Vegan Cranberry Pecan Stuffing
This Vegan Cranberry Pecan Stuffing is the side dish you need for a truly delicious Thanksgiving meal. Simple to make, easily gluten free and kid friendly.
Servings 8
Ingredients
- 6-7 cups hearty bread such as French bread, cut into ½ to 1 inch cubes
- 2 flax eggs - 2 tablespoon ground flax seeds + 4 tablespoon water
- 3 tablespoon non dairy butter + more to grease baking dish
- ½ onion, chopped
- 1 cup chopped celery
- ¾ cup chopped pecans
- 1 cup dried sweetened cranberries
- ¼ cup chopped Italian parsley
- 1 tablespoon fresh sage, finely minced or ribbons optional
- 1 cup vegetable broth/stock
- ¾ teaspoon salt *see note below
- ½ teaspoon black pepper
Instructions
- Preheat oven to 325 degrees. Set aside a large baking sheet.
- Cut bread into ½ -1 inch cubes. Spread cubes in an even layer on a large baking sheet. Bake for 20 minutes or until lightly toasted.6-7 cups hearty bread such as French bread, cut into ½ to 1 inch cubes
- Prepare flax eggs by whisking together 2 tablespoon ground flax seeds and 4 tablespoon water. Set aside to thicken.2 flax eggs - 2 tablespoon ground flax seeds + 4 tablespoon water
- Lightly grease a casserole dish and set aside.
- Melt butter over medium heat, add chopped onion and celery. Season with a pinch of salt and pepper. Sauté for 5-10 minutes until softened.3 tbsp non dairy butter + more to grease baking dish, ½ onion, chopped, 1 cup chopped celery
- Add cranberries and pecans and cook 1-2 minutes longer. While that cooks, chop parsley and sage if using, set aside.¾ cup chopped pecans, 1 cup dried sweetened cranberries
- Transfer baked bread to a large bowl. Add onion mixture, flax eggs, herbs, broth and remaining salt and pepper Toss to thoroughly coat the bread. Mixture should be moist, but not too wet. Transfer to the prepared casserole dish.¼ cup chopped Italian parsley , 1 tbsp fresh sage, finely minced or ribbons , 1 cup vegetable broth/stock, ¾ tsp salt, ½ tsp black pepper
- Cover dish with aluminum foil and bake at 325 degrees for 30 minutes. Remove foil and continue to bake for 15 minutes longer until crisped on the top.
Notes
Note about salt: I use homemade unsalted broth so the amount listed in recipe is a good amount. Use less if your broth is salted, about ½ teaspoon should be right.
