I have such fond memories of my Aunt Nikki. She was raised Mennonite and was the best cook in our family and this is an attempt to recreate her famous (in our family anyway) stuffing. I was so excited when we would have Thanksgiving at her house as this stuffing would always be on the menu. While I never got the exact recipe from her before she passed, this comes pretty close to her version, but it’s of course vegan. Don’t even get me started on her amazing apple pie. I’m convinced she added a thin layer of almond paste at the bottom. Amazing.
Although this is a pretty simple recipe, bread is really the star here so you want to choose a firm white bread. An airy light bread won’t do here. A Pullman style if you can find it would be ideal. Some people like sourdough and others mix in cornbread but that would have been heresy in my family. Plain white bread (she probably used Pepperidge Farm) is preferred. I’ve found dense brioche style loaves at Sprouts in the last few years that I’ve used and they’ve been perfect in this.
What you’ll need:
- A vegan dense white bread.
- Onions and celery.
- Vegan butter.
- Vegan chicken broth. I like to make my own from bouillon powder. Frontier chicken less is my favorite but Osem kosher brand is a close second.
- Poultry seasoning and parsley.
Tips for success:
- Make sure your bread is bone dry by drying it out in a slow oven and leaving it there overnight to remove the moisture.
- Add the bread to the hot butter mixture first before adding broth.
- Make sure you don’t add too much broth or it will be mushy.
I hope you enjoy this classic holiday side dish that my family still talks about. Although Aunt Nikki made it best, I’d like to think she’s happy I’m carrying on her legacy by making this every year.
Vegan Plain Bread Stuffing
8
servings30
minutes35
minutesA classic plain bread stuffing that’s vegan and delicious!
Ingredients
1 loaf dense white bread, cubed and dried
1 large onion, chopped
3 ribs celery, diced
1/2 cup (1 stick) vegan butter
1-1/2 cups vegan chicken broth (see notes)
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/4 cup chopped fresh parsley (or 1 tablespoon dried)
1 teaspoon Kosher salt
Directions
- Prepare the bread cubes as they need time to dry out. I cut them into a medium sized cubes then lay out on sheet pans and slow bake them in a 175º oven for 90 minutes then let them stay in the cool oven overnight until they’re completely dried out.
- In a large pot (big enough to hold it all – I suggest at least a 6 qt size) melt the vegan butter. Add the onion and celery and cook on medium heat until cooked down about 7-8 minutes. Add the seasonings and salt and cook for 1-2 minutes to allow the spices to bloom.
- This step is important. Most recipes have you add the broth now then mix in the bread. You’re going to add the bread now and to the pot on low heat combine it with the butter mixture so it soaks it in first. Add the broth now 1/2 cup at a time and the parsley and mix well. If it seems too dry, add a little more broth up to the 1 1/2 cups if needed. It’s important that it’s not too mushy.
- Place in a buttered dish, cover loosely with foil and bake for 25 minutes at 350º. Take off the foil and bake another 10 minutes.
Notes
- Use a firm white vegan bread.
- I use powdered vegan chicken less broth that I reconstitute in water so I can make a concentrated flavorful broth. You could use a vegetable broth but it will be lacking in flavor. This concentrated broth is what makes the stuffing. I will add two to three tablespoons of the powdered bouillon to warm water to make the broth. Depending on which brand powder you use will determine how salty the stuffing eventually is. You want it salty though (taste it) as it will become less salty as it bakes and the flavors meld. Adding salt at the end will just make it taste salty and not flavorful.
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My mom and your Aunt Nikki got it right! This is the BEST stuffing recipe, simple…but filled with deliciousness and nostalgia.
I made two big trays yesterday. It’s really the only thing I want to eat, LOL. Being vegan gives me a personal peaceful feeling on holidays. I wish everyone would realize we don’t need to harm sentient creatures to eat delicious foods.
Happy Thanksgiving!
Thank you so much for such a lovely review. I know my Aunt Nikki is smiling down on me for posting her delicious recipe and her celebrations are still the only ones I think about on thanksgiving. Such nostalgia it’s true. Hope you have a wonderful thanksgiving as well to you and yours! 🧡
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How do you think sourdough would do here? My homemade is the only bread we ever eat and I’d love to make this a bit healthier if possible.
You can use whatever bread you prefer and sourdough is often used in stuffings. Enjoy!
I think that would work just fine. Sourdough is often used in stuffings. Homemade bread sounds wonderful so report back how it worked out and enjoy!
What about the Pepperidge farm bagged for stuffing bread crumbs?
Like I mention, you can use any stuffing mix you’d like. Just prepare it as the package recommends then add it to the top of the pie and bake. Hope that helps!
This was so good but it made too much for us, Can this be frozen after it’s cooked?
Sure! Just wrap well and it can be frozen for months then reheated.