Everyone wants stuffing for Thanksgiving. So let’s veganize it!
To satisfy our craving for stuffing, we developed this recipe to have all the flavor and texture of the original. Our recipe adds apples for juicy, sweet bursts of flavors. And pecans add an earthy, nutty balance.
This is the modern vegan classic for Thanksgiving—or anytime of year.
Vegan Stuffing with Apples and Pecans
- 8 slices (about half a loaf) whole wheat sandwich bread
- 1 medium onion, quartered and sliced
- 3 stalks celery, thinly sliced
- 1/4 cup vegan margarine (try Earth Balance brand)
- 1/2 teaspoon poultry seasoning (this is a vegan herb blend of sage, thyme, rosemary, and marjoram)
- 1/3 cup Italian parsley, stems removed and chopped
- 2 cups vegetable broth
- 3 apples, peeled, cored, quartered, and cut into 1/4" slices
- 3/4 cup pecans, halves or pieces
- Salt to taste
- Fresh cracked pepper to taste
- Turn on oven to 250 degrees. By hand, rip apart bread roughly into small, 1/2" pieces and place onto a baking sheet. Place into oven and cook for about 60 minutes. Toss after 30 minutes. Look for the bread to become dry and hard. Remove bread from the oven and let cool. This can be done a few days in advance.
- In a medium-size pot, add onion, celery, and margarine. On medium heat, sauté vegetables until they are tender, about 7 minutes.
- Add poultry seasoning, parsley, and vegetable broth. Stir to combine. Turn off heat.
- Add bread to a medium-size casserole baking dish. Pour vegetables and broth mixture onto bread in the casserole dish. Add apples and pecans. Stir to combine.
- Cover with aluminum foil and bake at 375 degrees for 15 minutes. Then remove foil and bake for an additional 25 minutes until top is brown and crisp.
- Add salt and pepper to taste. Be careful not to add too much salt, as the vegetable broth may be salty enough.