This vegetarian stuffing is what holiday dreams are made of! Whip up an irresistible side dish for your holiday dinner menu or Sunday roast. The veggie ingredients bring rich texture to this oven-baked stuffing, the combination of herbs and spices is pantry-friendly and packed with flavor, and this stuffing is gluten-free to boot! Pair with brined turkey or a vegetarian roast, sweet potato casserole, and roasted Brussels sprouts for a festive spread.
2 tablespoons + 2 tablespoons unsalted vegan butter or olive oil, divided 1 cup celery, sliced 1 cup carrots, peeled and chopped 1 cup sweet white onion, chopped 1 teaspoon garlic, minced 1 cup white button mushroom, chopped 1 large cauliflower, cut into bite sized florets ½ cup raw pecans, coarsely chopped 1 cup Kikkoman® Gluten-Free Panko Bread Crumbs 1 teaspoon dried thyme ½ teaspoon dried sage 1 teaspoon sea salt ¼ teaspoon cracked black pepper ¼ cup parsley, chopped
Preheat oven to 400ºF and line a baking sheet with parchment paper. Melt 2 tablespoons of vegan butter over medium heat in a large sauté pan. Add celery, carrots and onion. Sauté for 10 minutes, stirring occasionally.
Add garlic, mushrooms and cauliflower to pan and continue to cook for 5 minutes longer.
Melt remaining 2 tablespoons of butter in pan and then turn off heat and stir in pecans, panko bread crumbs, dried herbs, salt and pepper. Stir well to incorporate bread crumbs.
Pour stuffing evenly on baking sheet. Bake for 12-15 minutes, until panko is golden brown. Transfer to a serving platter or bowl and enjoy hot.