Site icon Plant-based Recipes

VEGAN STUFFING

Plant-basedrcp
Jump to Recipe Print Recipe

These Vegan Stuffing is packed with taste and flavors, like fresh rosemary and parsley. Take advantage of leftover cornbread with a pan of these easy stuffing.

MY LATEST VIDEO 

VEGAN STUFFING INGREDIENTS 

Cornbread: recipe for vegan homemade cornbread could be found here. 

Chestnuts 

Cranberries: dry, sugar-free cranberries

Apple

Fresh parsley 

Fresh rosemary

Onion 

Vegetable broth 

HOW TO MAKE VEGAN STUFFING 

  1. Preheat the oven 365F.
  2. Cut cornbread into cubes.
  3. In a large saute pan, warm the oil. Add the onion, celery, apples, chestnut and herbs. Sauce for 10 minutes. 
  4. Transfer the mixture to a bowl. Add cornbread. Mix. 
  5. Transfer the mixture to a baking dish. Stir in the stock, making sure it is completely absorbed into the bread. The bread should be moist but not mushy. 
  6. Cover with a buttered sheet of aluminum foil and bake for 20 minutes. Uncover and cook for additional 10 minutes. 

I hope you will love these Vegan Stuffing because it’s: 

Quick 

Easy to make 

and delicious! 

Other recipe to try:

Onion Marmalade 

Glazed Carrots 

Cauliflower Gratin 

Mushroom Turnovers

vegan stuffing
Print

Vegan Stuffing

These Vegan Stuffing is packed with taste and flavors, like fresh rosemary and parsley. Take advantage of leftover cornbread with a pan of these easy stuffing.
Course Side Dish
Cuisine American
Keyword stuffing, vegan stuffing
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 362kcal
Author Plant-basedRecipes

Ingredients

  • 1/2 lb vegan cornbread
  • 2 stalks celery
  • 1/2 lb chestnuts
  • 1/2 bulb onion
  • 1/4 bunch fresh parsley
  • 1/2 stalk fresh rosemary
  • 2 apples
  • 1 tbsp dry cranberries
  • 1 cup vegetable broth
US Customary - Metric

Instructions

  • Preheat the oven 365F.
  • Cut cornbread into cubes.
  • In a large saute pan, warm the oil. Add the onion, celery, apples, chestnut and herbs. Sauce for 10 minutes. 
  • Transfer the mixture to a bowl. Add cornbread. Mix. 
  • Transfer the mixture to a baking dish. Stir in the stock, making sure it is completely absorbed into the bread. The bread should be moist but not mushy. 
  • Cover with a buttered sheet of aluminum foil and bake for 20 minutes. Uncover and cook for additional 10 minutes. 

Nutrition

Calories: 362kcal | Carbohydrates: 73g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 579mg | Potassium: 469mg | Fiber: 4g | Sugar: 22g | Vitamin A: 587IU | Vitamin C: 32mg | Calcium: 98mg | Iron: 2mg

If you tried these Vegan Stuffing or any other recipe on the blog let me know by leaving comment below! Follow along Youtube, Instagram and Pinterest for even more recipes!

PIN FOR LATER!

Exit mobile version