Happy Thanksgiving! Or happy turkey-free turkey day, as I like to say. People often ask me if I’m sad or somehow disappointed by the fact that I don’t eat turkey on Thanksgiving. My answer is HECK to the no because the sides + desserts are truly where it’s at (at least, for me). And one of my holiday favs? This stuffing. Which is the best vegan stuffing ever, in my humble opinion.
I’ve made this several years in a row and it’s always been a hit. What makes my version of the best vegan stuffing ever different? Well, while most veg-friendly stuffing recipes use veggie broth, I go a different route with liquid and coconut aminos and nutritional yeast for flavor.
I also use sprouted bread (Angelic Bakery is my favorite brand, but Ezikel or any other sprouted bread will work) instead of regular, which happened circumstantially originally, but ended up being delicious and has therefore remained part of the recipe.
Then, all you gotta do is add some flax to bind it up, bake, and enjoy.
Please pardon these mediocre-quality photos; my camera battery is no longer holding any charge and hardly working, and I am ordering a new camera hopefully this week (YAY!) and will replace them in a week or so.
The Best Vegan Stuffing Ever
Active Time: 20 minutes
Bake Time: about 1 hour
Servings: Approximately 8.
- 1 loaf sprouted bread (again, Angelic Bakery is my favorite, but Ezikel or similar will work)
- 1.5 tablespoon olive oil
- 1.5 tablespoons vegan butter (can sub more oil if desired)
- 1 clove garlic
- 1 small shallot
- 1/2 cup thinly sliced celery
- 1/4 cup thinly sliced carrots
- 2 tablespoons liquid aminos (can sub soy sauce with mixed results)
- 1 1/2 tablespoons coconut aminos (I get mine at Trader Joe’s)
- 1/4 cup nutritional yeast
- 3 – 3 1/4 cups water
- 1/4 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1.5 tablespoons ground flax (can sub chia seeds if desired)
1. A few hours before, set out bread to dry. If in a rush, toast very lightly in the oven at 300 degrees F for 4-5 minutes. Set aside.
2. Mince garlic clove, and dice shallot, carrots and celery. In a small saucepan, warm oil and butter over medium heat. Add garlic and shallot and cook until shallot is translucent, about 5 minutes. Add carrots and celery and continue to cook until they are both soft, about 10 additional minutes.
3. Reduce heat to low and add liquid and coconut aminos to deglaze the pan. Cook for an additional minute or two. Add dried sage and stir.
4. Preheat oven to 350 degrees F. Cube bread and place in a large bowl. Add cooked vegetable/amino mixture, ground flax, nutritional yeast, and 3 cups water. Stir well. If stuffing appears dry (all bread cubes should be at least a little wet), add remaining 1/4 cup water, otherwise omit.
5. Place into a well-oiled pan and bake for 35-45 minutes. Change oven setting to broil and broil for an additional 5-10 until top is brown and crispy.
6. Enjoy with cranberry sauce and whatever else your stuffing heart desires! Keeps well in the fridge for a day or two (stuffing goes bad fast, so please don’t eat it in a week).