Vegan Thanksgiving Stuffing

Ingredients

• 1 loaf day-old sourdough or country bread, torn into 1-inch pieces
• 6 tablespoons vegan butter
• 1 yellow onion, diced
• 3 stalks celery, diced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup fresh parsley, chopped
• 2 1/2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)

Method

1. 1

   Preheat the oven to 350°F. Spread the torn bread pieces across two baking sheets and toast until dry and lightly golden, stirring once halfway through.

   15:00 · Toast bread
2. 2

   While the bread toasts, prepare the flax egg by whisking ground flaxseed with water in a small bowl; set aside to thicken.

   5:00 · Thicken flax egg
3. 3

   Melt the vegan butter in a 9-inch skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened.

   8:00 · Cook onion and celery
4. 4

   Add the mushrooms and cook, stirring occasionally, until they release their liquid and turn golden.

   7:00 · Cook mushrooms
5. 5

   Stir in the garlic, sage, thyme, and rosemary and cook until fragrant.

   1:00 · Cook garlic and herbs
6. 6

   Transfer the toasted bread to a large bowl. Add the vegetable mixture, parsley, salt, and pepper, and toss to combine.

7. 7

   Pour the vegetable broth and flax egg over the bread mixture, tossing gently until evenly moistened but not soggy.

8. 8

   Transfer the stuffing to a greased 9x13-inch baking dish, spreading it evenly and pressing down lightly.

9. 9

   Cover the dish with foil and bake for 25 minutes.

   25:00 · Bake covered
10. 10

    Remove the foil and bake uncovered until the top is golden and crisp.

    15:00 · Bake uncovered
11. 11

    Let the stuffing rest for 10 minutes before serving.

    10:00 · Rest before serving