Classic stuffing made
vegan. This easy holiday recipe is made with the most delicious plant-based ingredients and comes out nice and crispy. The best part, it had absolutely no relationship with a bird’s ass. You’re welcome. Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
1 loaf whole-wheat bread or your choice of bread, cubed
3 cups quinoa, cooked
1 1/3 cup red onion, diced
1 1/3 cup celery, diced
1/4 teaspoon Himalayan salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
2 1/2 cups water + vegetable bouillon
Lay cubed bread out on baking sheets.
Pre-heat oven to 375°F/190°C and bake bread for 5 – 10 minutes, until it starts to harden.
When done, remove and scoop into a large bowl.
Sauté onion, celery, salt, pepper and garlic in 1/2 cup water. Once water has cooked off, set aside.
Prepare 2 cups water + vegetable bouillon and set aside.
Line a large baking pan with foil or cover with nonstick spray.
Pour 2 cups water and vegetable bouillon mixture over bread and add remaining ingredients.
Mix thoroughly with spoon. If it’s too wet add more bread or quinoa if it’s too dry add in additional vegetable broth.
Transfer mixture to the prepared pan(s) and cover with foil.
Bake at 375°F/190°C for 45 minutes, then remove the covering foil.
Bake for an additional 10-15 minutes, until the top is golden brown and crispy.
Remove from oven and let cool for 5-10 minutes before serving.
Category: Side, Holiday Method: Bake Cuisine: American
Keywords: vegan thanksgiving recipe, vegan holiday recipe, vegan stuffing
Recipe Card powered by
This post may contain affiliate links, which means I’ll receive a commission if you purchase through those links at no extra cost to you. Please read our full disclosure for more information. Thank you for supporting Raepublic.