Best 5 Crockpot Vegan Stuffing Recipes

SLOW COOKER SOURDOUGH & FRESH HERB STUFFING

Steps:

• Grease the bottom and sides of the Crock Pot with olive oil.
• Preheat oven to 375 degrees. Spread bread cubes onto two rimmed cooking sheets and bake, stirring once, until crisp, about 10 minutes. You can also dry the bread cubes out without using the oven. Just cut the bread into chunks and let it sit at room temperature for 24-48 hours, until hard. Add the bread cubes to the slow cooker.
• Set a large saute pan over medium-high heat. When hot, add the olive oil, then the onion and celery. Saute until tender and lightly browned, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from heat and add the broth, stirring to scrap up any remaining brown bits of onion.
• Let the broth mixture cool to room temperature. Add the parsley, sage, rosemary, thyme, salt, pepper, and egg. Beat with a whisk until blended.
• Pour the broth and veggie mixture over the bread crumbs. Use a wooden spoon or spatula to gently stir until evenly distributed. Add additional broth, 1/4 cup at a time, until the bread is almost entirely soaked and is no longer crunchy, but not so much that there is broth pooled at the bottom of the slow cooker. The bottom of the slow cooker should still be relatively dry.
• Cook on low for 4-6 hours, until the edges are golden brown.
• Top with fresh herbs before serving, if desired.

SIMPLE VEGAN STUFFING

Steps:

• The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.
• The day of, if you haven't already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).
• Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
• Preheat oven to 350 degrees F (176 C) and line a 9x13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. Also prepare flax egg by mixing flaxseed meal and water and set aside.
• Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.
• To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn't squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it's gotten too wet, add more bread.
• Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
• Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
• This dish would be awesome with vegan mashed potatoes and my vegan mushroom gravy!

VEGAN STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Spread bread cubes on the prepared baking sheet. Toast in the preheated oven until fragrant and slightly golden, about 10 minutes. Remove from oven, leaving oven on. Let bread cool and transfer to a large bowl.
• While bread is toasting, melt 2 tablespoons margarine in a large saucepan over medium heat. Add mushrooms and onions. Cook until onions are slightly translucent, about 5 minutes. Add a splash of vegetable broth is moisture is needed. Add sage, rosemary, thyme, salt, and black pepper. Cook and stir with a wooden spoon until combined, about 2 minutes more.
• Pour mushroom mixture into the bowl with the toasted bread. Toss to evenly distribute. Pour 6 tablespoons melted margarine and vegan broth over the mixture. Add cranberries, apple, and parsley. Mix thoroughly but gently. Spread stuffing into a casserole dish and cover with aluminum foil.
• Bake in the preheated oven for 45 minutes; check at 25 minutes to prevent burning. Uncover and stir gently. Continue baking until top is browned, about 15 minutes more. Allow to cool slightly before serving.

CROCKPOT WILD RICE STUFFING WITH CRANBERRIES

Steps:

• In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
• In a 3- or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3-quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme.
• Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.

CROCKPOT VEGAN STUFFING RECIPE - (4.3/5)

Steps:

• Sauté onion, celery, mushroom, and parsley in a little veggie broth. Pour sautéed veggies over bread crumbs in a very large mixing bowl. Add all seasonings and toss together. Pour in enough broth to moisten. (I added extra broth halfway through for a moister stuffing) Pack stuffing lightly into crock pot, and cover. Set on High for 45 minutes; reduce to Low and cook for 3 - 4 hours.