Vegetarian Stuffing should be a staple at every Thanksgiving and Christmas celebration!
Let’s dive face first into food season, shall we?
Thanksgiving is coming up and I’m excited to share some of my go-to recipes with you. I can’t believe I haven’t shared them before!
Let’s just say I’m a little more organized this year. Don’t get me started on Christmas though, I am definitely not ready to handle all that comes with that.
Today is the first in a series of recipes I’ll be sharing centered on a vegetarian Thanksgiving. You might remember a few delicious options from previous years such as balsamic roasted brussels sprouts with garlic or mashed potato bake with red wine balsamic reduction.
I could honestly get through Thanksgiving with a plate piled high with mashed potatoes and stuffing. There’s something so magical about eating them together (carbs? probably carbs) that I just can’t get enough of.
My favorite vegetarian stuffing recipe comes out a little crispy on the edges and soft in the middle, just like you’d get from traditional stuffing. I honestly couldn’t stop stealing bites of this while I was taking photos, I was afraid I would run out!
Can vegetarians eat stuffing?
Yes! If someone else is making it, be sure to ask whether they used chicken or vegetable stock, if the stuffing has any sausage or other meat in it, and whether or not it was cooked inside a turkey. Those would make the stuffing not vegetarian. The stuffing recipe below is 100% approved for vegetarians to eat.
How do you make the best vegetarian stuffing?
This stuffing requires only a few simple ingredients such as:
- Vegetable Stock
- Dried Bread Cubes
Sauté the veggies in the butter, add the stock, then mix it all with the dried bread cubes. Bake and enjoy!
How do you make vegan stuffing?
You can very easily make this vegetarian stuffing recipe vegan by using vegan butter. I do not recommend using coconut oil or olive oil.
How do you make gluten-free stuffing?
This vegetarian stuffing recipe can also be easily made gluten-free by using gluten-free bread cubes. My mother-in-law always grabs a package from Aldi for her twins who eat gluten-free, or you can find them here.
This vegetarian stuffing can be customized! Here are a few ideas to get you started:
- If you prefer softer stuffing like you would get in a cooked turkey, add an additional 1/2 – 1 cup more vegetable broth
- Use whatever herbs you have on hand such as parsley or rosemary
- Swap the packaged stuffing cubes for a stale loaf of bread, cubed (try keep it to 12 ounces)
- Follow the instructions above to make this vegan or gluten-free
- Add crumbled bits of vegetarian sausage, seitan, or tempeh for extra protein and flavor
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 3/4 cup butter, (1 1/2 sticks)
- 1 large yellow onion, diced
- 1 large carrot, diced
- 3 stalks celery, diced
- 3 tablespoons fresh chopped sage, divided
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme, stems removed, chopped
- Coarse kosher salt and freshly ground black pepper
- 1 1/4 cups vegetable stock
- 12 ounces unseasoned dried stuffing cubes
- Preheat the oven to 350ºF. Coat a large baking dish with cooking spray or butter. Set aside.
- In a large skillet, melt butter over medium heat.
- Add onion, carrot, celery, and 1 tablespoon sage. Cook, stirring frequently, until the vegetables begin to soften, about 7 minutes.
- Add the garlic, thyme, and salt and pepper to taste. Cook, stirring, 1 minute.
- Add the vegetable stock and remove from the heat.
- Pour the stuffing cubes into the prepared baking dish and add the remaining sage and broth mixture. Stir well to coat.
- Bake 45-60 minutes, stirring once, until the stuffing is beginning to crisp on the edges.