09 Nov Vegan Thanksgiving Stuffing
This vegan recipe is absolutely delicious and much healthier than a traditional Thanksgiving stuffing. The croutons add crunch to the tender vegetables and the herbs give flavor to the dish. You can add dried cranberries before baking as well.
- 2 cups whole grain bread cut into cubes (Preferably start with a whole loaf)
- 2 cups cauliflower florets
- 2 cups broccoli florets 1 small head of broccoli
- 2 cups Brussels sprouts trimmed and halved
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 1 onion chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- Salt and pepper to taste
- 1 1/2 cups no sodium vegetable broth
- Fresh herbs to serve
- Preheat oven to 400ºF.
- Place the bread on a baking sheet and bake the pieces of bread for 10 minutes. Remove the bread from the oven and set oven temperature to 350ºF.
- Place a large skillet over medium heat and add in the olive oil, onion and celery. Cook for a few minutes and then add the carrot. Sauté for 5 to 10 minutes.
- Add the Brussels sprouts, cauliflower, broccoli, a tablespoon of water and cover. Cook, stirring occasionally, for 10 minutes. The vegetables should remain crunchy. Remove from heat.
- In a large bowl, combine the vegetables, fresh herbs, vegetable broth and toasted croutons. Pour into a large baking dish.
- Place in the oven for 45 minutes.
- Before serving, top with additional fresh thyme.
Calories: 136kcalCarbohydrates: 18gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 143mgPotassium: 496mgSugar: 5gCalcium: 96mgMagnesium: 29mgPhosphorus: 79mg
Tried this recipe?Let us know how it was!