Vegan Stuffing Recipe
Recipe By Love and Lemons
This vegan stuffing recipe is best when it's made with dry, day-old bread. I recommend buying or baking your bread one to three days in advance so that it really soaks up the savory flavor of the onion, celery, mushrooms, and herbs.
4.2
26 Rating -
Rate
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Stuffing Recipe
- 3/4 tablespoon Extra Virgin Olive Oil, Divided
- 0.13 cup Coarsely chopped cipollini onions
- 0.38 cup Chopped and stemmed mushrooms, mix of shiitakes and creminis
- 0.38 Garlic Cloves, Minced
- 1/4 Stalks Celery, Diced
- 0.03 cup Chopped sage, plus 8 leaves for garnish
- 1/4 tablespoon Minced rosemary
- 1/4 tablespoon Balsamic vinegar
- 0.63 cup Cubed crusty ciabatta + nine grain bread
- 0.38 Lacinato kale leaves, coarsely chopped or torn
- 1/4 cup Vegetable broth, plus more for reheating
- 0.03 cup Dried cranberries
Nutrition
value
value
323
calories per serving
15 g Fat20 g Protein27 g Carbs27 g FiberOther
Current Totals
- Fat15g
- Protein20g
- Carbs27g
- Fiber27g
MacroNutrients
- Carbs27g
- Protein20g
- Fiber27g
Fats
- Fat15g
Vitamins & Minerals
- Calcium146mg
- Iron8mg
- Vitamin A152mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B943mcg
- Vitamin B120mcg
- Vitamin C10mg
- Vitamin E2mg
- Copper2mcg
- Magnesium122mg
- Manganese2mg
- Phosphorus472mg
- Selenium9mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Love and Lemons