Healthy Vegan Stuffing with Mushrooms, Apple and Sage
Whole-grain bread stuffing with mushrooms, apple, cranberries, pecans and fresh sage, bound with flaxseed instead of eggs and made without butter.
Ingredients
- 1 lb whole-grain or sourdough bread 450 g, cut into 1-inch cubes and dried (about 10 cups)
- 2 tbsp ground flaxseed
- 5 tbsp water
- 2 tbsp olive oil plus a little for the dish
- 1 large yellow onion diced
- 3 stalks celery diced
- 8 oz cremini mushrooms 225 g, chopped
- 3 cloves garlic minced
- 1 tbsp fresh sage chopped, or 1 tsp dried
- 2 tsp fresh thyme leaves or ¾ tsp dried
- 1 tsp fresh rosemary chopped
- 1 medium apple cored and diced
- ⅓ cup dried cranberries unsweetened or juice-sweetened
- ⅓ cup pecans toasted and chopped
- ¼ cup fresh parsley chopped
- 2–2½ cups low-sodium vegetable broth 480–600 ml
- salt and black pepper to taste
Instructions
- Heat the oven to 350°F (175°C) and lightly oil a 9x13-inch baking dish. Stir the flaxseed and water together and set aside for 10 minutes to thicken.
- Heat the olive oil in a large skillet over medium heat. Cook the onion and celery for 7 minutes until soft.
- Add the mushrooms and cook for 6 minutes until browned. Add the garlic, sage, thyme and rosemary and cook 1 minute more.
- In a very large bowl, combine the bread cubes, cooked vegetables, apple, cranberries, pecans and parsley.
- Whisk the flax mixture into 2 cups of the broth and pour it over the bread, tossing gently until evenly moist. Add more broth if any bread is still dry. Season with salt and pepper.
- Spread the stuffing in the baking dish, cover with foil and bake for 25 minutes.
- Uncover and bake for 20–30 more minutes, until golden and crisp on top.
Notes
Use bread with no milk, butter, eggs or honey. Assemble up to a day ahead and add 10 minutes to the covered baking time. Nutrition values are estimates.