Vegan Stuffing with Kale and Pecan
Flavourful and easy to make, this vegan stuffing with kale and pecan is sure to become a holiday favourite.
Ingredients
- 10 slices Silver Hills Bakery Sprouted Grain Bread I used Mack’s Flax
- 1 large bunch lacinato kale stems and leaves separated
- ¼ cup extra virgin olive oil divided
- 1 large yellow onion diced
- 2 ribs ribs celery diced
- 4 cloves garlic chopped
- 1 cup chopped pecans
- 1 tablespoon fresh chopped sage or 1 teaspoon (5 mL) dried sage leaves
- 1 tablespoon fresh chopped thyme or 1teaspoon (5 mL) dried thyme leaves
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup water
- 1 teaspoon vegetarian ‘chicken’ bouillon concentrate I used Better than Bouillon
Instructions
- Cut bread into roughly 1 inch cubes and leave out overnight to dry out a bit.
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9 x 13 baking dish with oil. Finely dice kale stems and slice leaves into ½ inch (1 cm) slices.
- Heat 2 tablespoons (30 mL) of oil in a large nonstick skillet over medium heat. Add onion, celery, and kale stalks and sauté until onion is soft and glossy, stirring occasionally (about 7-10 minutes).
- Add kale leaves and garlic. Cook, stirring constantly, until kale wilts (about 2-3 minutes). Add sage, thyme, nutritional yeast, salt, garlic and onion powder, and pecans. Stir for one minute to combine. Remove from heat.
- Place bread cubes in a large bowl. Mix bouillon concentrate into water and pour over bread, tossing to coat. Add vegetable mixture to bread and toss.
- Place stuffing in greased dish. Drizzle remaining 2 tablespoons (30 mL) of oil over top. Tightly wrap dish in tin foil. Bake for 30 minutes, remove foil and bake uncovered for 15 more until top of stuffing looks golden brown and crisp.
Notes
This stuffing can be prepared in the morning and cooked just before serving, but it is also quite delicious at room temperature. So if there’s a lot of vying for oven time, cook it before the rest of your dishes and let it sit out before serving.
I find that Better than Bouillon is much more flavourful than packaged stocks but if you don’t have it, simply substitute 1 cup of vegetable stock for the water + concentrate.