vegan stuffing recipe

This vegan rice stuffing is cooked with cranberries, butternut squash, and dates. This vegan, gluten-free stuffing is made with jasmine rice.

Vegan Rice Stuffing Recipe with Cranberries, Squash & Dates

Cooking spray (vegan)

jasmine rice (uncooked)

vegetable broth, divided

vegan buttery spread

olive oil

butternut squash

celery

onion

Medjool dates

cranberries

parsley

poultry seasoning

sage

black pepper

Preheat oven to 350 degrees F. Coat a...

Preheat oven to 350 degrees F. Coat a 13x9inch baking dish with cooking spray and set aside.

Cook jasmine rice with 2 cups vegetable broth...

Cook jasmine rice with 2 cups vegetable broth according to package directions. Set aside when done.

Put olive oil and buttery spread in large...

Put olive oil and buttery spread in large skillet on medium heat. When butter is melted, add squash, celery, and onion. Stirring frequently, cook for 15 to 20 minutes until squash is fork-tender and starting to brown.

While squash is cooking, place chopped dates and...

While squash is cooking, place chopped dates and cranberries in a small bowl. Pour hot water over dried fruit until covered. Soak for 15 minutes then drain in a fine mesh colander.

Add soaked fruit, parsley, and seasonings to skillet....

Add soaked fruit, parsley, and seasonings to skillet. Mix thoroughly and turn off the heat.

Place cooked rice in a large bowl. Stir...

Place cooked rice in a large bowl. Stir in vegetable mixture.

Add remaining stock (1 1/2 cups) to skillet...

Add remaining stock (1 1/2 cups) to skillet and turn heat to high. Using a spatula, deglaze the skillet by scraping any brown bits so they dissolve into the stock. Turn off heat and add deglazed stock to rice and vegetable mixture.

Toss rice and vegetables until well mixed. Spoon...

Toss rice and vegetables until well mixed. Spoon into your baking dish and cover with aluminum foil.

Bake 30 minutes and keep warm and covered...

Bake 30 minutes and keep warm and covered until serving time.

Savory Wild Rice Stuffing with Cranberries and Mushrooms. A gluten free and vegan stuffing, made easy in the slow cooker!

Crockpot Wild Rice Stuffing with Cranberries

extra virgin olive oil

celery (finely sliced)

cremini baby bella mushrooms, (sliced)

salt

brown and wild rice blend (rinsed and drained)

sugar cranberries

thyme

almonds

Stir

In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.

Cook

In a 3- or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3-quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme.

Serve

Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.

This Vegan Stuffing is made with chickpea sausage crumbles and is hearty, wholesome, and packed with flavor! Serve it for your vegan Thanksgiving Dinner.

Easy Vegan Stuffing With Sausage Crumbles

bread

walnuts (or use sunflower seeds

fennel seeds

oregano

basil

garlic powder

onion powder

1/2-1 teaspoon smoked paprika

pepper flakes

can of chickpeas drained

lemon juice

oil butter

onions

rosemary

vegetable broth

Toast the bread- Cube up your bread and spread on a large baking sheet.

Put the baking sheet in the oven at 350 degrees F (180 c) to bake until the bread is dried and is toasty. The bread should just start to get crisp and golden about 12-15 minutes.

Meanwhile make the chickpea sausage: Add the walnuts and all of the spices to a food processor. Pulse until the walnuts and fennel seeds break down and walnuts are coarse mixture.

Then add in your chickpeas and lemon juice and pulse again until most of the chickpeas are broken into a coarse mix and set aside.

In a pan, heat up 1 tsp butter. Add in the chickpea sausage mixture and cook to crisp up some of the portions of the mixture should start getting golden about 3-5 minutes. Then remove from the pan and set aside.

Add 2 tsp oil or butter, then add in the onion and celery and half of the salt and mix. Cook uncovered for 4-5 minutes then cover partially and cook until the onion is soft and golden. It will take 6-8 minutes.

Assemble the stuffing: Grease a large 9x11 inch baking dish or similar size baking dish. Add your onion celery mixture, the chickpea sausage mixture. Add in the baked bread. Add in the salt, pepper, and sage and rosemary and toss well.

Heat up your broth until it&#39;s about warm hot and pour it in batches. I pour about 1/2-3/4 cup and mix it in, so that just one portion of the bread doesn&#39;t get all soggy. Continue to mix it in until the mix is evenly moist. Depending on your bread, you might need up to 2.5 cups of broth.

Also, it depends on your preference whether you like your stuffing more moist, you can add another 1/4-1/2 cup broth.

Cover the baking dish with foil and then put it in the oven. Bake for 35-40 minutes then remove the foil and continue to bake for another 5-10 minutes or until crisp on top to preference.

You can also brush some butter on top if you like the stuffing to get extra crisp and golden, and then broil it for a minute or two.Remove the stuffing from the oven. Let it rest for 5 minutes and then serve.

This vegan stuffing recipe is the best ever and will soon be your new favorite side dish. Buttery and delicious and packed with flavor from sage, thyme and rosemary.

Vegan Stuffing

Sourdough Bread Cubes ((600 grams))

Vegan Butter ((112 grams)

Medium Onion (White, Yellow or Brown, Chopped)

Cloves Garlic (Crushed)

Stalks Celery (Chopped)

Sage

Thyme

Rosemary

Tablespoons Fresh Parsley (Chopped)

Vegetable Stock ((720 milliliters) or Broth)

Salt and Pepper (To taste)

Preheat the oven to 250°F (120°C). Cut your bread into cubes and spread them out on a baking tray. Bake for 50-60 minutes, turning them over half way. 

