Nearly every year since birth, my favorite dish at the Thanksgiving table is my uncle’s stuffing. The flavors are so simple, yet robust and the smell of this dish alone comes along with memories of family. Every year I mean to get his stuffing recipe so I can make it myself and every year I forget. Well, this year is different! I have the recipe and am anxious to get it onto this blog so I have it in legible type versus the chicken scratch and shorthand that I took it down in. I’ve adapted his original recipe to meet the dietary needs of my vegan family members. In my opinion, this is just as flavorful as the original recipe and I know I wouldn’t be able to tell the difference between the two if served to me side by side. This is a versatile, simple vegan stuffing to serve to your family during the holidays or anytime! Enjoy!

Vegan Holiday Stuffing
Serves 8
Write a review
Print
Prep Time
1 hr 30 min
Cook Time
40 min
Total Time
2 hr 10 min
Prep Time
1 hr 30 min
Cook Time
40 min
Total Time
2 hr 10 min
Ingredients
  1. 1 loaf bread (preferably Pepperidge Farm Hearty White)
  2. 1.5 C. celery, chopped
  3. 1.5 C. yellow onion, chopped
  4. 10 T. dairy free butter spread (I used Earth Balance)
  5. 2 C. vegetable stock (approximately)
  6. Salt and Pepper
For the bread
  1. Preheat oven to 170 degrees
  2. Tear bread slices into medium to large pieces
  3. Place on baking sheet(s) lined with parchment paper in a single layer
  4. Dry out the bread in the oven for an hour to an hour and a half, or until bread is dry and crunchy, but not toasted
  5. Set bread aside
For the rest of the stuffing
  1. Preheat oven to 350 degrees
  2. Saute onions and celery in 2 T. vegan butter over medium heat until soft but not browned (about 5 minutes)
  3. Sprinkle onions and celery with salt and pepper while cooking
  4. In a separate sauce pan, add veggie stock and 8 T. vegan butter and heat until boiling and butter is melted
  5. In a large mixing bowl mix the celery and onions with the dry bread pieces
  6. While the veggie stock/butter mixture is still warm, pour over the bread and celery/onion until the bread is moistened, but not overly wet. Adjust the amount of stock/butter you use if needed.
  7. Place stuffing into a baking dish sprayed with cooking spray and press into the pan so the stuffing is compact.
  8. Cover the dish with foil and bake for 20 minutes.
  9. After 20 minutes, remove the foil and bake an additional 20 minutes
Notes
  1. Serve plain or with vegan mushroom onion gravy
Adapted from My Uncle
Adapted from My Uncle
Auntie Jen http://auntiejen.com/