This vegan Thanksgiving stuffing is the perfect way to round out your holiday meal. It’s a healthful harvest that tastes amazing.
- 2 cups of shredded carrot
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups finely chopped apples
- 8 cups vegan bread cubes
- 1 tablespoon of ground sage
- 1 tablespoon of ground cinnamon
- 1 tablespoon of salt or salt-free seasoning
- One 32–ounce carton of oil-free vegetable broth (Pacific Brand is oil-free). You won’t need the whole container, but how much you’ll use depends on if you like your stuffing moist or dry
- Preheat the oven to 350 degrees
- Pour a quarter cup of the vegetable broth in a large stockpot add onions and salt or salt-free seasoning and sauté until the onions are translucent; about 5 minutes. Add more broth if needed.
- Add celery, carrots, and apples to the onions and cook for about 3-4 minutes until the veggies/apples soften but aren’t limp. If the mixture starts to stick to the pot add more broth and deglaze (pour broth on the yummy stuck bits and rub them off with a spatula. That’s where all the flavor is).
- Sprinkle the veggies/apple with the ground sage and ground cinnamon and mix well.
- Add the bread cubes and wet with enough vegetable broth to moisten thoroughly but not make it soggy. Start with a cup and keep adding a little at a time until you get what you like. Mix until the veggies and apple are well combined with the bread cubes.
- Check that the veggies/apple are tender enough and add more seasoning if you like.
- Transfer to a Pyrex type pan and bake in the oven for 20 minutes until the top browns up a bit. Alternatively, you can skip this step if you like really moist stuffing. If you have accidentally added too much broth, cook the stuffing in the oven for up to 40 minutes to dry it out. You can’t mess this up.
This pairs well with the whipped sweet potatoes that I made in the video above.
Keywords: Holiday, Vegan Holiday, Vegan Thanksgiving, Fall, Autumn, Family gathering