Description
Vegan Stuffing à la fois croustillant dessus et moelleux dedans. Oignons, céleri, carottes et ail sautés avec sauge et romarin. Facile à préparer à l’avance et parfait pour le dîner de Noël.
Ingredients
1 loaf artisan bread about 1 lb cut into 1 inch cubes and dried overnight or baked at 275°F for 30 to 40 minutes
1 large yellow onion diced
3 celery ribs diced
3 carrots diced
4 garlic cloves grated or minced
2 tablespoons extra virgin olive oil
2 tablespoons vegan butter
2 cups vegetable stock warmed
1 tablespoon fresh sage minced
1 tablespoon fresh rosemary minced
1/4 cup flat leaf parsley chopped
Sea salt to taste
Black pepper to taste
Instructions
1. Heat olive oil and vegan butter in a large skillet over medium heat.
2. Sauté onion celery and carrot until softened 8 to 10 minutes.
3. Add garlic sage and rosemary and cook 1 minute until fragrant.
4. Transfer vegetables to a large bowl with dried bread cubes.
5. Pour in warm vegetable stock and add parsley then toss to coat evenly.
6. Season with sea salt and black pepper to taste.
7. Transfer to a lightly greased baking dish and cover with foil.
8. Bake at 375°F for 25 minutes then uncover and bake 20 to 25 minutes more until golden on top.
9. Rest 5 minutes garnish with parsley and serve hot.
Notes
For gluten free version use gluten free bread.
Stuffing can be assembled a day ahead and baked before serving.
To maintain moisture avoid overbaking and add a splash of warm stock if needed.
Use homemade or low sodium vegetable broth for best flavor control.
Approx 250 to 300 calories per serving based on 8 servings.
- Prep Time: 20 minutes
- Cook Time: 45 to 50 minutes
- Category: Christmas Dinner Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg