How to Make Vegan Stuffing

You don’t need turkey drippings or chicken broth to give your family’s holiday stuffing that traditional flavorful flair. With a rich vegetable bouillon, thyme, sage and fresh garlic, your vegan stuffing promises to thrill even the most demanding taste buds.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 clove minced garlic
• 2 tbsp. canola or extra light virgin olive oil
• One 16-oz package mushrooms, sliced
• One medium onion, chopped
• 3 to 4 celery stalks, chopped
• 1 vegetable bouillon cube
• 1 cup hot water
• ¼ to 1/2 tsp. ground thyme
• ¾ to 1 tsp. ground sage
• ½ tsp. salt
• ½ tsp. pepper
• 3 to 4 cups bread crumbs
• Cooking spray

1. Saute minced garlic in oil until garlic is light golden brown. Immediately add mushrooms, celery and onion. Saute 5 minutes.

2. In a small mixing bowl, dissolve the vegetable bouillon cube in hot water. Add thyme, sage, salt and pepper. Mix well.

3. Add vegetable bouillon mixture to sauted vegetables. Stir and simmer another 5 minutes or until all vegetables are tender.

4. In large mixing bowl, combine bread crumbs with saute mixture to create a sticky consistency. If ingredients do not stick together easily, add a little more water. If ingredients are soupy, add more bread crumbs.

5. Spray 9 x 12 inch casserole dish with cooking spray. Spoon vegan stuffing into dish and pat down until smooth.

6. Cover with foil and bake for 20 to 40 minutes at 350 degrees, depending on how well done you like your stuffing.

7. Remove foil and bake another 5 to 10 minutes to brown the top.

Tips & Warnings

• You may substitute the vegetable bouillon and hot water with one can vegetable broth.
• For variations on this vegan stuffing recipe, try adding vegan ground soy meat. Simply brown the soy meat and add to Step Three.