Herby Vegan Croissant Stuffing
Ooohh, vegan stuffing never tasted so good! Made with vegan croissants, tasty herbs, caramelized onions, wild mushrooms and gooey vegan cheese, take your stuffing from bland to bold in a matter of minutes with this super easy vegan stuffing recipe.
Servings: 16 servings
Calories: 319kcal
Cost: $12
Ingredients
- 12 cups vegan croissants equivalent to about 12-16 croissants roughly torn. (I made mine from puffed pastry which is vegan)
- 6 tablespoon vegan butter divided
- 1-2 tablespoon olive oil extra virgin
- 1 cup onion chopped
- 4 celery stalks chopped
- 8 oz mushrooms sliced
- 1 teaspoon sea salt
- 1 tablespoon garlic minced
- 2 cups kale roughly torn
- 2 tablespoon fresh sage finely chopped
- 1 teaspoon fresh thyme chopped
- 2-3 cups vegetable broth low sodium preferred
- 3 flax eggs mix 3 tablespoons ground flax meal with 6 tablespoons water. Stir well & chill in fridge
- 1 cup vegan cheese optional
Instructions
- Make your croissants the day before and let them sit out overnight. When ready to make recipe, preheat oven to 350F/177C. Lightly oil a 9x13 casserole dish.
- Arrange the torn croissants in the baking dish and cover with 2 tablespoons vegan butter, thinly sliced. Transfer to oven and back for 5-8 minutes, until croissants are lightly toasted.
- Meanwhile, heat olive oil in large skillet over medium heat. When oil begins to shimmer, add garlic and sage and cook until fragrant, being careful not to burn the garlic. Add the onions and simmer until translucent. Add a dab of vegan butter and continue to cook the onions until they caramelize, about 10 minutes.
- Add celery, thyme, kale, sea salt and pepper. Stir well and simmer over medium heat until kale starts to wilt.
- Add mushrooms and stir until they begin to "sweat".
- In large mixing bowl, whisk together vegan broth and flax eggs until well combined.
- Add croissants to broth mixture and stir well.
- Add the mushroom/kale mixture and all the butter left in skillet. Toss gently. If the mixture seems to dry, simply add a bit more vegetable broth and stir.
- Scoop mixture into casserole dish. Top evenly with vegan cheese.
- Cover dish with foil and bake for 20 minutes. Remove foil and check for dryness. Drizzle more broth on top if needed. Continue baking for another 10 minutes or so until stuffing edges are golden brown.
- Remove from oven and allow to cool for 5 minutes. Serve piping hot right out of oven.
Video
Notes
- Nutritional information is only an estimate, and is not guaranteed.
- This recipe can be made the day before a holiday or special event and stored in your refrigerator. On the big day, remove from fridge and allow to come to room temperature before covering it with foil and reheating in the oven at 350 F/177 C degrees for 15-20 minutes.
- Reduce fat content by cutting the vegan butter and oil in half.
- If stuffing is dry, or to reheat, drizzle more broth over the top during the cooking and/or reheating process.
- You may store recipe in an airtight container in your refrigerator for up to 4 days.
Nutrition
Serving: 0.5cup | Calories: 319kcal | Carbohydrates: 32g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 528mg | Potassium: 212mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1506IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 2mg