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  • Joey Troxel

Classic Vegan Holiday Stuffing

Updated: Nov 29, 2021

In a bowl add:

A few tablespoons from 2 cups of veggie broth (save the rest for later)

6-8 scallions sliced

5-6 celery stalks diced

3-4 carrots diced

Mix to Combine

Add mixture to skillet and saute till soft, about 5 mins

Dump the mixture into mixing bowl

Add 8 cups cubed bread stale, or toasted in oven at 250 for 45 ,mins

Mix to combine

In a separate, small bowl add:

1 tbsp miso

1 tbsp fresh rosemary

2 tbsp garlic powder

1 tbsp thyme

1 tbsp sage

1 heaping tbsp nutritional yeast (notch)

Black pepper to taste

And rest of the broth

Whisk to combine

Add mixture to bread bowl

Stir until all the liquid are absorbed by the bread

Dump into casserole dish or acorn squash. Sprinkle some slivered almonds if desired

For casserole dish, cover with foil and cook for 30 mins. Remove foil and cook another 10-15 mins to brown the top. Serve hot. For stuffing in squash, cook for 40-45 mins. Serve hot

Link to video right here:

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