Make Your Own Vegan Stuffing

Did you know that more than 3 million people in Canada are vegetarian or vegan? That’s Toronto and then some! Try this vegan stuffing recipe, it will be a welcome addition to your holiday spread and reduce your carbon footprint too! Plus, it’s a great way to use up stale bread that might otherwise go to waste. 

Ingredients:

1 loaf of bread or baguette, cut or torn into cubes (about 1 lb)

½ cup pecans or walnuts

4 tablespoons olive oil

1 large onion, chopped

4 celery stalks, chopped

Splash of dry white wine (optional)

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary leaves

1 teaspoon fresh sage leaves, chopped

¼ cup fresh parsley, chopped

3 cups vegetable broth

Kosher salt

1 teaspoon black pepper

Directions:

Step 1.

The day before, cut or tear your bread into cubes, and if it’s very fresh, leave it out on a baking sheet overnight (uncovered). If it’s already a bit stale, skip this step.

Step 2.

Preheat oven to 350 degrees. Roast the pecans or walnuts on a baking sheet for 4-7 minutes, until slightly toasty. Be careful not to burn. Allow to cool and then finely chop and set aside.

Step 3.

Heat the oil in a large skillet over medium-high heat. Add the onion and celery, season with salt and pepper, and cook for 8-10 minutes, until translucent and starting to brown. Spoon vegetables into a large bowl with the bread pieces, thyme, rosemary, sage, and parsley, and toss to combine.

Step 4.

Carefully add a splash of dry white wine to the pan (it might splatter with the oil), if using, and stir up any browned bits. Cook until almost evaporated, 1-2 minutes. Drizzle over bread mixture.

Step 5.

Gently fold in 2.5 cups of broth so that everything is well combined. Fold in the nuts, and season the mixture with more salt and pepper as needed.

Step 6.

Lightly oil a large oven-proof baking dish, and transfer the mixture to that. Drizzle over the last 1.2 cup of broth and cover with a lid or aluminum foil (make sure to recycle this in the blue bin when done!). Bake for 20 minutes. Uncover, and bake for another 25-30 minutes, or until the top is starting to brown and all of the liquid has been absorbed or cooked off.

Step 7.

Serve and enjoy!

Inspired by these recipes:

https://www.bonappetit.com/recipe/simple-is-best-dressing

https://cooking.nytimes.com/recipes/1020593-vegan-stuffing

https://www.bonappetit.com/recipe/the-new-classic-stuffing

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