World’s Best Vegan Stuffing
Stuffing is one of my favourite dishes on the table at Thanksgiving PERIOD. I would always make my stuffing recipes EXTRA large so that there would be leftovers the next day… no matter how many people were sitting at our table. Because let’s be honest.. when you run out of stuffing for left-overs you kind of lose the soul of the meal… This stuffing is one of my favourites and I think you’re going to love it too!
Servings Prep Time
8people 15minutes
Cook Time
30minutes
Servings Prep Time
8people 15minutes
Cook Time
30minutes
Ingredients
Ingredients:
Instructions
  1. Preheat the oven to 350F and whip up your flax egg. Combine flax and water in a small dish and mix together, set aside.
  2. Slice bread into small cubes and set aside. Note: If the bread is fresh slice it into cubes, spread it out on a baking sheet and leave it out on the counter over night to help dry it out.
  3. Saute your onion and celery with salt and vegan butter until they become translucent. Add in your garlic, herbs and pepper and cook for another minute.
  4. Mix together everything in the pan with the bread, nutritional yeast, flax egg, apples and 1 c of stock in large mixing bowl. Continue adding 1/2 c stock until the the bread reaches a moist consistency. It shouldn’t be so wet that there is liquid collecting in the bottom of the bowl but it needs to be really moist so it doesn’t dry out in the oven.
  5. Pour into a 9″ X 13″ baking dish and bake on 350F for 30 minutes or until the top gets crispy.
Recipe Notes

Will keep in the fridge for up to 1 week.

If you want the gravy to have a really rich flavour, I would recommend using vegan butter instead of oil!

You can use gluten free bread for the stuffing if you choose!