My stuffing is soggy. Where did I go wrong?

The bread you use should start out super dry (basically stale). If you use fresh, soft bread - adding the broth will cause it to get too soggy. No amount of baking will fix that. Also, the flaxseed and water mixture should sit for at least 5 minutes before you use it, so it has time to cure and firm up a bit. Adding the flaxseed egg too soon can introduce more liquid than you want ideally.

Why did it burn on top?

That last few minutes in the oven, uncovered and under the broiler, can be a doozy. You want to get some color on top, but it shouldn't turn to carbon. Keep an eye trained on it for those last several minutes, and pull your stuffing out before it burns on top. Moving the baking dish to a lower oven rack can help too.

Will meat lovers still like this vegan stuffing?

Yes! I've had omnivores corner me after Thanksgiving dinner and demand this recipe from me. It tastes just like the real deal - with the advantage that vegans can eat it too.

Can I follow this stuffing recipe, but not make it entirely vegan?

Sure. The stuffing blueprint is there. My mother-in-law follows this recipe to the letter, but adds smoked oysters to hers. That's a delicious variation btw!

Easy Vegan Stuffing

Description

My festive vegan stuffing recipe tastes like the real deal. Easy to make – and meat eaters will love it too!

Ingredients

Units Scale

1 pound white bread such as baguette or ciabatta, cut into 1 1/2-inch cubes, dried
3 tablespoons extra virgin olive oil
1 cup white onion, diced
1 cup celery, diced
1/2 cup pecans, chopped – or walnuts, chopped
2 1/2 cups vegetable broth
1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water)
3 tablespoons fresh sage, chopped
3 tablespoons flat leaf parsley, chopped
1 tablespoon fresh rosemary, chopped
salt and pepper, to taste

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Instructions

Dry the bread. Place bread cubes in a bowl or a tray and leave overnight to dry.
– Or –
Place bread cubes on a cooking tray and bake in the oven at 325ºF for 30 minutes, or until bread cubes are dry and slightly colored.
Preheat oven to 350ºF.
Sauté the onions, celery and nuts. In a pan over medium heat, add olive oil, onions and celery and sauté for 4-5 minutes, until onions are translucent. Add walnuts (or pecans) and sauté for an additional 3 minutes. Turn the heat off and transfer to a large bowl.
Mix the stuffing. Add bread cubes and vegetable broth to the same bowl and gently toss. Add flaxseed egg, sage, parsley and rosemary and gently fold. Season with salt and pepper and transfer mixture to baking dish.
Bake the stuffing. Cover dish with foil and bake for 45 minutes. Then turn oven to broil, remove foil and bake for an additional 5-7 minutes, or until the top is golden brown. Serve.

Notes

Vegan stuffing will keep in the fridge for up to 5 days (covered).

Nutrition

Serving Size: 1 serving
Calories: 422
Sugar: 1.7g
Sodium: 78.4mg
Fat: 15g
Saturated Fat: 1.9g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 61.2g
Fiber: 4.4g
Protein: 10.7g
Cholesterol: 0mg