High Protein Vegan Stuffing

I’ve always been very picky about homemade stuffing my entire life. It’s almost always too soggy or too dry. After some kitchen experimenting, I’ve found a few key steps that will make the pickiest eater love stuffing (even Goldilocks)!

My first tip is that you should always use homemade bread, it’s just better. Specifically for this recipe, I recommend making my High Protein No-Knead Bread recipe. It is the easiest bread recipe out there, and packs in some protein, which is great if you just snack on sides during the Holidays like I do! The second tip goes hand-in-hand with the homemade bread I guess, but you need to cut the bread into very small pieces and pre-bake them!

Next is blended silken tofu! Non-vegan stuffing recipes always use egg, but blended silken tofu is a great way to keep the bread moist, but not soggy. Lastly, slowly add the vegetable broth while mixing so that no specific pieces get too wet.

If you’re looking for some other holiday recipes, I swear by the High Protein Scalloped Potatoes and High Protein Mushroom Gravy recipes!

Stuff You’ll Need

• Bread – I highly recommend using this High Protein No-Knead Bread recipe, or, at the very least, a good crusty homemade bread in general. The High Protein Vegan Stuffing gets the majority of its protein from this bread, so if you don’t use it, the calories and macros could be a lot different.

• Onion – I used a medium-large sweet onion.
• Celery – I only used 2 stalks of celery and diced them very finely because I hate getting a large chunk of celery in stuffing, but if you really love the taste of celery, feel free to add more!
• Garlic – I used 6 cloves, which is about one bulb.

• Vegan Butter – I’ve been using Earth Balance lately, but any vegan butter will work.
• Vegetable Broth – I use store-bought but you could also make your own.
• Silken tofu – make sure you use silken tofu (not the firm, crumbly kind). There are two types of silken tofu – refrigerated and shelf-stable. You can usually find a refrigerated silken tofu at your grocery store near the other tofu options. The shelf-stable silken tofu options are often found in the International Cuisine aisle, and you can also buy them online.

• Fresh Sage – you can also use rubbed sage if you can’t find fresh.
• Dried Rosemary and Thyme Leaves
• Salt

How to Make It & Pictures

• Make the High Protein No-Knead Bread.
• Pre-heat the oven to 350 F (177 C).
• Cut the bread into very small pieces, about 1/2″ x 1/2″. Spread across either one large baking sheet or two normal sized baking sheets. You want to bake the bread pieces for 15 – 20 minutes, flipping halfway through. The bread pieces should be crunchy but not hard.

• While the bread pieces are being baked, prepare the veggies and fresh sage. I like to dice and mince these into very small pieces, so that each bite has carries the flavor.
• Melt the vegan butter on medium heat, and add the onions. Sautee them for 10 – 15 minutes, stirring often to avoid burning. The onions should be translucent. Once they are, add the celery, garlic, sage, salt, rosemary and thyme. The garlic and celery are added after the onions have cooked because they don’t take as long.

• Blend the silken tofu. I use an immersion blender.

• Add the baked bread pieces, blended silken tofu, and cooked veggie mixture to a large bowl and mix together well.

• Slowly add the vegetable broth, while mixing. I recommend adding the broth slowly and stirring everything together in order to avoid making the bottom bread pieces soggy.
• Once all the broth has been mixed in, dump the mixture into a large casserole dish and bake for 30 – 35 minutes at 375 F (190 C). The top should be golden and crunchy when it’s finished!

Silly Little Haiku

Vital Wheat Gluten

Really though, what can’t it do?

High Protein Stuffing