The Best Southern-Style Vegan Stuffing
This vegan stuffing is made with half cornbread and half baguette, lots of butter, tons of fresh herbs, and a few other tasty ingredients. It's incredibly delicious and easy to make!
Ingredients
- 2 tbsp ground flax meal
- 6 tbsp water
- 2 1/2 cups vegetable or vegan chicken stock
- 1 cup vegan butter, divided into 3/4 cup and 1/4 cup, plus more for greasing the baking dish
- 2 1/2 cups yellow onion, small diced
- 1 1/2 cups celery, small diced
- 3 tbsp fresh rosemary, stems removed/discarded & finely chop the leaves
- 2 tbsp fresh thyme, stems removed/discarded & finely chop the leaves
- 1/4 cup fresh sage, stems removed/discarded & finely chop the leaves
- 1 tsp kosher salt
- 1 tsp black pepper
- 6 cups baguette, cut into 1 inch cubes (About one 8 ounce store-bought baguette.)
- 6 cups cornbread, cut into 1 inch cubes
Instructions
- Combine the ground flax meal and water in a small bowl. Let this rest for 10 minutes, stirring occasionally. This mixture creates flax eggs. Then, whisk the flax eggs together with the vegetable stock. Set aside.
- Into a large saute pan or pot, melt 3/4 cups of the vegan butter over medium-high heat. Once hot, add the onion and celery in and cook for 8 minutes, stirring occasionally.
- Then, add in the rosemary, thyme, sage, salt, and pepper. Stir well and cook for 1 minute.
- Preheat the oven to 350 degrees Fahrenheit. Heavily grease a 9x9 inch baking dish with butter.
- Now, into a large mixing bowl, toss together both of the cubed breads. Evenly pour the vegetable stock-flax egg mixture and the sauteed vegetable-herb mix over the cubed bread. Quickly but gently, stir everything together to coat the bread evenly.
- Dump this mixture into the greased baking dish and spread it evenly across. Evenly dollop across the 1/4 cup of butter over the stuffing. Wrap the top of the dish in tin foil and place it on the middle oven rack to bake for 40 minutes.
- Remove the tin foil and bake for 35 more minutes.
- Enjoy! If not eaten immediately, I recommend keeping it covered, as it will thicken and become more firm as it cools down. Wrapping a piece of plastic wrap over the dish will trap steam over the stuffing, keeping it super moist!
Tried this recipe?Let me know how it was!