Everyone knows that a good stuffing can make or break Christmas dinner. Hannah Sunderani’s vegan take on the beloved holiday dish is one of the highlights of her Christmas dinner recipe collection. This vegan stuffing has the perfect crispy-on-the-outside and soft-on-the-inside textures and uses a classic combination of fresh rosemary and thyme to ensure it will be a hit with all.
Hannah uses baguette, of course – French-inspired recipes are her specialty (as are French bakeries), but any similarly hard and slightly stale loaf will work. “I really like those firmer breads because they hold their texture when you’re mixing them with the broth,” she explains. “Anything with a thick crust is going to work really well.”
Simple Vegan Stuffing
- 1 baguette stale and cut into small cubes
- 4 tbsp olive oil
- 1 onion finely chopped
- 6 cloves garlic finely chopped
- 3 celery ribs thinly sliced
- 1 tbsp fresh rosemary
- 2 tsp fresh thyme leaves
- 1 tsp fennel seeds
- ½ tsp sea salt
- ¼ tsp pepper
- 2 cups vegetable broth
- Preheat oven to 350F/180C. In a large deep skillet, add the olive oil and bring to medium heat. Add the onion, garlic and celery and cook stirring often until the veg is softened. Season with rosemary, thyme, fennel, sea salt and pepper.
- Pour the vegetable broth into the skillet and mix to combine. Turn off heat and add the baguette cubes. Gently stir to mix the brothy liquid with the bread.
- Transfer to a large casserole dish (8×11 inches) and cover with foil. Bake for 40 mins, then remove the foil and increase the heat to 400/200C. Bake for another 10 to 15 mins, until the top is crispy and golden.