Nickel Allergy Friendly Vegan Herb Bread Stuffing

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Nickel Allergy Friendly Vegan Herb Bread Stuffing

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 lb vegan bread, cut into ¾-inch cubes (about 10 cups)
Dutch Country Potato Bread, 2 pk./20 oz.Bread Alone Bakery Rye Brod
See all
4 tbsp vegan butter
1 large yellow onion, finely diced
4 stalks celery, finely diced
4 cloves garlic, minced
2 tsp fresh thyme leaves
1 tbsp fresh sage, finely chopped
1 tbsp fresh rosemary, finely chopped
½ tsp salt
¼ tsp black pepper
2 to 2 ½ cups vegetable broth

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a large rimmed sheet pan and bake for 20 to 25 minutes, stirring once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl and set aside. Raise the oven temperature to 375°F (190°C).
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 8 to 10 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!