Directions 9 steps | 65 Minutes
Preheat oven to 350°F. On a sheet pan, combine mushrooms, cauliflower, broccoli and Brussels sprouts. Drizzle with three teaspoons of olive oil and a pinch of salt and pepper. Toss until evenly coated and roast for 15 minutes. Remove the sheet pan and set it aside.
Reduce the oven temperature to 300°F. On a separate sheet pan, toss the cubed sourdough bread with three teaspoons of olive oil and a pinch of salt and pepper. Toss until evenly coated and bake for 15-20 minutes to slightly dry out the bread. Remove the sheet pan and set it aside. Increase the oven temperature to 350°F.
In a medium saucepan, heat one teaspoon of olive oil.
Add the garlic to the oil and sauté for 30 seconds, until very fragrant.
Add the onion and sauté until it starts to become translucent. Add the celery and carrots to the saucepan and sauté until they begin to soften.
Pour the vegetable broth into the vegetable mixture and heat until it just begins to steam.
Turn off the heat and stir in the thyme, rosemary, parsley, tarragon and nutritional yeast.
In a large casserole dish, combine the cubed sourdough, roasted vegetables and dried cranberries. Mix evenly. Pour the vegetable mixture and broth over the stuffing and toss until the mixture is fully coated.
Bake the vegan stuffing on the center rack of the oven for 15 minutes. Serve warm. Enjoy!
- Spice things up! Here are some options for extra flavor and texture:
- Sauté crumbled vegan sausage with the onions, carrots and celery. (Step 5)
- Top with vegan cheese before baking.
- You can also scoop the mixture into muffin tins for personal stuffing bites.
- Refer to the sourdough focaccia recipe for the sourdough bread.