Vegan Stuffing

Name: Vegan Stuffing
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1/4 cup olive oil; 1/2 pound sliced fresh mushrooms; 2 celery ribs, diced; 1 large onion, chopped; 3 garlic cloves, minced; 1/2 cup minced fresh parsley; 1-1/2 teaspoons salt; 1-1/2 teaspoons rubbed sage; 3/4 teaspoon dried thyme; 1/4 teaspoon pepper; 8 cups cubed day-old French bread; 1 cup coarsely chopped pecans, toasted; 2 to 2-1/2 cups vegetable broth

Total Time Prep: 25 min. Bake: 45 min.

Yield 8 servings

Test Kitchen Approved

Fresh herbs and savory mushrooms make this flavorful vegan stuffing recipe a crowd-pleaser. Bake a pan for the holidays or serve it as an easy weeknight side dish.

Ingredients

1/4 cup olive oil
1/2 pound sliced fresh mushrooms
2 celery ribs, diced
1 large onion, chopped
3 garlic cloves, minced
1/2 cup minced fresh parsley
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
3/4 teaspoon dried thyme
1/4 teaspoon pepper
8 cups cubed day-old French bread
1 cup coarsely chopped pecans, toasted
2 to 2-1/2 cups vegetable broth

Directions

Preheat oven to 325°. In a large skillet, heat oil over medium heat. Add mushrooms, celery and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in parsley, salt, sage, thyme and pepper; remove from the heat. In a large bowl, combine bread, vegetable mixture and pecans. Stir in broth. Transfer to a greased 13x9-in. baking dish.
Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

Nutrition Facts

3/4 cup: 270 calories, 18g fat (2g saturated fat), 0 cholesterol, 835mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 6g protein.

Mushrooms add earthy flavor to this vegan dressing. Crunchy toasted pecans are stirred in before baking, but walnuts or almonds could also be used. —Taste of Home Test Kitchen

Recipe Creator