Vegan Stuffing

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Love & Lemons

Total Time

55 mins

Prep Time

15 mins

Cook Time

40 mins

Rating

(15)

Ingredients

8 servings

6 tablespoons extra-virgin olive oil, divided
1 cup coarsely chopped cipollini onions
3 cups chopped & stemmed mushrooms, mix of shiitakes & creminis
3 garlic cloves, minced
2 stalks celery, diced
1/4 cup chopped sage, plus 8 leaves for garnish
2 tablespoons minced rosemary
2 tablespoons balsamic vinegar
5 cups cubed crusty ciabatta + nine-grain bread*
3 lacinato kale leaves, coarsely chopped or torn
2 cups vegetable broth, plus more for reheating
1/4 cup dried cranberries
Sea salt and freshly ground black pepper

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Preparation

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Step 1

Preheat the oven to 350°F and grease an 8x12 or 9x13 casserole dish.

Step 2

In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally.

Step 3

Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.

Step 4

Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.

Step 5

Transfer to a casserole dish and pour the remaining 1 cup broth evenly over the stuffing.

Step 6

Sprinkle with the dried cranberries, remaining whole sage leaves and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.