Vegan Stuffing: Ultimate Autumn Harvest Recipe
This ultimate Vegan Stuffing recipe banishes dry, tasteless stuffing forever. Achieve a crispy top and moist center using our sourdough method. Essential for an
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at arorasrecipe.com.
Cooking tools:
- Baking dish
- Saucepan
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Stove
- Oven
Ingredients
- 5 lbs (650-700 g) Stale Sourdough or French Loaf, cut into 1-inch cubes
- 8 Tbsp (115 g) Vegan Block Butter, divided
- 1 large (200 g) Yellow Onion, finely diced
- 4 medium (150 g) Celery Sticks, finely diced
- 4 Garlic Cloves, minced
- 3 cups (700 ml) Vegetable Stock, low sodium
- 1 Tbsp (15 g) White Miso Paste
- 2 Tbsp (30 ml) Nutritional Yeast
- 3 Tbsp (45 ml) Fresh Sage, finely chopped
- 1 Tbsp (15 ml) Fresh Thyme Leaves, roughly chopped
- 1 tsp Salt (Kosher or Sea), plus more to taste
- 1/2 tsp Black Pepper, freshly cracked
- 1/2 cup (80 g) Dried Cranberries
- 1/2 cup (60 g) Pecan Halves, lightly toasted
- 2 Tbsp (30 ml) Fresh Parsley, chopped (for garnish)
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