Homemade Vegan Holiday Stuffing
It’s finally the week of Christmas! If you haven’t already finalized your menu for the day, consider adding this Homemade Vegan Holiday Stuffing. Even though our gatherings will be small this year, there’s no reason not to make an epic Christmas dinner for your family. This recipe is made completely from scratch, but is still super easy and bursting with flavor from the onions, veggies, and fresh herbs. It’s sure to impress vegans and omnivores alike. This is definitely a recipe you’ll want to have on hand for any holiday gathering from Thanksgiving to Christmas.
Chances are, you already have most of the ingredients for Homemade Vegan Holiday Stuffing in the your pantry anyway. Unlike some of my other recipes, there’s nothing to exotic of difficult to find in this one. All you need are olive oil, carrots, celery, onion, garlic, veggie broth, a loaf of bread (such as my Crusty Artisan Bread), and a variety of fresh herbs such as sage, rosemary, thyme, or basil.
How to Make Homemade Vegan Holiday Stuffing
The first step is cutting the bread into one-inch cubes. Preheat the oven to 200 degrees and spread the bread cubes on a baking sheet lined with parchment paper or a silicone baking mat. Bake for about 20 minutes and set aside. Increase the oven temperature to 375 degrees and grease an 8×8 baking dish with oilve oil. While the bread is baking, start washing and chopping the herbs and veggies.
In a large skillet, heat three ounces of olive oil. Then add the onion and let is soften for about ten minutes. They should be translucent and beginning to caramelize before moving to the next step. Add the garlic, carrots, celery, and herbs to the skillet and cook for another ten minutes or until the carrots begin to soften. As it cooks, give the skillet a good wangjangle every so often.
After the veggies and herbs have had time to cook, add the bread cubes and broth to the skillet. Mix all the ingredients together and add salt and pepper to taste. Transfer the stuffing to the prepared baking dish and cover it with a lid. After 30 minutes, remove the cover and bake for another 15 minutes to allow the stuffing to brown.
How can I make this recipe better suited for my taste?
This Homemade Vegan Holiday Stuffing is very adaptable to your personal tastes and preferences. Mix and match different herbs or add additional veggies or cranberries. For omnivores, you could substitute butter for olive oil or chicken broth instead of veggie. If you’re in a pinch, you could certainly use a store-bought loaf of bread, but as always, I highly recommend making your own the day before and have included a recipe in this post. Crusty Artisan Bread works really well for this stuffing, but for a softer loaf, try Savory Herb Swirl Bread (not vegan). I’ll also be posting a recipe for my favorite whole wheat French bread in the next couple of weeks and that would be an excellent choice in this recipe. Like I said, make it your own and have fun with it! Enjoy!
Vegan Homemade Holiday Stuffing
- 8 cups fresh, homemade bread 1 inch cubes
- 6 Tbsp olive oil
- ¾ cup onion finely chopped
- 2 cloves garlic minced
- ¾ cup carrots sliced
- 2 stalks celery chopped
- 1 Tbsp fresh thyme leaves
- 1 Tbsp fresh rosemary chopped
- 1 Tbsp fresh sage chopped
- 1 Tbsp fresh basil chopped
- ¾ cup vegetable broth or bone broth
- Celtic sea salt and pepper to taste
- Preheat oven to 200°F.
- Spread the fresh bread cubes on a baking sheet and bake for 20 minutes.
- Remove from oven and set aside to cool.
- Increase oven temperature to 375°F and grease an 8×8 baking dish with olive oil.
- In a large, cast iron skillet, heat the olive oil. Then add the onions and saute for about 10 minutes or until they are translucent and beginning to caramelise.
- Add the garlic, carrots, celery, thyme, sage, rosemary, and basil. Continue to cook for another 10 minutes, being sure to stir often.
- Add the now-stale bread cubes and broth to the skillet and add salt and pepper to taste.
- Mix everything well and transfer the stuffing to the baking dish.
- Cover the dish baking for 30 minutes before removing the cover and baking for another 15 minutes.