Make sure you fill up with an extra helping of this vegan pecan stuffing this holiday season. And hold the turkey – am I right!
Skill: Medium
Time: 60mins
Servings: 5-6
Type: American
Cookware & Utensils
Baking sheet
Baking dish
Ingredients
- 6 cups sourdough bread
- 2 tablespoons vegan butter
- ¾ cups sweet onion
- 1 cup celery
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh sage
- 1 tablespoon fresh thyme
- ¼ cup glazed pecans
- 1 ½ cups vegetable broth
Calories: 579g
Fat: 24g
Fiber: 7g
Protein: 18g
Instructions
Bake the bread
Preheat your oven to 275 F. Cut sourdough bread into medium sized cubes and then spread evenly on a baking sheet. Bake for 20 minutes until dry and crusty. Remove bread from the oven and set aside.
Cut the vegetables
Preheat your oven to 350 F. In a large skillet, add 2 tablespoons of vegan butter, chopped ¾ cups onion and 1 cup celery and cook over medium for 10 minutes. Add 1 tablespoon each of minced rosemary, sage and thyme and cook for another minute.
Combine ingredients
Pour 1 ¼ cups of the vegetable broth into the skillet, saving ¼ cup for later. Add the toasted bread cubes, ¼ cup pecans and gently stir the mixture until coated and cook for another 5 minutes.
Bake mixture
Transfer mixture to a large oiled baking dish, roughly 9×13 inches. Evenly pour the remaining ¼ cup of broth over the mixture. Cover with aluminum foil and bake for 20 mins. Then uncover the stuffing and bake for another 20-25 minutes or until the top is golden brown.
Finish and serve
Let cool for 5 minutes, then serve and enjoy. Double this recipe for bigger gatherings if needed.
Store in an airtight container in your fridge for up to 5 days. To reheat, bake at 350 F uncovered for 20 minutes.
