Classic Vegan Muffin Tin Stuffing

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5 from 4 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 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

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Nutrition