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Vegan Stuffing
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Delicious vegan stuffing with forest mushrooms, gluten-free bread, cranberries, apple, and classic herbs like sage, rosemary, and thyme.
Ingredients:
  • 1 loaf vegan, gluten-free, brown rice bread (such as Food for Life®), cubed
  • 2 tablespoons vegan margarine (such as Earth Balance®)
  • 1.5 cups mixed forest mushrooms, diced
  • 1.25 cups sweet onion, chopped
  • 2.5 teaspoons dried sage
  • 1.5 teaspoons dried rosemary
  • 0.5 teaspoon dried thyme
  • sea salt and freshly ground black pepper to taste
  • 6 tablespoons vegan margarine (such as Earth Balance®), melted
  • 1.5 cups low-sodium vegan broth
  • 8 ounces fresh cranberries
  • 1 cup Granny Smith apple, peeled and chopped
  • 0.33333334326744 cup minced fresh parsley
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with aluminum foil.
  • Arrange bread cubes on a baking sheet lined with parchment paper. Toast in a preheated oven until golden and fragrant, around 10 minutes. Take out of the oven and allow the bread to cool before transferring to a large bowl.
  • Toast the bread. Meanwhile, in a large saucepan over medium heat, melt 2 tablespoons of margarine. Sauté mushrooms and onions until onions are slightly translucent, approximately 5 minutes. If needed, add a splash of vegetable broth for moisture. Stir in sage, rosemary, thyme, salt, and black pepper with a wooden spoon until combined, for about 2 more minutes.
  • Combine mushroom mixture with toasted bread in a bowl. Mix well. Pour in 6 tablespoons of melted margarine and vegan broth. Add cranberries, apple, and parsley. Gently mix until fully combined. Transfer stuffing to a casserole dish and cover with aluminum foil.
  • Preheat oven and bake for 45 minutes, checking at 25 minutes to avoid burning. Gently stir after uncovering. Bake until top is golden brown, about 15 minutes more. Let cool briefly before serving.

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