Description
These Individual Vegan Thanksgiving Stuffing Muffins offer a deliciously moist and flavorful twist on traditional stuffing. Made with whole grain or sourdough bread, sautéed vegetables, and aromatic herbs, these bite-sized muffins are perfect for holiday gatherings or as a savory side dish throughout the year. They are vegan-friendly and can be customized with nuts and dried fruits for added texture and sweetness.
Ingredients
Scale
Main Ingredients
- 4 cups cubed bread (preferably whole grain or sourdough)
- 1 medium onion, diced
- 2 ribs celery, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup unsweetened apple sauce
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for sautéing and greasing
Optional Ingredients
- 1/4 cup walnuts or pecans, chopped
- 1/4 cup cranberries or raisins
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil to prevent sticking.
- Sauté Vegetables: Heat a drizzle of olive oil in a large skillet over medium heat. Add diced onion, celery, and carrot. Sauté for 5-7 minutes until vegetables soften and onions turn translucent.
- Add Garlic: Stir in minced garlic and cook for another 1 minute until fragrant. Remove the skillet from heat.
- Combine Bread and Vegetables: In a large bowl, mix cubed bread, sautéed vegetables, chopped parsley, dried sage, thyme, oregano, salt, and pepper. Stir to combine thoroughly.
- Mix Broth and Apple Sauce: In a separate bowl, blend vegetable broth and unsweetened apple sauce until smooth. Pour this over the bread mixture and fold gently to evenly moisten the bread.
- Add Nuts and Fruits: If using, fold in chopped nuts and dried fruits gently to distribute evenly.
- Fill Muffin Tin: Spoon the stuffing mixture into each muffin cup, filling to the top and pressing down lightly to compact.
- Bake: Bake in the preheated oven for 20-25 minutes until the tops turn golden brown and the stuffing is heated through.
- Cool and Serve: Allow muffins to cool slightly before carefully removing them from the tin. Serve warm and enjoy.
Notes
- For best results, use day-old bread to absorb the liquid better and create a firmer texture.
- Feel free to substitute vegetable broth with mushroom or herb broth for extra flavor.
- Walnuts or pecans add crunch, while cranberries or raisins add a slight sweetness; both are optional and can be omitted or adjusted to taste.
- To make this recipe gluten-free, substitute the bread with a gluten-free variety.
- Storage: Keep leftovers covered in the fridge for up to 3 days. Reheat in the oven to maintain texture.
