- It's the perfect Thanksgiving side dish!
- It's a fan favorite that tastes just like the classic, non-vegan version.
- It's filled with flavorful, seasonal ingredients.
First, cut the bread into 1" cubes and place it in a single layer on a baking sheet. Bake for about 10 minutes at 400 until the bread is slightly toasted. Remove from the oven and set aside.
Heat the vegan butter in a large skillet over medium heat. Add the onions and sauté for about 5 minutes. Add celery and apples and sauté for another 3-4 minutes.
Mix in the toasted bread to the apple/hazelnut mixture, stirring to combine. Slowly pour the vegetable broth/chickpea flour over the stuffing, mixing while adding until everything is evenly hydrated.
Transfer the stuffing to a prepared casserole dish, cover in tin foil and bake for 30-35 minutes, until everything is golden brown and the custard has completely set.
1. Use slightly stale or toasted bread. This helps the stuffing hold together when submerged in the custard. Vegan challah also makes a great base for this recipe.
2. Do not taste this recipe raw. Chickpea flour has a pungent taste when raw. But don't worry! The taste completely disappears when baked.