Jillian Harris’s Almost Famous Plant-Based Stuffing
34
- Prep Time25 mins
- Total Time55 mins
- Makes8 servings
This vegan stuffing will win over everyone at the table! It’s moist, packed with all of those familiar stuffing flavours and super simple to put together.
Ingredients
1/2 cup vegan butter
1/4 cup extra-virgin olive oil
2 cups finely chopped celery
1 1/2 cups finely chopped yellow onion
4 cloves garlic, crushed
4 cups finely chopped mixed mushrooms
2 tbsp finely chopped fresh sage
2 tsp fresh thyme leaves
1 Granny Smith apple, unpeeled and finely diced
1/4 cup white wine, (we use Chardonnay)
4 tsp poultry seasoning
1/2 tsp salt
1/2 tsp pepper
1 to 1 1/2 cups vegetable stock
1 loaf white bread, day old, cut into 1-in. cubes
Instructions
Preheat the oven to 350°F (180°C). Grease a 10-in. (25-cm) round or 10½- × 7½-in. (2.3 L) rectangular baking dish.
Heat the vegan butter and olive oil in a large frying pan over medium heat. Add the celery and onions and cook until soft and fragrant, 3 to 4 mins, stirring occasionally.
Add the garlic, mushrooms, sage, and thyme and cook, stirring occasionally, until the mushrooms are soft, 8 to 10 mins.
Stir in the apple, white wine, poultry seasoning, salt and pepper. Cook for 3 to 5 min, until the apple slightly softens. Add 1 cup (250 mL) of the vegetable stock, stir, and cook for another 3 min.
Place the bread cubes in a large bowl. Pour the mushroom mixture over the bread and lightly toss with a rubber spatula to combine. Drizzle with additional stock if you prefer a moister stuffing, and season with additional poultry seasoning, salt, and pepper, if desired.
Spread the stuffing evenly in the prepared baking dish and bake until heated through, about 30 minutes. Serve immediately.
Kitchen tip
This recipe is easily doubled if you're feeding a crowd.