You never had vegetarian stuffing like this before! Made from 100% real ingredients, this vegetarian rye bread, onion and apple stuffing will be a guaranteed hit at your Thanksgiving table.
I’m pretty sure stuffing is my favorite holiday side dish. If it was up to me, I’d just take the pan with stuffing to the table and eat it by myself, ha!
Here I’m sharing the best vegetarian stuffing recipe out there: Delicious rye sourdough combined with apples and onion and plenty of flavor from garlic and herb!
Recipe tips
don’t skimp on the oil and butter – this is a holiday dish and nobody is counting fat grams ? if you don’t use enough butter, your stuffing will be too dry
use a large enough pan to cook the stuffing, or you’ll have trouble getting all the bread coated
cook the stuffing long enough to make sure the bread is soaked with juices
Ingredient notes
onions – can use 3-4 shallots instead for a more refined taste
bread – can also use French bread or a country loaf instead of rye
herbs – can also use fresh instead of dried
make it extra – brown a few slices of chopped bacon before adding the apples and onions!
Make ahead tips
It’s absolutely no problem to completely make this stuffing 24 hours ahead.
Just transfer it to a large dish, cool it and then store it covered in the fridge.
Simply reheat it in a skillet or in the oven when you’re ready to serve! Actually, it’s almost better the day after because the flavors really soak into each other.
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
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Vegetarian Rye Bread, Onion and Apple Stuffing
You never had vegetarian stuffing like this before! Made from 100% real ingredients, this vegetarian rye bread, onion and apple stuffing will be a guaranteed hit at your Thanksgiving table.
Heat the oil in a large skillet over medium heat. Add the onions and apples to the skillet and cook until starting to soften, stirring from time to time. This will take around 3 minutes.
Add the bread to the skillet and continue cooking until it’s wet from the juices the apples and onions are releasing. This should take around 10 minutes. If it’s taking too much time or your fruit is really dry, you can add a little bit of water, white wine or chicken stock.
Stir in the apple cider vinegar, herbs, butter, salt and pepper. Allow to cook until the butter has melted and is coating everything, about another 4 minutes.
Stir in the parsley and either serve immediately OR chill for up to 24 hours before reheating.
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Nutrition
Calories: 195kcal
Nutrition is an estimate.
More recipe information
Suitable for: Vegetarian
Course: Side Dish
Cuisine: American
About Nora When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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Comments
Sheilasays
Added some blanched brussel sprouts, dried cranberries and walnut pieces- yum! Good recipe to play around with.
Reply
Alyssa @ My Sequined Lifesays
Stuffing is my favorite part of holiday dinners! It’s always been a mainstay for me, and while I will always have a soft spot for our family classic (with chestnuts and sausage), I love experimenting with new varieties. I have to give this one a try. I love rye bread!
Most stuffing uses Egg and/or butter to bind the ingredients together, and consequently it is not suitable for vegans - though it is suitable for vegetarians.
Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened. Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper. Mix well then form into golf-ball sized balls and place on a roasting tray.
While the Stove Top brand offers several stuffing varieties, the Stuffing Mix for Pork is the only vegan-friendly option. But hey, we'll take it. This easy-to-find brand is a pantry staple, so we're more than happy to bust it out at Thanksgiving.
Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.
Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).
What is the best bread to use for stuffing? Pick a bread, any bread! The best part about stuffing is that there are so many types of bread based on your families preferences. You can use cornbread, Italian bread, French bread, white sandwich bread, challah, or even sourdough.
Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.
We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes, tossing it every now and then to help it dry evenly.
The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix. Give it a good stir, then let it sit for a minute. The stuffing should be moist but not wet.
Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving.
Traditional stuffing recipes usually call for chicken broth. Cue the violins, herbivores; standard stuffing is not a vegetarian Thanksgiving dish. Even boxed versions may contain hidden animal-based ingredients, emphasizing the importance of carefully reading the labels before purchasing instant stuffing.
Generally, vinaigrettes are plant-based because they are a mix of an oil and an acid, like vinegar or lemon juice. A growing number of brands (even stores, like Trader Joe's) now make vegan versions of dressings that typically contain animal-derived ingredients, so you can keep on enjoying the flavors that you love.
The ingredients include enriched wheat flour, high fructose corn syrup, onions, and more—but no direct animal products. Ironically, as another user pointed out in comments, the Stove Top Sage stuffing is not vegan as it contains trace amounts of dried cooked chicken.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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