loveandlemons5.0
Vegan Stuffing
This vegan stuffing recipe is best when it's made with dry, day-old bread. I recommend buying or baking your bread one to three days in advance so that it really soaks up the savory flavor of the onion, celery, mushrooms, and herbs.
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
- ●skillet
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350°F and grease an 8x12 or 9x13 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, and let the mushrooms cook until they begin to soften, 5 to ⏱️ 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, ⏱️ 8-10 minutes.
minced rosemary2 tablespoons
3
Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about ⏱️ 1 minute. Add 1 cup of the broth and stir.
balsamic vinegar2 tablespoons
4
Transfer to a casserole dish and pour the remaining 1 cup broth evenly over the stuffing.
5
Sprinkle with the dried cranberries, remaining whole sage leaves and bake for ⏱️ 20 minutes or until golden brown. Let sit for at least ⏱️ 15 minutes or until ready to serve.
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