This vegan stuffing recipe is perfect for your holiday feast, whether it's Thanksgiving or Christmas! It's made with healthy, wholesome ingredients and tastes delicious!
1 tablespoon fresh thymereplace with dried if needed
1 green applemedium, chopped
4 clovesgarlicminced
1 cup vegetable brothplus an extra ½ cup
1lbwhite breadcubed and dried overnight
½ cup pecanstoasted
1teaspoonsaltto taste
1teaspoonblack pepperto taste
2 tablespoons fresh parsleychopped for garnish
Instructions
Prepare the bread a night before preparing this dish. Cut your bread into cubes and place it in a large bowl to dry out to turn it into stale bread (*See notes on how to make it quicker if you can't wait).
Preheat the oven to 350ºF or 175ºC.
If you haven’t toasted your pecans, do so by placing them in a large skillet over medium heat. Toast for 2 to 3 minutes, shaking the pan frequently to avoid burning. It’s ready once a roasted fragrance invades the kitchen. Reserve.
Place a large oven-safe skillet over medium heat, and add 2 tablespoons of olive oil, carrots, onions, celery and shiitake mushrooms. Cook, stirring occasionally, for about 5 minutes.
Add the remaining olive oil, apple cubes, garlic, sage, thyme, a good pinch of salt and freshly cracked black pepper. Cook for a further 2 minutes, and pour the vegetable broth. Taste for seasoning and adjust accordingly.
Add the bread cubes and roasted pecans evenly, cover the pan with foil and bake in the oven for 20 minutes, stirring halfway through.
After 20 minutes, carefully remove the foil and bake for a further 10 minutes to brown and crisp.
Remove and let it cool for 5 minutes. Garnish with chopped parsley and serve.
Notes
Make your own stale bread quickly: Pop in the oven at 350ºF or 175ºC for 5-8 minutes to harden a bit and remove before it gets too dry. You still want the bread cubes to be soft on the inside.
Use the right skillet or pan: You can use a large cast iron skillet (like I did) or a regular skillet, and then transfer stuffing to an 8x11 baking dish.