Red Meat Allergy Friendly Vegan Apple Sage Stuffing
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.6(12)
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Learn more →Ingredients
8 servings
- 1 loaf (about 16 oz) vegan bread, cut into ¾-inch cubes (about 10 cups)
- 4 tbsp vegan butter
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 2 medium apples (such as honeycrisp or granny smith), peeled, cored, and diced
- 4 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
- 2 to 2 ½ cups vegetable broth
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed baking sheet and bake for 15–18 minutes, tossing once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
- 2
Melt the vegan butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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