it from being too moist.
Sanjib
Did not really care too much for the taste. I had to cook for 1.5 hrs before the stuffing set. Likely cold have added less broth before putting the stuffing in the oven. Stuffing held up well so the eggs were not mixed. Stuffing tasted odd. Like other people have mentioned, the stuffing needs some tartness and maybe sweetness. Dried cranberries msg help. I had some lemon so the dish was palatable.
Leela
amazingly delicious—better than the traditional by far. Thank you!
Nonnie
try 1/2 whole wheat bread next time for my "fiber"philes
Teragram
Delicious- made for Thanksgiving 2021. But- I would omit or reduce the pecans next time. I love pecans, but the recipe as written is just too much.
Salvatore
I make a very similar style of stuffing, but never thought about adding pecans. Thanks for the idea! Oh, sautéed mushrooms are a great addition if you're into that.
LH
For the mushrooms - do you sautee them with the onions & celery or separately?
c
haven't made it yet, but wanted to address "how to achieve that signature texture without the eggs".So simple! Use flaxseed meal. Works every time.1 tbsp flaxseed, 3 tbsps water. Let sit about 5 minutes. Voila! Add in place of eggs.
Nimble
I added about a cup of chopped cremini mushrooms and reduced the total broth by 3/4 cup (1/4 while mixing and skipped the final drizzle) to offset the extra moisture. The pecans were delicious as written and added great flavor. Don’t leave them out. This will be our staple stuffing in the years to come.
Cassandra
Made as written except, I only subbed out the vegan margarine for olive oil and walnuts for pecans since I had those on hand. I accidentally forgot about the walnuts in the oven and burned half of them, but if you're wondering if you can skip the nuts... you can.
Danielle
I thought this was great. I used a vegetable stock I refortified with mirepoix, bay, napa cabbage stalks, tamari, and konbu. I also added roasted, shelled chestnuts which was a joy.
Sonia
When you bake it at the end what temperature is it supposed to bake at?
Kate
I assume it’s all at 350
Eliza
Used 1 t dried sage, a bit more than half a tsp of ground thyme. Since using dried herbs used more parsley. Also used better than bouillon's roasted garlic broth, sprinkled a bit of chopped apple on top. SO good.
s
Sautéed mushrooms along with mushroom broth add a nice flavor. Limit broth use to 2 - 2.5 cups to prevent it from being too moist.
sharon
I always add cranberries, not the sweetened dried ones. Adds a great tart flavor to the dressing. I also add chestnuts but that won’t work if you want nut free.
Kim
Also curious as to whether or not this can be made in advance?
Ko
I like to add apples, fennel and vegan sausage too.
Private notes are only visible to you.
