Make your Thanksgiving vegan with this plant-based vegan stuffing made with hazelnuts and apples and seasoned with fresh sage and parsley.
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Preheat oven to 400 degrees Fahrenheit. Place cubed bread in a single layer on baking sheets and bake for about 10 minutes, until slightly toasted. Remove from the oven and transfer to a large bowl.
Reduce heat to 350 degrees. Lightly spray an 11x7 (roughly 6 cups) casserole dish and set aside.
Heat vegan butter in a large skillet over medium heat. Add onions and sauté for about 5 minutes until onions are translucent and fragrant. Add celery and apples and sauté for another 3-4 minutes until apples are slightly soft. Add spices and hazelnuts. Stir to coat and remove from heat.
In a small bowl whisk together vegetable broth and chickpea flour until chickpea flour has dissolved.
Add toasted bread to the apple/hazelnut mixture, stirring to combine. Slowly pour the vegetable broth/chickpea flour over the stuffing, mixing while adding until everything is evenly hydrated.
Transfer stuffing to the prepared casserole dish, cover in tin foil, and bake for 20-25 minutes. Remove tin foil and bake for an additional 10 minutes until bread is lightly brown.
Let cool slightly before serving.
Serving and Storing - For easy Thanksgiving prep, you can prepare the Thanksgiving stuffing the night before or earlier in the day. When you are getting closer to your meal, bake according to the instructions below. Leftover stuffing can be tightly wrapped and stored in the refrigerator for 3 days or the freezer for up to 2 months. When ready to eat, gently thaw and reheat in the oven or microwave.