Vegan Stuffing
Serves 8
This vegan stuffing recipe is best when it's made with dry, day-old bread. I recommend buying or baking your bread one to three days in advance so that it really soaks up the savory flavor of the onion, celery, mushrooms, and herbs.
Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- 1 cup coarsely chopped cipollini onions
- 3 cups chopped & stemmed mushrooms, mix of shiitakes & creminis
- 3 garlic cloves, minced
- 2 stalks celery, diced
- 1/4 cup chopped sage, plus 8 leaves for garnish
- 2 tablespoons minced rosemary
- 2 tablespoons balsamic vinegar
- 5 cups cubed crusty ciabatta + nine-grain bread*
- 3 lacinato kale leaves, coarsely chopped or torn
- 2 cups vegetable broth, plus more for reheating
- 1/4 cup dried cranberries
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 350°F and grease an 8x12 or 9x13 casserole dish.
- In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.
- Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.
- Transfer to a casserole dish and pour the remaining 1 cup broth evenly over the stuffing.
- Sprinkle with the dried cranberries, remaining whole sage leaves and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.
Notes
To reheat, add a bit more stock and bake until warmed through and slightly crisp on top.
*Crusty bakery bread works best in this recipe. Soft sandwich bread will become too soggy.