If you haven’t been able to tell yet, I’m trying to load you guys up with some awesome vegan options for Thanksgiving, Christmas and beyond. I know it can be difficult to know where to start when it comes to adapting family recipes to suit everyone’s dietary needs, so let us help!
Expect a full Thanksgiving roundup next week. But until then, let’s talk about this stuffing, which happens to be my favorite stuffing of all time.
This recipe is adapted from my grandma’s classic stuffing that my dad has loved since he was a kid, and I happen to be quite fond of as well. It’s hearty, moist and flavorful on the inside, and perfectly crisp on the outside – just like any good stuffing should be.
While her version isn’t vegan, I’ve subbed out the meat for lentils, the egg for a flax egg, and the chicken broth for veggie broth to keep things veg-friendly. (Of course, sub in any of those things as you please.)
Despite making quite a few swaps, the final result was surprisingly close to the original recipe! In fact, I think if I served this version at Thanksgiving, I doubt anyone would be able to tell the difference.
Another perk? It’s simple! Just 9 ingredients – all basic and easy to get your hands on.
This stuffing is my new favorite! It’s:
Loaded with veggies
Studded with nutrient-rich lentils
Moist on the inside
Crisp on the outside
And perfect for holiday gatherings
If you guys make this dish this holiday season, let us know by tagging a photo #minimalistbaker on Instagram. We’d love to see what you cook up. Cheers!
- 1 large loaf wholegrain bread or 2 small baguettes, cubed & set out to dry overnight (~9 cups loosely packed)
- 3/4 cup uncooked green lentils
- 3 Tbsp olive oil or vegan butter (I used a mix of both)
- 1/2 cup white onions, diced
- 3/4 cup celery, diced
- salt & pepper
- 3 - 3 1/2 cups vegetable broth (+ more for cooking lentils)
- 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
- 3/4 tsp dried sage, or 1 1/4 tsp fresh sage, chopped
- The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.
- The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water.
- Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
- Preheat oven to 350 degrees and line a 9x13 pan (or comparable sized dish) with foil or spray with nonstick spray. Also prepare flax egg and set aside.
- Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.
- To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
- Transfer to the prepared pan and cover with foil. Bake at 350 for 45 minutes, then remove the top layer of foil so the top can brown. Increase heat to 400 degrees and bake for another 10-15 minutes, or until the top is well browned and crisp.
- Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
- This dish would be awesome with vegan mashed potatoes and my vegan mushroom gravy!
*How to cook lentils from the Kitchn