I absolutely love stuffing. Little tiny bread cubes that have soaked up lots of flavor yes sign me up! Now I am usually a traditional stuffing kind of girl, keep it very plain and just enjoy the simplicity of it. However, the addition of these roasted vegetables in here were amazing. Especially because the sweet potatoes create a nice salty/sweet effect.
Vegan Friendly Stuffing
So let’s talk about how to find vegan friendly stuffing. A lot of stuffings come in a turkey or chicken flavor and less than 2% of the flavors will come from chicken or turkey in it. So please be sure to read the box very carefully. The Pepperidge Farm herb seasoning mix is vegan friendly. If you want you can also make your own stuffing by just using stale bread and similar seasonings that are in the packet (sage, rosemary, thyme, salt, pepper etc). It isn’t hard to make at all.
For my vegetables I went with Brussel sprouts, sweet potatoes and shallots. The combination of them in the stuffing was so incredibly delicious. You can really of course use any vegetables you like but I do think these were a pretty perfect combination. You could also top it with something fun and extra like craisins or walnuts.
ORDER MY COOKBOOK
Looking for more delicious vegan comfort recipes? Order my cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods! Filled with all types of recipe from bites, breakfast, brunch, lunch, dinner, desserts and more! Available on Barnes and Noble, Amazon, IndieBound, Walmart, also available in stores.
Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
Roasted Vegetable Stuffing
Ingredients
- 1 sweet potato cubed
- 15 Brussel sprouts cut in half
- 1 shallot roughly chopped
- 1 tsp olive oil [5ml]
- Crack of black pepper
- Dash of salt
- 10 oz bread cubes
- 2 tbsp vegan butter [28g]
- 2 cups vegetable broth [480ml]
Instructions
- Preheat oven to 450F (232C).
- Take the cut vegetables and place them in a large bowl.
- Add the olive oil, salt and pepper. Toss to coat.
- Place on a baking sheet lined with parchment paper. Bake for 30 minutes.
- To prepare the stuffing add the vegan butter, vegetable broth and half of the seasoning packet to a large pan.
- Once the butter is melted down turn the heat off and add in the bread cubes.
- Remove from the heat and allow the bread cubes to soak up the liquid.
- Once the vegetables are done roasting add them to the stuffing.
- Mix together and enjoy!
Video
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Looks amazing
thank you so much!!
I have been making this for several years! It is always requested at my work Friendsgiving! I add apple, craisins, and roast several more veggies ( broccoli, butternut squash, carrots, sweet potatoes, onion, brussel sprouts) I drizzle with balsamic vinegar when roasting the veggies. I serve with an onion gravy! It’s like vegan thanksgiving in a bowl! Your recipe inspired me to make this, and I am forever grateful! It needs lots of fresh thyme!
Hi Jennifer! Awww that makes me so happy to hear that and I love to hear how you made it your own. Thank you for the kind words sending love xoxo