|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||10%|
|Total Sugars 5g|
|Vitamin C 6mg||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This vegan version of a Thanksgiving stuffing is virtually indistinguishable from the traditional holiday side dish that has graced family dinner tables for generations. The bread, vegetables, and savory spices are all the same as the original. Vegetable broth is used in place of chicken or turkey broth as an easy vegan swap. The only difference between this vegan variation and the classic stuffing is the use of an egg as a binder for the dish. Instead, ground flaxseed is mixed with water to create what is known as a "flaxseed egg." When these two ingredients combine they begin to gel and this quality helps bind ingredients the same way an egg does. The flaxseed also adds additional flavor and texture to the stuffing.
1 pound white bread such as baguette or ciabatta, torn into 1-inch pieces
3 tablespoons extra virgin olive oil
1 cup chopped onion
1 cup chopped celery
2 1/2 cups vegetable broth
1 tablespoon ground flaxseed
2 1/2 tablespoons water
1/3 cup chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Gather the ingredients. Preheat oven to 250 F.
Place the torn bread into a rimmed baking sheet and toast for 45 to 60 minutes or until the bread is dry. Once the bread is ready, place in a large bowl and set aside. Increase the oven temperature to 350 F.
In a large pan over medium heat, add olive oil, onions and celery and sauté for 4 to 5 minutes until onions are translucent.
Remove from the heat and add the vegetables to the large bowl with the bread.
Pour the vegetable broth over the mixture and gently toss.
In a small bowl, combine the ground flaxseed and water. Allow to sit for 1 or 2 minutes for the ingredients to combine and being to gel.
Add the flaxseed mixture, fresh parsley, dried sage, dried rosemary, dried thyme, salt and pepper to the bowl. Gently toss to combine.
Transfer the stuffing to a 9 x 13-inch baking dish. Cover with foil and bake for 45 minutes. Remove the foil and bake 10 minutes more or until the top is golden brown.
Garnish with additional fresh parsley, if desired. Enjoy with your favorite tofurkey!
- When preparing bread to make stuffing, be sure to tear, rather than cut your bread. When you tear the bread by hand, you get these wonderfully irregular pieces as opposed cubes with neat edges. This creates a wonderful texture and extra surface area for toasting and browning which leads to a more beautiful stuffing. All of those nooks and crannies that are created by tearing the bread become the perfect places for the vegetables and herbs to settle. Also, dry the bread pieces out in the oven rather than leaving them out on the counter overnight to stale. Toasting and dehydrating the bread in the oven removes the moisture evenly. Allowing bread to stale at room temperature is unreliable and requires more planning ahead. Toasting the torn bread in the oven creates a crisp texture more like a crouton that is perfect for absorbing all the beautiful flavors of the stock, vegetables, and herbs.