You only need simple pantry staples and 30 minutes to make this Easy Vegan Stovetop Stuffing!
It’s good for you, and tastes great too.
As a huge carb-lover, Stuffing has always been one of my favorite holiday recipes. Crispy-on-the-outside, moist-on-the-inside bread cubes stuffed with fragrant herbs and veggies? Sign me up!
This easy stovetop stuffing is a healthy AND time efficient twist on the classic holiday recipe. Let’s dive in, folks!
While I do love stuffing, I do not enjoy how some recipes take almost an hour to make. Maybe it’s the impatient millennial in me, but when I want my food, I want it as fast as possible 😉
I know there are a few Stovetop Stuffing box mixes that exist out there, but I wanted to try to make one from scratch! And I must say, I was very happy with my results.
I used half of a loaf of Ezekiel Bread for this recipe as it was all that I had on hand, and I loved the extra textural element and hearty texture it brought to the dish! That being said, you could use any loaf you’d like – sourdough, multigrain, or just plain ol’ white will work just fine. I have not tested this recipe with GF breads, though, so I cannot recommend use of those.
A Few Final Thoughts:
- Make sure your bread cubes are dry before cooking! This allows us to infuse them with even more yummy veggie broth flavor.
- I kept this stuffing pretty basic, but if you’re feeling the veggies, I think this would also be great with some cubed Butternut Squash, Brussels Sprouts, or even chopped Apple!
- The final “broiling in the oven” step is totally optional, but if you do decide to crisp up the top of your stuffing, make sure you are using an oven-safe pan with no plastic handles.
You only need simple pantry staples and 30 minutes to make this Easy Vegan Stovetop Stuffing! It’s good for you, and tastes great too.
- 1/2 loaf Bread (I used Ezekiel), cut into 1/2″ cubes and dried
- 2 ribs Celery, diced
- 1 large Carrot, diced
- 1 small Yellow Onion, diced
- 1 tsp Dried Sage (I used Powdered)
- 1/2 tsp Dried Rosemary
- 1/2 tsp Dried Thyme
- 3+ cups Vegetable Broth
- Black Pepper and Salt, to taste
- If your bread is not already dried, spread the cubes out on a baking tray and bake at 325F until they are dry and crunchy, checking on the pan every 5 minutes or so.
- Add a splash of Water or Vegetable Stock to a large, oven-safe pan over medium heat. Toss in the diced Celery, Onion, and Carrot, and sauté until translucent.
- Add in all of the spices and mix well. Then, add the dried bread cubes to the pot or pan, with 1 cup of vegetable stock. Stir well, reduce the heat to medium-low, and cover the pot with a lid.
- Let the stuffing “simmer” for 10-12 minutes in total. During this time, stir it around every 2-3 minutes and add in additional Vegetable Broth in 1/2 cup measurements. The mixture will start to soften and form a more “stuffing” like consistency.
- Optional: if you’d like, transfer the oven-safe pan to your oven and broil on High for a few minutes to crisp up the top. Serve warm.
This recipe will work with any glutinous bread loaf you have on hand. I have not tested this recipe with any GF loaves so would not recommend that.
Feel free to sub or add in any additional veggies that you have on hand!
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