Baked Vegan Stuffing with Rosemary, Thyme and Fennel
Easy and classic stuffing recipe that's 100% vegan - with a crispy exterior and moist interior. Seasoned with Holiday herbs like rosemary and thyme. A stuffing recipe that all eaters will love.
Servings 6 people
Calories 205kcal
Ingredients
- 1 baguette (350g), cut into small cubes
- 4 tbsp olive oil
- 1 onion , finely chopped
- 6 cloves garlic , finely chopped
- 3 stalks celery , thinly sliced
- 1 tbsp fresh rosemary
- 2 tsp fresh thyme leaves
- 1 tsp fennel seeds
- ½ tsp sea salt
- ¼ tsp pepper
- 2 cups vegetable broth
Instructions
- Preheat oven to 350F/180C. In a large deep skillet, add the olive oil and bring to medium heat. Add the onion, garlic and celery and cook stirring often until the veg is softened. Season with rosemary, thyme, fennel, sea salt and pepper.
- Pour the vegetable broth into the skillet and mix to combine. Turn off heat and add the baguette cubes. Gently stir to mix the brothy liquid with the bread.
- Transfer to a large casserole dish (8x11 inches) and cover with foil. Bake for 40 mins, then remove the foil and increase the heat to 400/200C. Bake for another 10 to 15 mins, until the top is crispy and golden.
Video
Notes
Day old baguette works really well in this recipe. A great way to use up any stale bread!
Nutrition
Calories: 205kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 455mg | Potassium: 109mg | Fiber: 2g | Sugar: 3g | Vitamin A: 52IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg