Bread Stuffing Casserole
This delectable vegan holiday stuffing recipe was contributed by Jo Stepaniak, reprinted from Vegan Vittles: Down Home Cooking for Everyone.*
- 4 cups whole grain bread cubes
- 1/4 cup minced fresh parsley
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme, crushed
- 1/8 teaspoon ground rosemary,
or 1/4 teaspoon dried rosemary, crumbled
- 1/8 teaspoon ground black pepper
- 1/2 cup coarsely chopped walnuts
- 1/2 cup chopped onions
- 1/2 cup sliced mushrooms
- 1/2 cup finely diced celery
- 1/2 cup dried cherries, dried cranberries, seedless raisins,
or chopped dried fruit (such as apricots, apples, or prunes)
- 1/2 cup boiling vegetable broth or water
- 2 tablespoons reduced-sodium soy sauce
- 1 to 2 tablespoons extra-virgin olive oil
Preheat the oven to 350 degrees F. Oil a two-quart casserole dish (that has a tight-fitting lid) or mist it with nonstick cooking spray.
Place the bread cubes in a very large bowl. Combine the parsley, nutritional yeast flakes, salt, marjoram, sage, thyme, rosemary, and pepper in a small bowl and stir to mix well. Sprinkle over the bread cubes and toss with a fork or wooden spoon until evenly distributed. Add the walnuts, onions, mushrooms, celery, and dried cherries. Toss again gently but thoroughly.
Stir the soy sauce and olive oil into the boiling broth and pour over the bread cube mixture to moisten it. Again, toss gently but thoroughly. Add a little additional broth or water if the mixture appears too dry. Transfer to the prepared casserole dish, cover, and bake for 20 minutes. Uncover and bake for 10 minutes longer.
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
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