Meatless Stuffing Casserole
This simple savory meatless stuffing casserole is delicious, dairy-free, and egg-free! Perfect option for a vegan or vegetarian thanksgiving.
Ingredients
- 1 pound bread cut into 1-inch cubes
- 2 tablespoons melted plant-based butter
- 1 medium yellow onion chopped
- 2 large ribs from a celery stalk chopped
- 2 large carrots peeled and chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups vegetable stock
Instructions
- I let my cubed bread sit out for 1-2 days to dry out but if you only have fresh bread or the loaf isn't very dry, place the cubed bread on a baking sheet at bake at 400F for about 15 minutes.
- Lower the oven temp to 350F. Meanwhile, melt butter in a saute pan. Stir in onion, celery, and carrots. Let cook to soften, stirring occasionally. Season with oregano, thyme, parsley, salt, and pepper.
- Transfer cubed bread to a large bowl and pour cooked veggie mixture on top. Stir well to combine.
- Pour the vegetable stock into the bowl and give everything a big stir, making sure each piece of bread is coated.
- Transfer the mixture to a prepared casserole dish and bake for about 30 minutes or until golden brown. Remove from oven and serve warm.
