Stuffing is possibly my favorite holiday side dish and I have perfected many recipes for stuffing in the past. However, this vegan French onion stuffing may blow them all out of the water. Caramelized onions with garlic and thyme. Vegan beef broth, crusty bread cubes. Baked with vegan cheese on top. It is seriously in a whole category of its own. Everyone will die for this stuffing, vegan or not.
What You Need For This Vegan Stuffing:
- Crusty Bread: You’re favorite vegan loaf of bread will work, I like to use sour dough.
- Vegan Butter and Olive Oil: I like to use this combination to caramelize the onions.
- Sweet Onions, Garlic, Sugar and Thyme: Combined to create the greatest caramelized onions.
- Vegan Beef Broth: If you can’t find vegan beef broth, you can use vegetable broth.
- Vegan Cheese: I like to use the pourable mozzarella style from Miyokos.
This sweet and salty, cheesy vegan French onion stuffing is super easy. And seriously good. You can prep this stuffing ahead of time and then bake it right before serving dinner. Which makes things so much easier on you! The onions are the only thing that take a while. It takes about 30 minutes to caramelize the onions. The rest of the process is super fast. I like to toast the bread cubes in the oven while the onions caramelize. That way the bread is read once the onions are.
Why Should You Make This Incredible Stuffing?
- The combo of sweet onions and salty cheese mixed with bread is amazing.
- If you love French onion soup like I do, this tastes just like French onion soup.
- Easy and perfect for prepping ahead of time.
- This stuffing will knock everyone’s socks off.
- Perfect for the holidays.
Vegan French Onion Stuffing
Ingredients
- 18 Ounces Crusty bread, vegan(about 1 1/2 loaves)
- 1 Tablespoon Vegan butter, I used Country crock plant butter
- 2 Tablespoons Olive oil
- 2 Large Sweet onions, sliced thin
- 6 Cloves Garlic, finely chopped
- 2 Sprigs Fresh Thyme
- 1 teaspoon Organic cane sugar
- 2 1/2-3 Cups Vegan beef broth(I used Ocean's Halo brand) or vegetable broth
- 1 Cup Vegan mozzarella, I used Miyoko's pourable mozzarella
- Salt and Pepper to taste
Instructions
- Preheat the oven to 350 degrees(F).
- Cut the bread into cubes and then spread out evenly on a large sheet pan.
- Toast in the oven for 10-15 minutes or until they are firm and a little crunchy. Set aside, but leave the oven on.
- While you toast the bread, get started on the onions. Heat the vegan butter and olive oil on medium high in a large pot.
- Add the onions, sauté for a few minutes, until the onions are translucent, then reduce heat to medium low.
- Add the garlic, thyme and sugar. Then a pinch of salt and pepper. Stir to combine.
- Continue to sauté the onions, spreading the onions out in the pot for a few minutes, then stirring and spreading back out until the onions are nicely caramelized and golden brown. This will take about 30 minutes.
- Remove the sprigs of thyme, then pour the vegan beef broth into the pot. Stir to combine.
- Bring to a simmer, taste the broth and add salt and pepper as needed.
- Now, pour the bread cubes into the pot. Turn off the heat and fold the bread into the broth making sure the bread has all soaked in the broth. Add a little more broth if you have dry bread left.
- Pour the stuffing into a 9×9 inch or 13×9 inch baking dish. Cover the top with the vegan mozzarella. Bake for 15-20 minutes.
Video
Nutrition
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