Vegan Stuffing with Sage and Apples
Vegan stuffing with sage, apples, and portobello mushrooms. The best vegan stuffing for Thanksgiving. Pour over vegan gravy and serve with your other Thanksgiving sides.
Servings: 10 people
Calories: 222kcal
Ingredients
- 2 baguettes cut into cubes
- 1 Tablespoon olive oil
- 1 large onion diced
- 6 stalks of celery diced
- 2 portobello mushrooms gills scooped out, diced
- 2 apples peeled, cored, and diced
- 2 1/2 cups of vegetable broth
- 1/2 cup white wine
- 1/4 cup fresh sage chopped
- 3/4 cup fresh parsley chopped
- 1 1/2 teaspoons kosher salt
- cracked pepper to taste
- 4 Tablespoons soy butter
Instructions
- If using fresh bread, preheat the oven to 250°F. If using stale bread skip to step 3.
- On a sheet pan, dry out the bread cubes in the oven for 1 hour.
- In a large skillet, saute the onions, celery, and portobello mushrooms in the olive oil over medium heat. 4-6 minutes or until the onions are soft.
- Add the apples and white wine. Cook for an additional minute. Add the vegetable broth and turn off the heat.
- When the bread is ready. Increase oven temperature to 350°F.
- In a large bowl combine all the ingredients except the soy butter. Mix well.
- Rub olive oil on the inside of a 9x16 baking pan. Pour the stuffing mixture into the baking pan and top with the soy butter.
- Bake stuffing uncovered for 45 mins to 1 hour.
Notes
Pour your favorite vegan gravy over the stuffing!
Nutrition
Calories: 222kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 933mg | Potassium: 210mg | Fiber: 2g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 8.5mg | Calcium: 53mg | Iron: 1.9mg