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Vegan Stuffing Recipe
This easy Vegan Stuffing recipe is filled with wild mushrooms, leeks, fresh kale, and all the classic Thanksgiving herbs you love. The bread cubes are soft and chewy on the inside with browned, crispy edges outside, and the entire recipe is 100% vegan and delicious.
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with vegan butter or olive oil.
2
In large skillet over medium-high heat, melt vegan butter until foaming. Add mushrooms, leeks, and celery, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the mushrooms have released most of their liquid and it has evaporated, about 10 to ⏱️ 15 minutes.
3
To skillet, stir kale, parsley, sage, thyme, and marjoram until fragrant and the kale has wilted about ⏱️ 30 seconds. Transfer to large bowl. Add bread cubes, drizzle with broth, and toss to combine. Transfer to prepared baking dish.
4
Cover tightly with foil and bake until mostly heated through, about ⏱️ 25 minutes. Remove foil and bake until crispy edges form, about 15 to ⏱️ 20 minutes longer.
Nutrition Facts
calories
231 kcal
fat Content
12 g
serving Size
1 cup
fiber Content
2 g
sugar Content
2 g
sodium Content
495 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
80 mg
carbohydrate Content
25 g
saturated Fat Content
7 g
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