Remove the bread cubes from the oven and then increase the oven temperature to 350°F (180°C). 

Add the vegan butter to a frying pan along with chopped onion, crushed garlic, celery, dried sage, thyme and rosemary and sauté until softened. About 10 minutes.  

Add the dried bread cubes to a mixing bowl and add the onion and celery mix along with fresh chopped parsley and toss together. 

Slowly pour in the vegetable stock or broth and toss while slowly adding more until your bread cubes are moist but not soggy. 

Add salt and pepper to taste. 

Transfer to a 9x13 dish. Dot with vegan butter on the top. 

Cover with foil and bake at 350°F for 35 minutes. Remove the foil and then bake for a further 10-15 minutes uncovered until golden and crispy on top.

Decorate with a sprig of fresh rosemary and a sprinkle of fresh chopped parsley (optional).

Vegan Mushroom Stuffing has baby portobellos and is all wrapped up in a casserole. Rich flavors makes this recipe a &nbsp;perennial favorite.

Vegan Mushroom Stuffing

stuffing mix (- cubed

onion (- chopped)

dairy free butter

cremini mushrooms (- coarsely chopped)

sage (- so important)

pepper

Lightly oil a 8" x 11" casserole dish (9" x 13" is good too). Set aside.

Add the mushrooms and saute another 10 minutes.

Add sage, salt and pepper. Stir and saute 3 more minutes.

In a large bowl add the cubed bread stuffing mix.

To the large bowl pour in the 1/2 cup melted butter and the vegetable broth.

Pour the mushroom mixture from the pan into the large bowl with the bread mixture.

Mix well again and put into the prepared casserole dish.

Remove from oven. Garnish with fresh chopped parsley if desired. Serve

An easy vegan stuffing recipe that combines toasted bread, cozy aromatics, and a flavorful broth. All you need is 11 simple ingredients and 1 hour! Vegan.

Classic Vegan Stuffing

white bread* (about 12 cups)

salted dairy-free butter

yellow onions (diced)

celery (diced)

garlic (minced)

thyme leaves

black pepper (plus more to taste)

nutritional yeast (optional)

low-sodium vegetable broth

Oven Prep: Preheat the oven to 350F and set a large baking sheet aside. Grease a 9×13” baking dish and set aside as well.

Toast the Bread: Cut the bread into 1” cubes and spread evenly across the baking sheet. Bake in the oven for 10 minutes, then carefully toss the cubes and spread out again. Bake again for an additional 5 to 15 minutes, until the bread is toasted and dry; this will vary based on the type of bread used and how packed the tray is. Set aside to let cool.

Aromatics: Melt the butter in a large sauté pan or pot over medium high heat. Add the celery and onion to the pot and sauté for 5 minutes, until beginning to brown.

Garlic &amp; Spices: Add the garlic, sage, thyme, rosemary, parsley, black pepper, and nutritional yeast (if using) to the pan. Mix well, and sauté for another 1 to 2 minutes, to toast the spices. Turn the heat off and add in the toasted bread cubes and 1 1/2 cups of vegetable broth. Toss well; you want the cubes to be moist, but not soggy. Add additional broth as necessary.

Bake: Transfer to a baking dish and cover with foil. Bake covered for 15 minutes, then uncovered for 25-30 minutes, or until browned. If the stuffing is beginning to brown too much, loosely cover the top of it with foil again.

Serve: Remove from the oven and top with additional fresh parsley. Serve warm; stuffing is best served fresh, but leftovers will keep in the fridge for up to 5 days.

These delicious vegan stuffing muffins are the perfect holiday side dish for anyone who loves crunchy stuffing! A fun alternative to traditional stuffing, these stuffing muffins are great for making ahead of time and freezing. 

Homemade Vegan Stuffing Muffins

bread*,

vegan butter

gala apple, finely diced (1 cup)

rib celery, finely diced (1/2 cup)

carrot, finely diced (1/4 cup)

small onion, finely diced (1/2 cup)

vegan chicken broth (sub vegetable broth)

Dry the bread cubes

Preheat the oven to 300 F and spread the bread cubes evenly onto a large rimmed baking sheet. Place in the oven and bake for about 40 minutes, or until the bread cubes are very dry and crunchy. Remove from the oven and let cool. 

Make the stuffing. 

In a large saucepan or pot over medium heat, melt the vegan butter. Toss in the celery, onion, carrot, apple, and spices. Sauté until softened, about 7-8 minutes. Remove from heat. 

Then, add the dried bread cubes to the pot or pan, slowly pouring in the vegetable broth 1/2 cup at a time, until the mixture is soft but not wet. 

Bake the stuffing muffins

Scoop the stuffing into a 12 cup muffin tin, packing it down and filling it just above the top of the cup. Bake on the center rack of the oven until set and crispy on top, about 35-40 minutes. 

Let muffins cool completely before removing from the muffin tin, or they might break apart when you take them out. Use a butter knife to help loosen up the edges when removing. Serve warm or at room temperature. Store leftovers in the fridge for 5 days, or in the freezer. 

I made these with Italian bread and they turned out great. I froze them for Thanksgiving day, I am sure my family will enjoy them as well. Thank you!

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The most viewed vegan stuffing recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine