Vegan Dressing or Stuffing

Stuffing with gravy was always my favorite part of Thanksgiving dinner when I was growing up! My recipe recreates this holiday favorite without eggs and you will never miss them! Since I have celiac, I used a variety of homemade gluten free breads that I had in my freezer, but you can use any vegan bread to make your stuffing. The first step is to cut up 1 1/2 pounds of day-old bread into 3/4” cubes. (This was about ten cups of my bread cubes.) Spread the bread cubes out on a 1/2 sheet baking pan and toast them in the oven for one hour at 250 degrees Fahrenheit:

Here are my toasted bread cubes with the other needed ingredients. I had vegan Chick’n Broth in my freezer so I used that, but you could also make instant broth with Magickal Broth Powder or use another vegan broth option. Just remember that the broth will provide a lot of the flavor in your stuffing so you want to use a broth that tastes good!

Melt the vegan butter (I use Earth Balance) in a pan over medium heat:

Add the chopped onion and celery and stir to coat evenly with the melted vegan butter:

Add the Magickal Seasoning Blend and stir again. Cook for about 10 minutes, stirring every 2 to 3 minutes:

While the vegetables are cooking, add the ground flax to a cup of your broth and mix together. Set aside.

Once the vegetables have cooked for 10 minutes, turn off the heat and stir in the poultry seasoning and dried parsley:

Add your toasted bread cubes to a large mixing bowl. Add the vegetable mixture and toss to combine:

Add the flax mixture and mix gently:

Spray a 9” x 13” baking pan with non-stick spray, then add your stuffing mixture to the pan and spread it out evenly:

Add one cup of broth to the pan, pouring it evenly over the mixture:

Cover the pan with foil and refrigerate for at least four hours and up to two days:

Remove the pan from the fridge and preheat your oven to 350 degrees two hours before you want to serve your stuffing.

An hour and 45 minutes before serving time, add another cup of broth and cover with the foil again. Bake covered for 45 minutes at 350 degrees Fahrenheit:

This is what your stuffing should look like after the first bake:

If you like your stuffing quite dry, you might not want to add any more broth. I like mine very moist, so I added another cup. If you want it in the middle, add half a cup:

Bake uncovered for another 35 to 45 minutes until your stuffing is golden brown and crispy on top:

Let your baked stuffing stand for 15 to 20 minutes before serving. Enjoy!

See my Mabon (or Thanksgiving) post for more vegan holiday recipes!

Print

Vegan Stuffing or Dressing

Classic stuffing or dressing made vegan! Perfect for any holiday because you can make it up to two days in advance and bake when you need it!

Course Side Dish

Prep Time 1 hour 30 minutes

Cook Time 1 hour 30 minutes

Total Time 3 hours

Servings 12 Servings

Calories 235 kcal

Author Deborah Mesdag

Ingredients

• 1 1/2 lbs (10 c) Bread (day-old and cut into 3/4" cubes)
• 112 g (1/2 c) Vegan Butter
• 360 g (3 c) Chopped Onion
• 180 g (1 1/2 c) Chopped Celery
• 12 g (1 TBS) Magickal Seasoning Blend
• 1.0 g (1TBS) Dried Parsley
• 3.0 g (1 TBS) Poultry Seasoning
• 22.5 g (3 TBS) Golden Flaxseed Meal
• 960 g (4 c) Vegan Chick'n Broth

Instructions

1. Cut up 1 1/2 pounds of day-old bread into 3/4” cubes. (This was about ten cups of my bread cubes.) Spread the bread cubes out on a 1/2 sheet baking pan and toast them in the oven for one hour at 250 degrees Fahrenheit.

2. While the bread cubes are toasting, melt the vegan butter (I use Earth Balance) in a pan over medium heat. Add the chopped onion and celery and stir to coat evenly with the melted vegan butter. Add the Magickal Seasoning Blend and stir again. Cook for about 10 minutes, stirring every 2 to 3 minutes.

3. While the vegetables are cooking, add the ground flax to a cup of your broth and mix together. Set aside.

4. Once the vegetables have cooked for 10 minutes, turn off the heat and stir in the poultry seasoning and dried parsley.

5. Add your toasted bread cubes to a large mixing bowl. Add the cooked vegetable mixture and toss to combine, then add the flax mixture and mix together gently.

6. Spray a 9” x 13” baking pan with non-stick spray, then add your stuffing mixture to the pan and spread it out evenly. Add one cup of broth to the pan, pouring it evenly over the mixture. Cover the pan with foil and refrigerate for at least four hours and up to two days.

7. Remove the pan from the fridge and preheat your oven to 350 degrees two hours before you want to serve your stuffing. An hour and 45 minutes before serving time, add another cup of broth and cover with the foil again. Bake covered for 45 minutes at 350 degrees Fahrenheit.

8. Remove the foil and add more broth. If you like your stuffing quite dry, you might not want to add any more broth. I like mine very moist, so I added another cup. If you want it in the middle, add half a cup. Bake the stuffing uncovered for another 35 to 45 minutes until it is golden brown and crispy on top.

9. Let your baked stuffing stand for 15 to 20 minutes before serving. Enjoy!

Recipe Notes

I like using my vegan Chick’n Broth for this recipe, but you could also make instant broth with Magickal Broth Powder or use another vegan broth option. Just remember that the broth will provide a lot of the flavor in your stuffing so you want to use a broth that tastes good!