This is a classic stuffing recipe, the perfect side dish for any holiday event, made vegan! It's also oil-free, requires just 9 ingredients, and can be made in less than 30 minutes.
9-10cupswhole grain breaddried, sliced into ½-inch cubes
1mediumyellow oniondiced
4stalkscelerysliced or diced, (a little less than 1 cup)
1teaspoondried ground sage
1teaspoondried ground thyme
½teaspoonsaltto taste
⅛teaspoonblack pepper
2cupslow-sodium vegetable broth*
1cuplentilscooked (I use canned, drained and rinsed)
Instructions
The night before, cut your bread into cubes and place in a large bowl to dry out. You want it to be the texture of day old bread—noticeably dry but not rock hard. If you forgot to dry out your bread you can bake it in the oven at 400°F (205°C) for about 3-5 minutes per side until crispy and golden. Spread the cubes out in a single layer on a baking sheet for best results.
9-10 cups whole grain bread
In a nonstick pan over medium heat, add the onion and celery using a tablespoon or two of water or broth at a time to keep it from sticking. Cook until the onion is translucent, about 5 minutes.
1 medium yellow onion, 4 stalks celery
Add the sage, thyme, salt, and black pepper to the pan, stirring for a minute until fragrant.
1 teaspoon dried ground sage, 1 teaspoon dried ground thyme, ½ teaspoon salt, ⅛ teaspoon black pepper
Mix in the broth (*if you are using a softer bread you made not need as much broth, start with 1 cup and add more as needed) and lentils followed by the bread, tossing gently to combine. Remove from heat and cover for 10-12 minutes until soft. Stir every few minutes and add more broth (½ cup at a time) as needed until desired stuffing consistency is reached.
2 cups low-sodium vegetable broth, 1 cup lentils
Prefer it crispy on top? You can transfer it to a baking dish and broil for a few minutes until golden.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.