You need not wait until Thanksgiving to enjoy this vegan stuffing, made hearty with regular and sweet potato and whole-grain bread. That said, it is most welcome at the holiday table! For an everyday meal, roast some broccoli and cauliflower florets while this is in the oven, and serve with a bountiful tossed salad with some chickpeas or black beans tossed in for a nice meal. Photos by Evan Atlas.
Two-Potato Bread Stuffing Casserole
- 2 medium sweet potatoes
- 4 medium potatoes preferably red-skinned or Yukon Gold
- 1 1/2 cups vegetable broth
- 4 large or 6 average slices whole grain bread
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 large stalks celery diced
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon salt-free all-purpose seasoning such as Frontier or Mrs. Dash
- 1/2 teaspoon dried thyme or oregano
- Salt and freshly ground pepper to taste
- Cook, bake, or microwave the sweet potato and regular potatoes in their skins until done. You can do this step ahead of time.
- Once the potatoes are cool enough to handle, peel them (unless they’ve been scrubbed well) and place them in a large mixing bowl. Coarsely mash them with about half of the broth.
- Preheat the oven to 375 degrees F.
- Tear the bread into small pieces. Place them in a small mixing bowl and pour the remaining broth over them. Soak for several minutes.
- Meanwhile, heat the oil in a medium skillet. Add the onion and celery and sauté over medium- low heat until the onion is lightly browned and the celery is tender.
- Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season with salt and pepper.
- Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 45 minutes, or until the top is a crusty golden brown. Let stand for 5 to 10 minutes before serving straight from the baking dish.