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Vegan Thanksgiving Bread Stuffing (Holiday Dressing)

Even though Canadian Thanksgiving has come and gone, I like to celebrate a second time in honour of my American friends. That is, I’ll take any excuse to eat delicious vegan Thanksgiving foods a second time, like this Traditional Bread Stuffing. Also known as dressing. Click here for the printable recipe.

Video Tutorial for Classic Bread Stuffing

 

Everyone seems to like their holiday dressing a little bit different. Some like it really saturated, like a bread pudding, while I like mine only slightly moist and crisp on top. Feel free to the adjust the quantities in this recipe to suit your own taste and needs. You can add things like dried fruit and nuts, different herbs, or leave it fairly plain so your guests can add their own mix-in’s.

chopped onion and celery

Classic stuffing always starts with onions and celery.

Have this on the side, topped with vegan parm or shreds and baked or try it stuffed into a savory roast. Try this Stuffed Seitan with Mushroom Gravy!

marystestkitchen-stuffed-seitan-plate

Here are some other recipes that I’ve served for the holidays:

close up of stuffing

Printable Recipe for Vegan Traditional Bread Stuffing- US

Classic Vegan Holiday Stuffing
Serves 6
A easy to make, traditional stuffing that can be served as is, stuffed into a roast or customized to your liking.

The recipe uses US measurements. Click here for metric amounts.
Write a review
Print
Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 5-6 cups stale breaf (about one large loaf)
  2. 1 cup vegetable broth
  3. 1 small onion, chopped
  4. 3 stalks of celery, chopped
  5. 1 tablespoon olive oil or vegan butter
  6. 1-2 teaspoons poultry seasoning (herb blend of thyme, sage, marjoram, rosemary, black pepper and nutmeg)
  7. 1/4 teaspoon salt or to taste
  8. black pepper to taste
Instructions
  1. Cut bread into 1" cubes (2.5cm) and set aside. Heat olive oil or vegan butter in a pot large enough to hold most of the cubed bread on medium heat.
  2. Add the onions, celery and garlic when the pot is hot. Cook for until the vegetables are quite soft. Stir occasionally to prevent burning.
  3. Add the broth, salt and herbs. Allow the broth to come to a simmer, then turn off the heat.
  4. Add the cubes of bread, stirring in a couple cups at a time. When the broth is completely absorbed, taste to see if you would like to add any more salt, pepper, or broth. Adjust to your preference.
  5. Now the stuffing is ready to be put into a vegan roast or baked on it's own. If baking on it's own, preheat your oven to 350°F (175°C). Place the breadcrumbs in a baking dish, lined with parchment paper.Top with any seasonings you like. Bake for 30 minutes or until the stuffing is heated through and crisp on top. Enjoy!
Notes
  1. Put this stuffing into a savory roast seitan! Try this Stuffed Seitan Roast with Mushroom Gravy!
Mary's Test Kitchen http://www.marystestkitchen.com/

pin-baked-holida-bread-stuffing

Printable Recipe for Vegan Traditional Bread Stuffing – Metric

Classic Vegan Holiday Stuffing - Metric
Serves 6
A easy to make, traditional stuffing that can be served as is, stuffed into a roast or customized to your liking.

The recipe uses metric measurements. Click here for metric amounts.
Write a review
Print
Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 225g stale breaf (about one large loaf)
  2. 235ml vegetable broth
  3. 1 small onion, chopped
  4. 3 stalks of celery, chopped
  5. 15 - 30 ml olive oil or vegan butter
  6. 5ml poultry seasoning (herb blend of thyme, sage, marjoram, rosemary, black pepper and nutmeg)
  7. 1.25ml salt or to taste
  8. black pepper to taste
Instructions
  1. Cut bread into 3 cm cubes and set aside. Heat olive oil or vegan butter in a pot large enough to hold most of the cubed bread on medium heat.
  2. Add the onions, celery and garlic when the pot is hot. Cook for until the vegetables are quite soft. Stir occasionally to prevent burning.
  3. Add the broth, salt and herbs. Allow the broth to come to a simmer, then turn off the heat.
  4. Add the cubes of bread, stirring in a couple cups at a time. When the broth is completely absorbed, taste to see if you would like to add any more salt, pepper, or broth. Adjust to your preference.
  5. Now the stuffing is ready to be put into a vegan roast or baked on it's own. If baking on it's own, preheat your oven to 175°C (350°F). Place the breadcrumbs in a baking dish, lined with parchment paper.Top with any seasonings you like. Bake for 30 minutes or until the stuffing is heated through and crisp on top. Enjoy!
Notes
  1. Put this stuffing into a savory roast seitan! Try this Stuffed Seitan Roast with Mushroom Gravy!
Mary's Test Kitchen http://www.marystestkitchen.com/

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bite of pumpkin cinnamon roll