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vegan stuffing with gravy

Classic Vegan Muffin Tin Stuffing

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Why do people sometimes call it dressing? Perhaps dressing sounds more polite than stuffing? This post is all about how to make Classic Vegan Muffin Tin Stuffing and it’s super yummy.

I don’t care what it’s called it’s my favorite part of Thanksgiving. Seriously, this stuffing dressing plus this Amazing No-Chicken Vegan Gravy, equals Thanksgiving bliss.

Although it goes without saying, you don’t have to wait until Thanksgiving or the holidays to make this. This is true comfort food.

Here’s how the stuffing is made:

I make stuffing with two baguettes from Whole Foods. I usually have about 11 cups of cubed bread after Ryan has eaten the ends off of the baguettes. Cube your bread into croutons. I cut it into little rounds with a bread knife and then I cut it with cooking shears.

About Drying Bread:

You can either dry out your bread for 1 – 3 days or dry it in the oven, or some combination of the two. Sometimes, cubed bread doesn’t get stale overnight so you can get finish drying in the oven.

If you don’t live in a dry climate (like Denver) you may have to worry about getting moldy bread cubes, so you might want to just oven dry it. Oven dry for about 15 minutes at 300 degrees F.

I recommend using the middle racks and checking the bread often. Recently, I found out that sometimes my oven uses the broiler when heating up. I had a sheet of bread cubes on the top rack. Luckily, I smelled the burning and I only lost a few cubes. Perhaps preheating your oven before putting the bread cubes in might help too.

Bread being left out to get stale, also you can dry it out in the oven on baking sheets.
Ingredients for Classic Vegan Muffin Tin Stuffing, one extra cup of bread incase the stuffing gets too wet.

Next, mix up the flax egg: 1 TBSP flaxseed meal + 2.5 TBSPs hot tap water and set aside. Preheat oven to 350 degrees F, if you haven’t already.

Mixing the flax egg (1 TBSP flaxseed meal + 2.5 TBSPs hot tap water)

Dice your celery and onions. I wear goggles when I dice onion, because crying and burning eyes.

Then grease the muffin pan with Earth Balance using a paper towel.

Muffin pan greased with Earth Balance
Sautéing the celery and onions in Earth Balance

Then, sauté the celery and onions in 3 TBSPs Earth Balance for about 5 minutes until translucent and fragrant. Add a small pinch of salt and pepper if you want.

Mix it up

While you sauté the celery and onions, combine 10 cups of the cubed bread, 3 cups low sodium no chicken broth, flax egg, salt, pepper, poultry seasoning and sage in a large mixing bowl. Mix with a large spoon or get in there with your hands.

Mixing the stuffing together, it should be moist and clumpy without any broth in the bottom of the bowl.

Once the celery and onions are translucent, add them to the bread mixture making sure everything is well combined. Also be sure to use a spatula to scrap any remaining Earth Balance from the celery and onion pan into the bread mixture.

How wet or dry?

The mixture should be somewhat mushy, give it a little time to make sure the bread cubes have soaked up all of the moisture. Adjust using more bread or broth to get a wet consistency, that is wet, but firm, it should clump together, but there should not be a puddle at the bottom of the bowl.

I recommend tasting for salt, pepper and seasoning levels. Adjust accordingly, if you have added more broth and the extra cup of cubes, I’d add a pinch more dried sage and poultry seasoning and a dash more of salt and pepper.

Ready to go in the oven.

Then put your stuffing as evenly as you can manage, into the muffin tin.

Next, bake at 350 degrees F for 35 – 40 minutes, until it looks done, a little crispy on top.

Ready to brush with Earth Balance and finish in the oven

OPTIONAL: remove from oven and brush tops with melted Earth Balance. Place back into oven and broil, watching for the stuffing muffins to turn a golden brown. Be sure to watch the broiling stuffing to avoid burning. I put the pan one rack down from the highest rack when broiling.

