Roasted Apple and Root Vegetable Vegan Stuffing

4 from 1 vote

Super simple and super delicious vegan stuffing with roasted apples and veggies.

Prep Time30

Cook Time30

Total Time1

Course: Side Dish

Servings:

Calories: 370.23kcal

Author: Lauren Hartmann

2 Large Apples(about 2 cups),diced
2 Large Carrots(about 1 cup), diced
1 Large Parsnip(about 1/2 cup),diced
2 Large Sweet potatoes(about 2 1/2-3 Cups),diced
6 Cloves Garlic, chopped
2 Tablespoons Olive oil
1 teaspoon Salt
1/4 teaspoon Black pepper
3 Cups Vegetable broth*
1 teaspoon Poultry seasoning (usually contains Thyme, Sage, Rosemary and Nutmeg)
12 Ounces Bread cubes or stuffing bread, I used Whole Foods brand
Salt and Pepper to taste

Preheat the oven to 400 degrees(F).
Spread the apples, carrots, parsnips, sweet potatoes and garlic on to a large sheet pan. Drizzle the olive oil over the apples and veggies and sprinkle with the salt and pepper. Toss to coat everything in oil and salt and pepper.
Spread out evenly on the sheet pan, then bake for 15 minutes. Toss the apples and veggies, spread them back out, then bake for 15 more minutes or until everything is light brown. Remove from the oven.
Now, in a large pot, heat the vegetable broth on medium, bring to a simmer, then stir in the poultry seasoning.
Reduce heat to low, and then pour the bread cubes into the broth. Stir to let the bread soak up the broth. Then pour the roasted apples and veggies into the pot. Stir to combine.
Add a pinch of salt and pepper, then taste and adjust seasonings. Serve.

*If your bread cubes are still too dry after mixing with the broth, add a little bit more at a time until you are satisfied with the texture.