Stuffing doesn’t suffer any losses by not including sausage or chicken stock in this vegan recipe. As long as we’ve got Simon and Garfunkel’s herbs, parsley, sage, rosemary and thyme, Thanksgiving survives. Apple juice and veggie stock replace the chicken or turkey stock while the combination of crisp apples and walnuts delivers the best texture.
Vegan Apple Stuffing
- 6 cups vegan bread, cut into cubes
- 1 1/2 tablespoons olive oil
- 2 large apples, peeled and diced
- 1 onion, chopped
- 2 scallions, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- 4 leaves fresh sage, sliced thin
- 2 teaspoons chopped rosemary
- 3/4 cup finely chopped walnuts
- Salt and freshly ground pepper to taste
- 1 cup apple juice
- ½ cup vegetable stock
Preheat the oven to 375 degrees. Grease a shallow baking pan. On a large baking sheet, spread out the diced bread in a single layer and bake 10 minutes until dry and very lightly toasted. Set aside.
Heat the oil over medium heat in a large skillet pan and sauté the onion and garlic until golden. Add the diced apple and sauté for five more minutes.
In a large bowl, combine the bread cubes, the apple, onion and garlic mixture, and the remaining ingredients except the apple juice and vegetable stock. Toss gently. Gradually pour in the apple juice and stock to moisten. Transfer the mixture to the baking pan.
Bake about 30 minutes, stirring once at the 15-minute mark. Bake until stuffing is golden brown but still moist.