Best 5 Level 5 Awesome Vegan Stuffing Recipes

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**Discover a symphony of flavors with our curated collection of 5 delectable vegan stuffing recipes. From hearty and savory to light and fluffy, these recipes cater to every taste preference. Dive into the comforting embrace of classic vegan stuffing, featuring a medley of aromatic herbs, dried fruits, and toasted nuts. Indulge in the unique twist of our cornbread stuffing, where the sweetness of cornbread harmonizes with a medley of vegetables. Craving something more savory? Our wild rice stuffing, brimming with earthy and nutty flavors, is sure to satisfy. For a lighter option, try our fluffy quinoa stuffing, packed with protein and a delicate texture. And for those who love a touch of spice, our spicy black bean stuffing is an explosion of bold flavors. With this diverse selection of recipes, your next vegan feast is guaranteed to be a memorable culinary experience.**

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE VEGAN STUFFING



Simple Vegan Stuffing image

My family's prized stuffing recipe veganized! A hearty, healthy side dish that requires just 9 ingredients and is loaded with protein and fiber from lentils and whole-grain bread!

Provided by Minimalist Baker

Categories     Side

Time 1h45m

Number Of Ingredients 10

1 large loaf whole-grain bread* ((cubed & set out to dry overnight // 1 large loaf yields ~9 cups loosely packed cubes))
3/4 cup uncooked green lentils
3 Tbsp olive oil or vegan butter ((I used a mix of both))
1/2 cup white onions ((diced))
3/4 cup celery ((diced))
Salt & pepper
3 - 3 1/2 cups vegetable broth (plus more for cooking lentils // DIY or store-bought)
1 Tbsp flaxseed meal ((to make flax egg))
2 ½ Tbsp water ((to make flax egg))
3/4 tsp dried sage*

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!

Nutrition Facts : ServingSize 1 serving, Calories 225 kcal, Carbohydrate 30 g, Protein 11 g, Fat 7.8 g, SaturatedFat 1.4 g, Sodium 641 mg, Fiber 8.4 g, Sugar 4 g

VEGAN STUFFING



Vegan Stuffing image

Forest mushrooms, cranberries, apple, and herbs combine to make a fantastic 'stuffing' that is vegan and gluten free, perfect for Thanksgiving dinner.

Provided by Lexi Howells

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h45m

Yield 10

Number Of Ingredients 13

1 loaf vegan, gluten-free, brown rice bread (such as Food for Life®), cubed
2 tablespoons vegan margarine (such as Earth Balance®)
1 ½ cups mixed forest mushrooms, diced
1 ¼ cups sweet onion, chopped
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
sea salt and freshly ground black pepper to taste
6 tablespoons vegan margarine (such as Earth Balance®), melted
1 ½ cups low-sodium vegan broth
8 ounces fresh cranberries
1 cup Granny Smith apple, peeled and chopped
⅓ cup minced fresh parsley

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.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 37.9 g, Fat 19.8 g, Fiber 6.3 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 153.6 mg, Sugar 4.5 g

VEGAN STUFFING



Vegan Stuffing image

The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it's in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn't dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone - vegans and otherwise - coming back for seconds.

Provided by Gena Hamshaw

Categories     dinner, breads, stuffing and dressing, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 (1-pound) baguette or peasant loaf, cut into 1-inch cubes (about 10 cups)
1/2 cup pecans (2 ounces)
4 tablespoons vegan butter, plus more for greasing the dish
1 large onion, chopped (about 1 1/2 cups)
3 to 4 celery stalks, chopped (about 2 cups)
3 tablespoons finely chopped fresh sage leaves
2 tablespoons fresh thyme leaves
1/4 cup chopped parsley
3 cups low-sodium vegetable broth
Kosher salt and black pepper

Steps:

  • The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.
  • Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.
  • Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.
  • Add the bread to the skillet and 2 1/2 cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)
  • Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining 1/2 cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.

LEVEL 5 AWESOME VEGAN STUFFING



Level 5 Awesome Vegan Stuffing image

If your wanting something delicious but don't really want the grease or butter. Or are you trying to eat healthier? This recipe is for you! Enjoy!

Provided by DitaVT

Categories     Vegan

Time 55m

Yield 7 cups, 6 serving(s)

Number Of Ingredients 10

6 cups bread (Natural Ovens Bakery bread is healthy and all vegan)
1 onion, diced
3 stalks celery, diced
2 large carrots, diced
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon parsley
1/2 teaspoon salt
1 3/4 cups vegetable broth

Steps:

  • Preheat oven to 325 degrees F.
  • Cut the bread into small pieces, like regular stuffing.
  • Combine rosemary, thyme, sage, parsley, and salt in a separate container. Chop all vegetables.
  • Warm a small saucepan and sauté the onion, celery, and carrots over medium heat with 1/4 cup broth (Add the broth it little by little so the vegetables don't stick you may not need it all). Add these veggies to the bread. Add the herbs to the bread as well.
  • Drizzle the vegetable stock over the bread and veggie mixture.
  • Mix well.
  • Bake, uncovered for 20-30 minutes at 325 degrees.
  • ENJOY!

VEGAN STUFFING



Vegan Stuffing image

All the usual suspects are here (minus the butter and eggs) to recreate the comforting flavors of traditional stuffing. Although green tea may seem like an oddball ingredient, we like its earthy flavor and find it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 10

4 tablespoons olive oil, plus more for greasing the baking dish
2 bags green tea
1 large onion, chopped
2 stalks celery, chopped
8 ounces sliced mushrooms
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
16 cups stale, 1-inch cubed white bread (about 1 pound)
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil.
  • Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out).
  • Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat.
  • Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil.
  • Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.

Nutrition Facts : Calories 230 calorie, Fat 9 grams, SaturatedFat 1.5 grams, Sodium 540 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 6 grams, Sugar 4 grams

Tips:

  • For a savory stuffing, use vegetable broth instead of water.
  • Add a variety of vegetables to your stuffing, such as celery, onions, carrots, mushrooms, and spinach.
  • For a nutty flavor, add chopped walnuts or pecans to your stuffing.
  • For a sweet and savory stuffing, add dried cranberries or raisins to your stuffing.
  • Season your stuffing with herbs and spices, such as sage, thyme, rosemary, and garlic powder.
  • If you are using bread cubes, make sure they are dry before adding them to your stuffing. You can toast them in the oven or air fryer.
  • Bake your stuffing at a high temperature (375 degrees Fahrenheit) for a crispy crust.

Conclusion:

Vegan stuffing is a delicious and versatile dish that can be served as a side dish or main course. It is a great way to use up leftover bread and vegetables, and it can be customized to your own taste. Whether you prefer a savory, sweet, or nutty stuffing, there is a recipe out there for you. So next time you are looking for a tasty and satisfying vegan dish, give one of these stuffing recipes a try. You won't be disappointed!

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