QEEP Cooking: Maggie Q's Vegan Sourdough Stuffing
For the month of November, QEEP Cooking is all about Thanksgiving! Every week until Thanksgiving, we’ll bring you a tried-and-true vegan recipe from the QEEP UP team. If you’ve got a vegan recipe we have to try, send it to us: firstname.lastname@example.org.
We’re kicking things of with Maggie Q’s favorite sourdough stuffing recipe. Enjoy!
Maggie Q's Vegan Sourdough Stuffing
I LOVE stuffing! In fact, I love all Thanksgiving side dishes!
When I stopped eating turkey about 20 years ago, I made sure to perfect my sides so I felt like I was having a proper Thanksgiving I could feel good about!
I make my stuffing with love every Thanksgiving and I know you will too.
- 10 cups cubed sourdough bread (Small bakeries are best. If you make your own for stuffing, even though we have to “stale” the bread, you're next level!)
- 1 white or yellow onion, diced, around 2 cups
- 3 cloves garlic, minced
- 2 medium carrots, diced, around 1.5 cups
- 4 ribs celery, chopped, around 2 cups
- 2 tsp dried sage or 2 tbsp finely chopped fresh chopped sage
- 1 tsp ground thyme or 1 tbsp finely chopped fresh thyme
- 1 tbsp finely chopped fresh rosemary
- 1–2 cups vegetable broth
- Pinch of pepper
- Couple shakes of garlic salt
- Vegan butter
- Preheat the oven to 350 degrees.
- Place the cubed bread on 1 or 2 baking trays and toast in the oven for 10-15 minutes until lightly crisp and browned.
- Add 1 to 2 tbsp vegan butter in a cooking pan.
- Put onion in skillet and cook at medium high heat until just about to brown. Add the celery, garlic, carrot and a pinch of salt and pepper. Add 3 to 4 Tbs broth for cooking. Saute for 7 to 8 minutes until softened and fragrant.
- Stir in the dried herbs and cook for a few more minutes. Add more vegetable broth if the pan starts to dry out, scraping any browned bits off the bottom of pan as you do.
- Add the cubed bread and sautéed veggies to a large mixing bowl and add 1 cup of vegetable broth.
- Mix well then slowly start adding more broth until all the bread is moist but not soaked. I use about 1.5 cups of broth. You may need a little more or less depending on the bread you use.
- Transfer the mixture to a large casserole dish. I used a shallow 12 x 9 inch glass dish. It can be a little smaller and deeper, if that's all you have.
- Cover the dish with foil and bake in the oven for 35 minutes. Remove the foil and bake another 10-15 minutes until golden brown on top. (Or, you can broil for 5 mins to save time!)