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Yum! Whole Grain Vegan Stuffing with Fresh Herbs

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By Aylin Erman, EcoSalon

It’s hard to hate on holiday stuffing when it tastes oh-so delicious. But, let’s get real: it’s so very heavy.

Fortunately, there are ways to cut corners, even butter-encrusted, bread-based ones. The following Christmas holiday stuffing recipe is lighter than the original, but just as flavorful and satisfying.

Regular turkey stuffing includes the wholesomeness of onion, celery and fragrant spices, but its nutritional gains are set back by its very backbone of old French white bread and sometimes as much as a full stick of butter. That’s a whole lot of bulk for a dish that’s nearly impossible to stop picking at. This recipe nixes the butter altogether and tosses the empty nutrition inherent in white flour bread. Cut the carbs, fat and calories by making this healthier, lighter version of holiday stuffing that uses whole-grain bread, olive oil, fresh veggies and herbs to create a delicious accompaniment to your Christmas meal. Enjoy!


Vegan Stuffing Recipe

Serves 8-10


  • 10 cups of 1/2-inch cubes cut from old whole-grain bread
  • 2 tablespoons + 1 tablespoon olive oil
  • 3 cloves minced garlic
  • 2 onions, finely chopped
  • 4 celery stalks, finely chopped
  • Large handful fresh parsley, finely chopped
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2.5 cups vegetable stock


Preheat the oven to 400 degrees Fahrenheit. Place bread cubes on parchment paper and place in the oven until they become lightly browned. Place the cubes in a large bowl and reduce oven temperature to 350 degrees Fahrenheit. Grease a large, shallow baking dish.

Bring a saucepan up to medium-high heat and add 2 tablespoons of olive oil, onions, garlic and celery. Saute until the onions become translucent. Add to the bowl with bread cubes along with the fresh parsley, dried sage, dried thyme, salt, pepper and remaining tablespoon of olive oil. Fold the mixture with a spatula until all is well combined. Add the vegetable stock. Start with 1.5 cups, stir, and then fold in another ½ cup, and then another, depending on the moistness of the bread cubes. You want them to be damp and the stock to be well absorbed, but the cubes should not be soggy.

Transfer the cubes to the baking dish and cover with aluminum foil. Bake for 30 minutes before removing the cover and baking for another 10 minutes, or until the top is lightly browned and cooks to a crispy finish. Enjoy!

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