Pinterest

1
Print

2
Save

0
Facebook

0
Email

1

Vegan Bread Dressing

Prep 25 min
Total 1 hr 10 min
Servings 8

There's two ways you could play this; you could tell everyone at the table that this dressing is vegan and probably have it all to yourself, or you could tell no one and fool everyone into believing they’re eating the traditional version. We know what we’d do, but we’ll leave it up to you! MORE+ LESS-

By Tablespoon Kitchens

August 6, 2018

Ingredients

3/4

cup vegan vegetable oil spread

cup diced onions

1/2

cup diced celery

teaspoon salt

cups cubed artisan bread, dried (see tip)

cup vegetable broth

tablespoon chopped fresh sage leaves

Steps

Hide Images

1

Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2

In 10-inch skillet, melt vegetable oil spread over medium heat. Add onions, celery and salt; cook 6 to 8 minutes, stirring occasionally, until tender.
3

Add bread cubes to large bowl. Add celery mixture, broth and sage; toss with spoon until bread cubes are evenly coated.
4

Spoon mixture into baking dish. Cover with foil; bake 30 minutes. Uncover; bake 13 to 15 minutes or until top is lightly browned and crispy.

Expert Tips

You can substitute 1 teaspoon of dried sage for the fresh sage.
Drying out the bread cubes will help them absorb vegetable oil spread and broth for a more flavorful dressing. To dry out bread cubes, heat oven to 225°F. Place cubes on ungreased sheet pan, and bake about 10 to 12 minutes or until cubes are dry.
Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about any ingredient or product, check with the manufacturer.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 2g 10% Trans Fat 1 1/2g
Cholesterol: 0mg; 0%
Sodium: 730mg; 30%
Potassium: 100mg; 3%
Total Carbohydrate: 21g; 7%
Dietary Fiber 1g 5% Sugars 3g
Protein: 4g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;