Vegan Whole Grain Stuffing
This vegan whole grain stuffing is a nourishing twist on the classic. Made with a mix of hearty whole grain bread and earthy grains like farro or wild rice, it’s packed with sauteed vegetables, fresh herbs, and toasted nuts. Moist, savory, and satisfying – no animal products needed.
Total Time:
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: ~1 hour 10 minutes
Yield:
Servings: 6–8
Serving Size: ~1 cup
Ingredients:
Bread & Grains:
4 cups cubed whole grain or whole wheat bread, slightly stale or toasted
1 cup cooked farro or wild rice (or brown rice/quinoa for gluten-free option)
Vegetables & Aromatics:
1 medium onion, finely chopped
2 celery stalks, chopped
2 medium carrots, diced
3 cloves garlic, minced
2 tablespoons olive oil or vegan butter
Flavor:
1 tablespoon fresh sage, chopped (or 1 tsp dried)
1 tablespoon fresh thyme (or 1 tsp dried)
1 teaspoon rosemary, chopped
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1–2 tablespoons nutritional yeast (optional, for umami)
Liquid:
1½–2 cups vegetable broth, as needed
1 tablespoon soy sauce or tamari (for depth, optional)
Add-ins (optional):
½ cup chopped walnuts or pecans, toasted
½ cup dried cranberries or chopped apples
2 tablespoons chopped parsley, for garnish
Instructions:
1. Prep the Bread:
If not using stale bread, cube and toast in the oven at 300°F (150°C) for 10–15 minutes until dry but not browned.
2. Cook the Aromatics:
In a large skillet, heat olive oil.
Add onion, celery, and carrots. Sauté 8–10 minutes until soft.
Stir in garlic and herbs, cook 1 minute more.
3. Combine Ingredients:
In a large bowl, mix toasted bread cubes, cooked grains, sautéed vegetables, and optional add-ins.
Drizzle in broth and soy sauce. Toss gently until well moistened but not soggy.
4. Bake the Stuffing:
Transfer to a greased baking dish (9×13″).
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Remove foil and bake another 15–20 minutes until the top is golden and crisp.
5. Garnish & Serve:
Sprinkle with fresh parsley. Serve warm.
Notes:
Grain swaps: Use any hearty grain like farro, barley, brown rice, or quinoa.
Gluten-free: Use GF bread and grains like quinoa or rice.
Make-ahead: Assemble the night before, refrigerate, and bake when ready. Add a bit more broth before baking.
Tips:
- Don’t skip toasting the bread; – it helps absorb the broth without turning soggy.
- Taste the veggie mixture before baking and adjust salt/herbs as needed.
- Crispier top Broil for 2 minutes at the end.
- Want it richer; Add a splash of oat cream or vegan butter to the mix.
Frequently Asked Questions (FAQ):
Q: Can I use all bread and no grains?
A: Yes, simply replace the grains with 2 more cups of cubed bread.
Q: Can this be frozen?
A: Yes! Freeze after baking and cool completely. Reheat covered in the oven at 350°F (175°C).
Q: Can I use mushrooms?
A: Absolutely – sauté with the onions for extra umami flavor.
Q: Can I cook this inside a squash or pepper?
A: Yes! Use as a stuffing for roasted squash or bell peppers.
Nutrition Information
Calories: ~240
Protein: 7g
Carbohydrates: 30g
Fat: 10g
Fiber: 5g
Sugar: 4g
Sodium: 380mg