(Almost) your momma’s stuffing!
Table of Contents
Everyone has their own idea of what perfect stuffing is. And some folks even refuse to call it stuffing, calling it dressing. It only takes a few attempts at eating or creating stuffing to decide which is your favorite version. Often, it has to do with memories. Do you remember a favorite stuffing you enjoyed for special holidays when you were young? I’m not sure what came first, the favorite memory of the food, or of the gathering. But it all seems to go together to create fond memories that involve food! In a perfect world, everyone would get to enjoy savory stuffing with chopped celery, onions, and poultry seasoning. Happily, poultry season doesn’t require poultry to be involved. It’s just a good mix of spices.
You’re going to love creating your own version of this vegan stuffing. It’s extremely customizable, just like any other stuffing. And, it’s possible to reverse the vegan options back to animal-based products, if you’d like.
This is an inexpensive dish that’s high on comfort food quality. A few basic ingredients, or even what’s on hand in the pantry can be transformed into a delicious side dish worthy of any table.
Here’s an awesome Roasted Pumpkin with Maple Syrup, Cranberries and Apples recipe to serve with this. This Dairy Free Vegan Green Bean Casserole is another dish that is so easy to make without the traditional dairy products.
Is Vegan Stuffing Healthy?
As written, this recipe is healthier than many stuffing recipes, as the vegan swaps are low in all of the undesirables such as fat and sugar. As the recipe is customized, it can become more or less healthy, depending on your choices.
What are possible additions?
Stuffing, or dressing (whichever you call it) is near the top of the list of foods that people seem to develop strong opinions about what is the best version. It’s always interesting to visit someone for a special holiday such as Thanksgiving or Christmas, and find out what their opinion is on this topic of great importance!
Some people get a little fancy, and why not? It’s a celebration after all. Some of the fancier options include pecans, dried cranberries, shiitake mushrooms, and shallots. Oysters are a fancy but not vegan option. The one that brings me back to my Mom’s dining room table involves chopped celery and onions, dry bread cubes, a dash of paprika, and poultry seasoning. Hers was not fancy, but then she had a small army to feed. It was very comforting!
INGREDIENTS
- 1 large loaf of whole-grain bread, cubed and dried overnight (approximately 9 cups)
- 3/4 cup green lentils, uncooked
- 3 tablespoons olive oil
- 1/2 cup white onions, diced
- 3/4 cup celery, diced
- Salt and pepper to taste
- 3 to 3 1/2 cups vegetable broth
- 1 tablespoon flaxseed meal
- 2 1/2 tablespoons water
- 3/4 teaspoon dried sage
INSTRUCTIONS
Dry
Prepare and dry bread cubes.
Cook
Cook lentils, prepare flax egg and sauté vegetables.
Bake
Combine ingredients, bake covered, then uncovered for crispiness.
Devour!
FAQs & Tips
This vegan stuffing is easy to make ahead and keep covered in the fridge until it’s time to cook. You could also freeze it. It is easy to reheat too (just thaw first if frozen), and it’s actually a tradition in many households to make way too much and have plenty to reheat over the next few days. Some folks—not saying who—tend to reheat it all in one casserole dish right along with the mashed potatoes and gravy and green bean casserole that are traditionally served with it at Thanksgiving.
Serving Suggestions
Build a meal around stuffing! This version provides a bit of protein, veggies, and carbs, so it’s easy to round out with soup, salad, and a dessert. Try 4 Ingredient Potato Soup, and substitute in non-dairy butter and milk to keep the meal vegan. A delicious salad to pair could be something like this Vegan Broccoli Salad. And to finish, Grandma’s Apple Dessert!
Ingredients
- 1 large loaf whole-grain bread cubed and dried overnight (approximately 9 cups)
- 3/4 cup green lentils uncooked
- 3 tablespoons olive oil
- 1/2 cup white onions diced
- 3/4 cup celery diced
- Salt and pepper to taste
- 3 to 3 1/2 cups vegetable broth
- 1 tablespoon flaxseed meal
- 2 1/2 tablespoons water
- 3/4 teaspoon dried sage
Instructions
- Dry the cubed whole-grain bread overnight in a large bowl until it has the texture of day-old bread.
- Cook the green lentils in 1 1/2 cups of vegetable broth or water until tender, about 20-30 minutes, then set aside.
- Preheat the oven to 350 degrees F (176 C) and prepare a 9×13 baking dish with nonstick spray. Prepare a flax egg by combining flaxseed meal with water and set aside.
- Sauté onions and celery in olive oil with a pinch of salt and pepper until fragrant and translucent, about 5 minutes, then set aside.
- Combine the dried bread cubes with most of the vegetable broth, cooked vegetables, flax egg, cooked lentils, and dried sage. Adjust the consistency as needed to be moist but not soggy.
- Transfer the mixture to the prepared baking dish, cover with foil, and bake for 45 minutes. Then uncover and bake at 400 degrees F (204 C) until the top is browned and crisp, about 10-15 minutes.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment