Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
You may not be pulling a giant turkey out of your oven but that doesn't mean you can't enjoy the classic Thanksgiving stuffing. Whether you're doing a Tofurky or simply love forkfuls of sourdough dressing, this vegan stuffing recipe will be a big hit on your holiday table.
Vegan Sourdough Stuffing
1 pound whole wheat sourdough bread, torn into pieces
1 tablespoon olive oil
1 red bell pepper, seeded, chopped
1 small onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2 cups vegetable broth
1 teaspoon rubbed sage
1 teaspoon minced rosemary
2 teaspoons fresh thyme
3 tablespoons minced fresh parsley
Salt and freshly ground black pepper
1 cup candied walnuts or pecans (you can also substitute roasted nuts)
Preheat oven to 350 degrees F. and spray a 2-quart baking dish with cooking spray.
Spread bread out on a rimmed baking sheet and place in the oven until toasted, about 5 minutes. Set aside.
Meanwhile, heat oil in a medium skillet over medium heat. Add bell pepper, onion, carrot, and celery. Cook, stirring often, until vegetables are softened.
In the prepared baking dish, combine bread, vegetable mixture, broth, and herbs. Season with salt and pepper and let sit for 10 minutes. Add nuts and mix well.
Cover dish with aluminum foil and bake for 30 minutes. Uncover and bake 15 to 20 more minutes or until the top is slightly dry. Serve warm.