Are you a stuffing lover? I love stuffing during Thanksgiving and this is truly the BEST vegan stuffing ever. I literally could not stop eating it. It’s tender, moist, and crispy all at the same time. The flavors are incredible and so savory. It’s full of comforting fall herbs and you’ll never make stuffing from a box again!

Make sure you use day old bread and dry it out completely. You want the bread to be crispy because it will soften once you mix it with the vegetables and broth. I cut up the bread and left it out on the counter for 24 hours. Then, I dried it out in the oven afterwards to make sure it was completely dry.

The flavors of this stuffing is my favorite. All the fresh herbs, garlic, and onions give this vegan stuffing the classic flavors of a traditional stuffing. A secret ingredient that I used in this stuffing is miso. It adds umami and greater depth of flavor, which makes it tastes so much better. Don’t leave it out!

Stuffing does take a bit of prep work, but it can all be done the night before. Once everything is chopped and ready to go, it comes together quick and easy. I love how the top and edges get a little crispy after it is baked. The textures are perfect and you won’t have a soggy stuffing. I am not joking when I say this is the best vegan stuffing ever! If you make this, tag me @nutsaboutgreens on Instagram and leave a comment below!

Ingredients

1 large loaf baguette or french bread (15 oz/425g)
2 tbsp extra virgin olive oil
2 tbsp vegan butter
1 onion, diced
4 cloves garlic, minced
4 stalks celery, chopped
2 carrots, diced
16 oz mushrooms, sliced
2 tbsp fresh sage, finely chopped
2 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp nutritional yeast
1 tbsp miso
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1 1/2 cups vegetable broth

Instructions

Slice bread into 1 inch cubes and lay on a baking sheet to dry out for at least 24 hours. If you are short on time, you can dry out the bread in the oven. Preheat oven to 300 degrees F and toast bread for 25-35 minutes, until dried out. I actually did both since my bread was super fresh. I let it sit out for 24 hours then baked it for 25 minutes to dry it out more. I don’t like super soggy bread in stuffing.
Make the flax egg in a small bowl by combining the ground flaxseed and water. Stir until combined. Set aside.
Preheat oven to 350 degrees F. Grease a 9×13 baking dish and set aside.
In a large pot, over medium high heat, add the oil and butter. Wait until butter is melted, then add the onion, garlic, celery, and carrots. Sauté for 5 minutes. Next add the mushrooms and sauté for 6-8 minutes, or until most of the liquid is cooked off. Add the sage, thyme, rosemary, salt, and pepper. Stir and cook for 1 minute.
Turn heat off and add the nutritional yeast and miso. Stir until combined and add 1 cup of broth. Stir and make sure the miso gets all dissolved into the broth.
Add bread to a very large bowl, the biggest bowl you have. Then add the flax egg and the vegetable broth mixture and stir until everything is combined. Drizzle the last 1/2 cup of broth, you might need less depending on how wet/dry your bread is. You don’t want it soaking wet, just all the bread moistened.
Place stuffing in the prepared baking dish and lightly cover with foil. Bake for 35 minutes. Then remove foil, place back in the oven, and turn up the heat to 425 degrees F. Bake for another 15-20 minutes until golden brown and crisp on top. Cool for 10 minutes, then enjoy!

Servings: 6

Author: valeria.chao

Best Vegan Stuffing Ever