Ingredients:

  • 5 lbs (650-700 g) Stale Sourdough or French Loaf, cut into 1-inch cubes
  • 8 Tbsp (115 g) Vegan Block Butter, divided
  • 1 large (200 g) Yellow Onion, finely diced
  • 4 medium (150 g) Celery Sticks, finely diced
  • 4 Garlic Cloves, minced
  • 3 cups (700 ml) Vegetable Stock, low sodium
  • 1 Tbsp (15 g) White Miso Paste
  • 2 Tbsp (30 ml) Nutritional Yeast
  • 3 Tbsp (45 ml) Fresh Sage, finely chopped
  • 1 Tbsp (15 ml) Fresh Thyme Leaves, roughly chopped
  • 1 tsp Salt (Kosher or Sea), plus more to taste
  • 1/2 tsp Black Pepper, freshly cracked
  • 1/2 cup (80 g) Dried Cranberries
  • 1/2 cup (60 g) Pecan Halves, lightly toasted
  • 2 Tbsp (30 ml) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Dry the Bread: Cube the sourdough bread 1–2 days in advance and leave it uncovered on a baking sheet to dry fully. If time is short, bake cubes in a 250°F (120°C) oven for 20 minutes until crunchy.
  2. Toast Nuts (Optional but recommended): Lightly toast the pecans in a dry pan until fragrant (about 3 minutes). Set aside.
  3. Sauté Aromatics: Melt 4 tablespoons (60g) of the vegan butter in the large skillet over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes until softened and translucent, avoiding browning.
  4. Add Garlic and Herbs: Stir in the minced garlic, chopped fresh sage, and thyme. Cook for 1 minute until fragrant. Transfer the entire mixture to the large mixing bowl.
  5. Warm the Stock: Pour the vegetable stock into a saucepan and warm over medium-low heat (do not boil).
  6. Dissolve Umami: Whisk in the white miso paste and nutritional yeast until fully dissolved into the warm stock. Season the liquid well with salt and pepper.
  7. Combine Ingredients: Add the dried bread cubes, toasted pecans, and dried cranberries to the bowl containing the sautéed aromatics.
  8. Moisten Carefully: Pour the warm stock mixture over the bread and vegetable mixture gradually. Gently toss everything together. Stop adding liquid when the bread cubes are thoroughly moistened but not soggy. You may not need all the stock.
  9. Rest and Absorb: Let the mixture sit for 5–10 minutes to allow the liquid to be fully absorbed. Preheat oven to 375°F (190°C).
  10. Prepare for Baking: Lightly grease the baking dish (approx. 9x13 inches / 23x33 cm). Transfer the stuffing mixture to the dish, packing it gently (do not compress it too tightly).
  11. Dot with Fat: Cut the remaining 4 tablespoons (55g) of vegan butter into small pieces and dot them evenly over the top surface of the stuffing.
  12. Bake (Covered): Cover the dish tightly with aluminium foil and bake for 30 minutes. This traps the steam and ensures the inside remains moist.
  13. Bake (Uncovered): Remove the foil and bake for a further 15–20 minutes, or until the top is deeply golden brown and the edges are crisp.
  14. Rest and Serve: Allow the stuffing to rest for 10 minutes before garnishing with fresh parsley and serving.