Vegan Thanksgiving Stuffing
My dad’s famous accidentally vegan stuffing is the star on the table at every holiday. It’s so hearty, sweet and savoury, and filled with veggies and fresh herb.
- 1 french baguette + 1/3 french baguette, diced into large chunks
- 1 tbsp coconut oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 stalks celery, diced into small pieces
- 3 cups mushrooms, diced into small chunks
- 1/2 red pepper, finely chopped
- 1/2 yellow pepper, finely chopped
- 1/2 green pepper, finely chopped
- 3/4 cup dried natural cranberries, unsweetened and unsulphured
- 2 cups vegetable stock
- 1 tbsp fresh sage, minced
- 1 tbsp fresh rosemary, minced
- salt and pepper to taste
- Preheat the oven to 350 degrees F.
- Spread the baguette chunks evenly onto 2 baking sheets and bake for approximately 15 minutes to dry the bread, until the cubes are golden brown. Ensure that you stir them around every 3 minutes or so, so that they bake evenly and do not burn.
- In a large pot, heat the coconut oil and add in the diced onion, garlic, celery, and bell peppers. Sautee for 10-15 minutes, or until the veggies are soft.
- Add the dried bread, cranberries, vegetable stock, herbs, and spices. Add the vegetable stock a little bit at a time. You want the stuffing to be moist, but not wet, so you may not need a full 2 cups of stock. Mix until combined.
- Add the stuffing into a large casserole dish at 350 degrees F and bake for 20-30 minutes. Keep warm until serving. Enjoy!