Vegan Stuffing

This Vegan Stuffing is a celebration of hearty flavors and comforting textures, perfect for any gathering or cozy night in. With a golden, crispy top and a tender, herb-infused interior, every bite is a delightful mix of savory and aromatic goodness.

Packed with wholesome ingredients like crusty bread, earthy mushrooms, and fragrant sage, it’s a dish that satisfies both the palate and the soul. Best of all, it comes together in just 55 minutes, making it a stress-free addition to your meal.

What makes this recipe truly special is its ability to bring warmth and richness without any animal products. The combination of toasted bread cubes, caramelized onions, and a hint of garlic creates layers of flavor that are both familiar and exciting.

Whether you’re vegan or simply exploring plant-based options, this stuffing is a crowd-pleaser that proves comfort food can be both indulgent and nourishing. In less than an hour, you’ll have a dish that’s as impressive as it is delicious.

Ingredients for Vegan Stuffing

• 6 tablespoons extra-virgin olive oil, divided
• 1 cup coarsely chopped cipollini onions (or substitute with yellow onions)
• 3 cups chopped & stemmed mushrooms (use a mix of shiitakes and creminis for depth of flavor)
• 3 garlic cloves, minced
• 2 stalks celery, diced
• 1/4 cup chopped sage, plus 8 leaves for garnish
• 2 tablespoons minced rosemary
• 2 tablespoons balsamic vinegar
• 5 cups cubed crusty ciabatta + nine-grain bread* (or use your favorite hearty bread)
• 3 lacinato kale leaves, coarsely chopped or torn (substitute with curly kale if needed)
• 2 cups vegetable broth, plus more for reheating
• 1/4 cup dried cranberries
• Sea salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Preheat the oven to 350°F and grease an 8×12 or 9×13 casserole dish.
2. In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper. Cook until the mushrooms begin to soften, 5 to 8 minutes, stirring only occasionally.
3. Add the garlic, celery, chopped sage, and rosemary. Cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.
4. Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan.
5. Add the bread cubes and the remaining 1/4 cup olive oil. Toss to coat evenly.
6. Add the kale and cook until it begins to wilt, about 1 minute.
7. Pour in 1 cup of the vegetable broth and stir to combine.
8. Transfer the mixture to the prepared casserole dish and pour the remaining 1 cup broth evenly over the stuffing.
9. Sprinkle with the dried cranberries and garnish with the remaining whole sage leaves.
10. Bake for 20 minutes or until the top is golden brown.
11. Let the stuffing sit for at least 15 minutes before serving to allow the flavors to meld.

Perfect Pairings: Serving Suggestions

This vegan stuffing is a versatile side dish that pairs beautifully with roasted vegetables, mashed potatoes, or a hearty lentil loaf.

For a festive touch, serve it alongside a tangy cranberry sauce or a drizzle of maple tahini dressing. It’s also a great addition to a holiday spread or a cozy fall dinner.

Keep It Fresh: Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a tablespoon or two of vegetable broth over the stuffing to keep it moist, then warm it in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes. For longer storage, freeze it in a freezer-safe container for up to 2 months.

Mix It Up: Recipe Variations

Feel free to customize this stuffing to suit your taste! Swap the kale for spinach or Swiss chard, or add chopped walnuts or pecans for a crunchy twist.

If you’re not a fan of mushrooms, try diced zucchini or eggplant instead. For a gluten-free version, use your favorite gluten-free bread cubes.

Time-Saving Hacks for Busy Cooks

To save time, chop your veggies and cube the bread the night before and store them in separate containers in the fridge.

You can also use pre-minced garlic and pre-chopped kale to cut down on prep work. If you’re short on oven space, this stuffing can be made in a slow cooker on low for 2-3 hours instead.

How to Cook Couscous

Amy

Couscous is the ultimate quick and versatile dish, ready in just 10 minutes from start to finish. With a prep time of only 5 minutes, couscous is a lifesaver for busy weeknights or last-minute gatherings.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Cuisine Mediterranean

Servings 4

Ingredients

  

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• 1 cup water
• 1 cup couscous
• 4 teaspoons extra-virgin olive oil
• ¾ teaspoon sea salt
• 2 garlic cloves, minced
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• ⅓ cup minced fresh parsley, plus more for garnish
• 2 tablespoons pine nuts, plus more for garnish
• Red pepper flakes, optional

Instructions

 

• In a medium saucepan, bring the water to a boil. Add the couscous, 1 teaspoon of the olive oil, and ½ teaspoon of the salt and stir. Cover, remove from the heat, and let stand for 5 minutes.
• Fluff the couscous with a fork, transfer it to a large bowl, and toss it with the remaining 1 tablespoon olive oil, the remaining ¼ teaspoon sea salt, the garlic, lemon zest, lemon juice, parsley, and pine nuts.
• Transfer the mixture to a serving platter and garnish with additional pine nuts, parsley, and red pepper flakes, if desired.

Keyword cooking, couscous, healthy, recipe

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