Prep: 20-30 mins (Dependent upon skill and/or the number of kitchen helpers!)
Cooking: 40 mins
Type: Side Dish
Tools: Pot, mixing bowl, a large baking tray/tin or casserole dish, aluminium foil
We hope that all of your festive planning is finally coming together? If you’re still deciding on some simple, tasty or perhaps traditional Christmas side dishes, check out or Vegan Bread Stuffing! It’s a ‘healthier’ holiday ‘comfort food’- one that is modernised, easy, cheap, simple and that everyone can enjoy!
My original recipe came from my mother; I had no idea how ‘old fashioned’ and/or popular this recipe was until I did a cursory search! I took the original and made a few tweaks including: adding more vegetables and herbs, making sure it was completely plant-based and of course using less oil/fats!
Typically this stuffing would end up stuffed inside a turkey, but not in this case! It’s a deliciously seasoned and toasted mixture of bread and veggies that goes great with a tofu loaf, mushroom gravy and roasted Brussels sprouts! 😛
If you are after a GF version, swap standard bread for some GF bread or bread rolls instead. Just bear in mind that as GF bread tends to be smaller, you might need to use a bit more of it and/or a little less stock or water in the preparation and baking stages.
If preferred (or if you have them to hand), use all fresh herbs instead! Also, we think that the addition of apple and/or toasted walnuts (or pecans) would also go down a treat!
Happy cooking everyone! 🙂
12 Slices Stale Bread
1 Garlic Clove (a fat one!)
1 Brown Onion (or 2 banana shallots)
2 Bell Peppers (Red & Yellow)
5 Sticks Celery
3 Medium Carrots
1 Sprig Fresh Rosemary
5-6 tbsp Rapeseed Oil
Salt & Ground Black Pepper
10 tbsp Vegetable stock (low-salt) or Cold Water (approx. 3/4 cup)
2g Dried Sage
2g Dried Thyme
¼ tsp Asafoetida (or onion powder)
5g Fresh Flat Leaf Parsley (*optional)
Need an easy-print recipe? Print here. 🙂
1. Chop the bread into 1″ cubes (or smaller if preferred) and set aside. Tip: If your bread isn’t quite stale enough, toast it in a toaster on the lowest heat setting for about one minute.
2. Peel and dice the garlic. Peel and finely chop the onion. Wash, remove the stem and core and then finely chop the bell peppers. Wash, trim the ends and then finely chop the celery. Wash, peel, trim the ends and finely chop the carrot. Wash the rosemary, remove the leaves from its stem and roughly chop them.
3. Preheat the oven to 180ºC/350ºF. Get out a large baking tray, tin or casserole dish; line with foil or parchment paper (if necessary). NB: We used a casserole dish!
4. Heat 1 tbsp of oil (or spray some low-fat cooking oil instead) in a large, non-stick pot over a medium-low heat. Add the garlic and onion. Gently fry for 1-2 mins or until softened. Add the bell pepper, celery and carrot. Gently fry for a further 3-4 mins of until just softened. Remove from the heat. Season it with a little salt and a few grinds of black pepper to taste. Tip: If preferred, you could ‘steam-fry’ the vegetables instead at this stage!
5. If you are using vegetable stock, prepare it now.
6. Place the bread into a large mixing bowl. Sprinkle over 2g dried sage, 2g dried thyme and ¼ tsp of asafoetida (or onion powder). Season it with ¼ tsp salt and a few grinds of black pepper. Toss together (with your hands or salad tongs) to thoroughly coat. Pour over 7 tbsp of the stock (or water). Tip: If you are not using stock, make sure to season it with a little more salt and pepper instead and if you are using fresh herbs, the more the merrier!
7. Add the fried vegetable mixture into the mixing bowl. Drizzle over 3-4 tbsp of rapeseed oil. Toss to thoroughly coat and combine.
8. Transfer evenly into your baking tray, tin or casserole dish. Sprinkle over the rosemary. Cover with a sheet of aluminium foil. Place into the oven and bake for 25 mins.
9. Remove from the oven and discard the foil. Drizzle over the remaining stock (3 tbsp) and add an additional 1-2 tsp of oil (if preferred). Toss and coat. Place back into the oven. Bake the stuffing for an additional 15 mins or until the top is lightly browned and crispy. Remove. Garnish with some freshly chopped parsley leaves (if desired).
Refrigerate any leftovers in an air-tight and resealable container. Reheat and consume within 3 days. NB: Best reheated under a grill or on a low heat setting in the oven; microwaving it will make the bread soggy!