– vegan – oil free – refined sugar free –
This stuffing is full of flavor, insanely easy and takes less than 15 minutes of prep time. Perfect for holidays or a quick weekday side dish.
A 2-3 qt. (or similar sized) baking dish
2 mixing bowls
See below for a breakdown of nutritional information and substitutions.
Easy Vegan Stuffing
Vita Pura Health
Yields 6 servings
Delicious and easy vegan stuffing - just 8 simple ingredients.
10 minPrep Time
1 hr, 15 Cook Time
1 hr, 25 Total Time
- 1 loaf Italian bread (about 15 oz.)*
- 1/2 cup sweet onion, finely diced
- 1/2 cup carrot, finely diced
- 1/2 cup celery, finely diced
- 3 cups water
- 2 tbsp Better the Bouillon vegetable base
- 1 tsp dried sage
- 1 tsp dried thyme
- The day before making your stuffing, cut your bread into roughly one inch cubes. Leave the bread out in a large bowl overnight to dry out. Toss the bread every now and then so the pieces on the bottom dry out as well.
- When you're ready to make the stuffing, preheat oven to 350 F and prepare your baking dish by lightly greasing it with cooking spray.
- Add your finely diced veggies to the bowl with the dried out bread.
- Add the water to a separate bowl. Transfer a small amount (about 1/4 cup) of the water to a small bowl or cup along with the Better than Bouillon base. Mix until all the base has dissolved in the water. Add the dissolved base back into the bowl of water and mix.
- Start by pouring about half of the water-base mix into your bowl of bread and mix. You want the bread to be wet, but not completely saturated and mushy. This is important. If the bread is over-saturated, it will be mushy after cooking. Slowly mix in more of the water-base until the bread is evenly coated. You likely won't use all of the water-base mix.
- Mix in the dried thyme and sage and transfer to the prepared baking dish. Cover with tin foil. Bake for 1 hour. Then remove the tinfoil and bake until the top is golden, about another 15 minutes.
~ *The Italian bread requires prep the day before. Be sure to read the first step in the directions ahead of time.
~ Nutrition label is based on 6 servings.
~ See below for substitutions.
- Calories 192
- Total Fat: 2 g 3.08%
- Saturated Fat: 0 g 0%
- Cholesterol: 0 mg 0%
- Sodium: 390 mg 16.25%
- Potassium: 78 mg 2.23%
- Total Carbohydrate: 36 g %
- Sugar: 2 g
- Protein: 6 g
- Vitamin A: 0.02%
- Calcium: 55 mg 5.5%
- Iron: 2 mg 11.11%
Amount Per Serving
% Daily Value*
To make this vegan stuffing, you will need:
- Italian bread: a good source of B vitamins. To choose the healthier choice of bread, I recommend going to your supermarket’s bakery. Fresh bread is typically free of preservatives and fillings. Be sure to check the ingredients list for eggs or dairy products. Substitutions: you can use any bread of your choosing.
- Better than Bouillon vegetable base: I find that this is a tastier and cheaper alternative to vegetable broth. For reference, one jar of Better than Bouillon is the same as 38 – 8 oz. containers of vegetable broth. That’s a lot of money saved! Substitutions: 4 bouillon vegetable cubes.
- Carrot: high in vitamin A, which supports a healthy immune system. Eating just one carrot a day will provide you with all your daily vitamin A intake. Carrots contain lots of carotenoids, a type of phytonutrient that promotes a healthy immune system and healthy growth and development.
- Celery: a great food to eat when alkalizing the body. Celery is loaded with anti-inflammatory and antioxidant properties, making it an essential food to prevent high blood pressure, high cholesterol levels, heart disease and most other diseases whose root cause is inflammation in the body. Celery is also great for digestion and bloating. Eat raw or juiced to optimize the nutritional benefits.
- Sweet onion: lack in nutrient density, but like many vegetables in the allium family, they contain sulfur compounds, a chemical already present in our bodies. Aside from leaving your eyes with a burning sensation, the sulfur compounds that assist in protein synthesis and the building of cell structures. Although onions are good both cooked and raw, raw onions have higher levels of sulfur compounds. Substitute: you can use any type of onion for this recipe.
- Dried sage: it’s antioxidant properties protect against oxidative stress and free radical damage in the body, making sage great for protection against cancer.
- Dried thyme: thyme has profound antibacterial properties. Studies have shown that thyme can make a great acne medication and household cleaning ingredient. It is also a great natural cough remedy, so try some thyme tea if you feel a cold, cough or sore throat coming on.