Easy vegan stuffing with just 20 minutes of prep. Sign me up! This vegan dressing calls for quinoa so not only does it make a great vegan side dish, it could be a meal all on its own.
- 1 loaf whole-wheat bread or your choice of bread, cubed
- 2 1/2 cups water + vegetable bouillon
- 1 1/3 cup red onion, diced
- 1 1/3 cup celery, diced
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 3 cups quinoa, cooked
- fresh rosemary
- Prepare: 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 the water has cooked off, set aside.
- Prepare 2 cups water + vegetable bouillon.
- Pour 2 cups water and vegetable bouillon mixture over bread and add cooked quinoa.
- Mix thoroughly with a spoon. (If it’s too wet add more bread or quinoa if it’s too dry add additional vegetable broth.)
- Spray an oven-safe baking pan with avocado or coconut oil.
- Transfer mixture to the prepared pan and cover with foil.
- Bake at 375°F/190°C for 45 minutes, then remove the foil covering.
- Continue to bake for an additional 10-15 minutes, until the top is golden brown and crispy.
- Cool: Remove from oven and let cool for 5-10 minutes before serving.
- The quinoa is tender and will bind the stuffing ingredients, so there is no need to add an egg replacement, such as a flax egg.
- Use a firm or crustier bread in lieu of fresh bread when possible. This will help to prevent soggy stuffing. Or failing that, put the bread in the fridge before soaking in stock.
- Experiment with this stuffing by playing around with the bread you use and how much stock to add. If you use crusty bread, you may need more vegetable stock, depending on how crispy or soggy you like your stuffing. I like mine somewhere in the middle, but it’s totally up to you!
- Sauté the onion, celery, and garlic in a little vegan butter to add a rich, buttery taste to your veg.
- Leftover stuffing is a great sandwich filler alongside a spoon of sweet cranberry sauce and any leftover vegan meat or vegetables. Maybe even try a drizzle of warm gravy in there. I know a sandwich of bread in bread sounds like a strange idea but trust me, it’s delicious the day after Thanksgiving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side, Holiday
- Method: Bake
- Cuisine: American
Keywords: vegan thanksgiving recipe, vegan holiday recipe, vegan stuffing, vegetarian thanksgiving dressing