Vegan apple stuffing

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Most Thanksgivings I never enjoyed the turkey stuffing, pledging my vegetarianism from a young age. I vowed to one day find a memorable plant-based stuffing that would more than make up for it, for holidays to come. This vegan apple stuffing is a sure win at your Thanksgiving or holiday table, making use of seasonal fruit, and filling your home with savory notes. Stuffing is a wonderful dish for using up leftover bread. So don’t toss those leftover slices, dry em out and save ‘em for stuffing y’all. Enough vegetable stock and sauteed onions can do wonders.

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challah chunks
vegan stuffing

I love the tart apple flavor contrast in this recipe. Just enough of a subtle sweet note to balance out the celery and hearty bread. We used leftover vegan challah for this recipe, with whole wheat flavor, a flax egg to bind everything together, and loads of fresh parsley. Feel free to flavor with your favorite herbs and try out your scrap stock for extra fresh, package-free flavor.

A perfect dish to serve before your no-bake vegan pumpkin pie fudge!

What’s your favorite stuffing fix-ins? #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Vegan apple stuffing   by

This vegan apple stuffing is a sure win at your Thanksgiving or holiday table, making use of seasonal fruit, and filling your home with savory notes. Stuffing is a wonderful dish for using up leftover bread. So don’t toss those leftover slices, dry em out and save ‘em for stuffing y’all.

makes: approx 12 servings | prep time: 25 min | cook time: 75 min | total time: 100 min

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vegan stuffing

Ingredients

  • 1 loaf bread 8 - 9 cups approx (I used vegan challah)
  • 1 cup cooked brown lentils
  • 1/2 tsp kosher salt
  • 1 bay leaf (optional)
  • 2 tbsp olive oil, plus extra for greasing
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 1/4 tsp kosher salt
  • 3 cups vegetable stock
  • 1 flax egg (1 tbsp flax meal + 2 tbsp water)
  • 1 1/2 cup chopped tart apple (I used Gravenstein, peels on)
  • 1/2 cup chopped fresh parsley

To-Do's

  1. The night before, tear up your bread into bite size pieces and leave uncovered on the counter or in the oven to dry out.
  2. On the day of, prepare your lentils. In a medium saucepan, rinse and strain lentils. Add 2 cups water, ½ tsp kosher salt, and optional bay leaf. Bring to a boil. Let simmer 20 – 25 minutes until tender. Strain out any extra water.
  3. Prepare flax egg. Mix 1 tbsp flax meal and 2 tbsp water in small container. Grease a 9 x 13 or 9 x 9 (longer cook time) pan with extra olive oil.
  4. Preheat oven to 350º.
  5. Dice celery and onion. Add olive oil to medium sized pan and heat up. Once hot, add in celery, onion, and ¼ tsp salt. Sautee on medium for about 4 – 5 minutes, until fragrant and onions are translucent. Remove from heat.
  6. Heat up stock on medium for 3 – 4 minutes. In a large bowl add torn up bread and stock. Mix until all bread is covered. Chop apple(s) and parsley and add to bowl.
  7. Add celery and onion mixture, cooked lentils, and flax egg. Mix thoroughly until well combined.
  8. Pour mixture into prepared pan and spread evenly until smooth. If using a 9 x 13 pan, cover with tin foil and bake 45 minutes covered, remove foil and bake an additional 15 – 20 minutes uncovered, until top is golden brown. If using a 9 x 9 pan, cover with tin foil and bake 45 minutes covered, remove foil and bake an additional 30 – 35 minutes uncovered, until top is golden brown.
  9. Enjoy! Best when warm. Lasts about 2 weeks in the fridge, covered.
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