Vegan Bread Dressing Recipes

VEGAN STUFFING

Vegan Stuffing image

The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it's in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn't dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone - vegans and otherwise - coming back for seconds.

Provided by Gena Hamshaw

Categories dinner, breads, stuffing and dressing, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 (1-pound) baguette or peasant loaf, cut into 1-inch cubes (about 10 cups)
1/2 cup pecans (2 ounces)
4 tablespoons vegan butter, plus more for greasing the dish
1 large onion, chopped (about 1 1/2 cups)
3 to 4 celery stalks, chopped (about 2 cups)
3 tablespoons finely chopped fresh sage leaves
2 tablespoons fresh thyme leaves
1/4 cup chopped parsley
3 cups low-sodium vegetable broth
Kosher salt and black pepper

Steps:

The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.
Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.
Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.
Add the bread to the skillet and 2 1/2 cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)
Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining 1/2 cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.

VEGAN BREAD DRESSING

Vegan Bread Dressing image

I lost my Bread Dressing recipe but a friend of mine makes this one and I'm excited to see how it turns out. From the Best of Silver Hills cookbook. Sounds delicious! Update: We made this for Thanksgiving and it was nice and moist and very flavorful. Everyone was digging into it! I baked it for 20 minutes then covered it with tinfoil and baked it 20 more minutes to keep it moist.

Provided by Enjolinfam

Categories Grains

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups whole wheat bread, cubed and slightly toasted
1 1/2 teaspoons sage
1 tablespoon vegan chicken seasoning (I use McKays vegan Chicken Style Seasoning)
1 tablespoon nutritional yeast
2/3 cup cashews, raw
2/3 cup water
1/2 teaspoon salt
1/2 cup celery, diced
1/2 cup onion, diced raw
1 teaspoon olive oil

Steps:

Mix bread cubes, sage, 1/2 tbsp chicken style seasoning, and nutritional yeast together in a large bowl. Set aside.
Pour cashews, salt, and 1/2 tbsp chicken style seasoning into blender. Add water and blend until very smooth.
Add olive oil to fry pan and saute celery and onion pieces until soft.
Add blended mixture to pan with sauteed celery and onions and bring liquid to a boil.
Pour liquid over bread cubes. Mix thouroughly.
Preheat oven to 350°F.
Place bread cubes in an oiled 8x8 inch casserole dish and bake for 30 to 40 minutes.
Serve hot with canberries and gravy!

Nutrition Facts : Calories 107.8, Fat 8, SaturatedFat 1.5, Sodium 300.4, Carbohydrate 7.4, Fiber 1.4, Sugar 1.5, Protein 3.4

CLASSIC BREAD DRESSING

Classic Bread Dressing image

This is the classic bread dressing I make every year for Thanksgiving. I think it's from a Betty Crocker cookbook. Just posting it here to keep track of it.

Provided by DragonIady

Categories Thanksgiving

Time 1h

Yield 1 9x13 pan, 8 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup margarine or 3/4 cup butter
2 large celery ribs, chopped
3/4 cup onion, finely chopped
9 cups soft bread cubes (15 pieces, I like to use a bread that's nutty or grainy)
1 1/2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

Steps:

Make bread cubes ahead of time and set out on counter so they can get a little "stale.".
Melt margarine in dutch oven over medium-high heat.
Cook celery and onion in margarine, stirring occasionally, until tender; remove from heat.
Toss celery mixture and remaining ingredients.
Pour dressing into a greased casserole. Cover with lid or aluminum foil and refrigerate until about 30 minutes before poultry is done.
Bake uncovered in the same oven with the poultry about 45 minutes or until hot. Spoon poultry drippings over stuffing as it cooks.
Continue to bake the dressing while you let the poultry stand 15 minutes before carving.

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