Melted Earth Balance to brush on top of muffins.
Pan of Stuffing Muffins after baking, brushing with Earth Balance and broiling.
Precious, my precious…
A bite of stuffing dipped in gravy
vegan stuffing with gravy
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5 from 3 votes

Classic Vegan Muffin Tin Stuffing

Simple, classic stuffing with celery, onions poultry seasoning and sage
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 muffins
Calories 102kcal

Ingredients

  • 10 cups cubed bread, stale, dry I use 2 baguettes, minus the end pieces which Ryan eats. See notes below about drying out bread. Also, you may want a little extra bread (I set a side a cup of cubed bread) in case the stuffing gets too wet.
  • 3 TBSP earth balance plus more to brush on muffin tops if broiling at the end, also more to grease muffin tin
  • ¾ cup yellow onion diced
  • 1 cup celery diced
  • 3 cup low sodium "no chicken" broth may need more if stuffing is to dry, but let it soak up 3 cups first before adding more
  • 1 TBSP ground flaxseed (a.k.a flaxseed meal) mixed with 2½ TBSPs water this is one flax egg, let sit while you do other things
  • ½ teaspoon salt may want more, if your broth is full salt, taste before adding any salt
  • ½ teaspoon ground black pepper more to taste if you'd like
  • ½ teaspoon dried sage
  • 1 teaspoon poultry seasoning

Instructions

  • Cube bread and let sit for 1 – 3 days or just cube bread and dry it out in the oven. See notes below for more about this.
  • Preheat oven to 350° F and grease muffin tin with Earth Balance using a paper towel.
  • Add diced onion and celery to pan with 3 TBSP melted Earth Balance, let sauté for about 5 minutes until fragrant and translucent, add a pinch of salt and pepper if desired.
  • While you sauté the celery and onions, combine bread, 3 cups broth, flax egg, salt, pepper, poultry seasoning and sage in a large mixing bowl. Mix with a large spoon or get in there with your hands.
  • Once the celery and onions are translucent, add them to the bread mixture making sure everything is well combined. Also be sure to use a spatula to scrap any remaining Earth Balance from the celery and onion pan into the bread mixture. The mixture should be somewhat mushy, give it a little time to make sure the bread cubes have soaked up all of the moisture. Adjust using more bread or broth to get a wet consistency, that is wet, but firm, it should clump together, but there should not be a puddle at the bottom of the bowl.
  • Spoon the stuffing into the greased muffin tin and place into the heated 350° F degree oven.
  • Bake for 35 – 40 minutes, until it looks done, a little crispy on top. OPTIONAL: remove from oven and brush tops with melted Earth Balance. Place back into oven and broil, watching for the stuffing muffins to turn a golden brown. Be sure to watch the stuffing to avoid burning.
  • Allow Stuffing Muffins to cool for about 10 minutes. Use a butter knife to help remove muffins, serve. Amazing No-Chicken Vegan Gravy is a tasty addition to this comfort food.

Notes

Nutrition Information is approximate.
To dry out cubed bread:
Leave out: 1 – 3 days sitting out uncovered, I live in Denver which is dry, so I don’t have to worry about mold. 
In oven: One of the times I’ve made this, I dried the bread in the oven on pans. Make sure to move the oven rack away from the top. I was heating the oven (I didn’t realize my oven used the broiler to heat up) and I had a few cubes of bread burn. I heated the oven to 300 degrees F and it dried out quickly (10 – 15 minutes). 
Serving suggestion: with Amazing No-Chicken Vegan Gravy
www.planttestkitchen.com

Nutrition

Serving: 1muffin | Calories: 102kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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Did you make this stuffing? How’d it go? Tell me about it in comments below.

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2 Comments

  1. 5 stars
    I made this for my solitary pandemic food eating holiday and it was delicious! I really appreciate how easy you’ve made it to scale the recipe down for fewer people without making me do any math 😆 Delicious!

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