Vegan stuffing with chestnuts
This savory dish will have you wondering why stuffing is only served at the holidays. It's filled with carrots, celery, onions, and chestnuts. If you don't have chestnuts, make vegan sausage stuffing instead by replacing the chestnuts with an equal amount of browned plant-based sausage.
Servings: 10 people
Calories: 175kcal
Ingredients
- 1 teaspoon avocado oil + more for oiling baking dish
- ½ cup sliced celery
- ½ cup sliced carrots
- 1 cup chopped yellow onions
- 1 clove garlic minced
- 6.5 ounces cooked and peeled chestnuts chopped
- 1 pound dried bread cubes
- 2 ½ to 3 cups vegetable broth
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- ½ to 1 teaspoon salt
- Few grinds of black pepper
Instructions
- Preheat oven to 350 degrees. Lightly oil a 9 x 13 glass baking dish and set aside.
- Bring a non-stick skillet to a medium heat with a teaspoon of oil. Saute celery, carrots, onions, and garlic for a few minutes, until translucent and fragrant.
- Add chopped chestnuts to the skillet and cook for a couple minutes more.
- In a large mixing bowl combine dried bread cubes with mixture from skillet.
- In a large measuring cup, combine vegetable broth with dried rosemary, thyme, sage, ½ teaspoon salt, and a few grinds of black pepper. Use a fork or whisk to blend the spices with the broth.
- Slowly pour the broth into the mixing bowl with bread cubes and vegetables. Occasionally stir the bread cubes, so that the cubes get evenly coated. You want the cubes to be moistened, but not wet or mushy. There shouldn't be any liquid at the bottom of the bowl. So if it looks like the bread cubes are getting overly wet, stop there. However, if the cubes look too dry after all of the liquid has been poured, add a few more splashes of water or broth. Taste for salt, and add up to ½ teaspoon more if necessary.
- Pour the bread cubes into the oiled baking dish and spread them evenly across it. Cover the dish in aluminum foil and bake for 50 minutes. Remove the foil and bake for 10 minutes more uncovered, so that the cubes can get a crispiness to the top.
Notes
My Co-op has a bakery, and they sell their own bagged dried bread cubes. If your natural grocery store has a bakery, that's a good place to look for vegan dried bread cubes. You can also find them on shelves in boxes.
Or make your own by baking bread cubes in a single layer on a baking pan for 10 to 15 minutes at 300 degrees, stopping once or twice to stir. Let them cool before using.
To make this stuffing in a Dutch oven instead of a skillet & casserole dish:
Sauté onions, garlic, celery, and carrots in the Dutch oven until translucent and fragrant.
Add chopped chestnuts and cook for a couple minutes more. Turn the heat off and set aside.
In a large mixing bowl, combine a pound of dried bread cubes with mixture from skillet.
(My Dutch oven is 4 quarts. So it's not large enough to easily combine the bread cubes in the pot itself, until it has shrunk from the broth. If yours is larger, you may be able to skip the mixing bowl.)
Slowly pour vegetable broth and spices over the bread cubes. Occasionally stir the bread cubes, so that the cubes get evenly coated.
Pour the bread cube mixture back into the Dutch oven. Cover with a lid, and bake at 350 degrees for 50 minutes. Remove lid and bake for 10 minutes more uncovered.
Nutrition
Calories: 175kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Sodium: 480mg | Potassium: 228mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1225IU | Vitamin C: 9.4mg | Calcium: 78mg | Iron: 2.1mg
