Vegan Stuffing

A traditional holiday dish filled with apples, pecans, onions, and herbs and made vegan for a classic Thanksgiving vegan stuffing.

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Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: Servings

Calories: 135kcal

8 cups firm whole wheat bread, cut int 1" cubes (use gluten-free bread for a gluten-free stuffing)
2 celery stalks, diced
½ white onion, diced
1 small apple, cored and diced
2 tablespoon olive oil or Earth Balance vegan butter
¼ cup fresh parsley, minced
1 teaspoon dried sage
1 teaspoon dried thyme
salt and pepper to taste
½ cup pecans, chopped
2 cups vegetable broth, depending on desired consistency

Preheat oven to 400 degrees Fahrenheit. Place cubed bread in a single layer on baking sheets and bake about 10 minutes, until slightly toasted. Remove from oven and transfer to a large bowl.
Reduce heat to 350 degrees. Lightly spray a shallow casserole dish and set aside.
Heat olive oil or vegan butter in a large skillet and sauté celery, onions, and apples until slightly soft. Add spices and pecans. Stir to coat and remove from heat.
Add apple/pecan mixture to bread and mix until evenly combined.
Slowly pour over the vegetable broth, mixing while adding until everything is evenly hydrated.
Transfer to prepared casserole dish and bake, covered, for 20-25 minutes. Remove cover and bake for an addition 10 minutes until lightly brown.
Let cool slightly before serving.