Best Crockpot Vegan Stuffing Recipes

STUFFING FROM THE SLOW COOKER

Stuffing from the Slow Cooker image

If you're hosting a big Thanksgiving dinner this year, add this simple slow-cooked stuffing to your menu to ease entertaining. The recipe comes in handy when you run out of oven space at large family gatherings. I use this Crock Pot dressing recipe often. -Donald Seiler, Macon, Mississippi

Provided by Taste of Home

Categories Side Dishes

Time 3h30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 cup chopped onion
1 cup chopped celery
1/4 cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, beaten

Steps:

In a small nonstick skillet over medium heat, cook onion and celery in butter until tender. , In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat. , Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.

Nutrition Facts : Calories 178 calories, Fat 7g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 635mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

CROCKPOT VEGAN STUFFING RECIPE - (4.3/5)

Crockpot Vegan Stuffing Recipe - (4.3/5) image

Provided by Demi

Number Of Ingredients 12

Ingredients

2 cups chopped onions
2 cups chopped celery
1/4 cup chopped fresh parsley
1 (12 ounce) pkg sliced mushrooms
12 cups dried out McDougall-approved cornbread or ww bread crumbs (I used a combo of the two)
1 teaspoon poultry seasoning
Salt to taste (I used about 1/4 - 1/2 teaspoon)
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon marjoram
3 1/2 - 4 1/2 cups veggie broth

Steps:

Sauté onion, celery, mushroom, and parsley in a little veggie broth. Pour sautéed veggies over bread crumbs in a very large mixing bowl. Add all seasonings and toss together. Pour in enough broth to moisten. (I added extra broth halfway through for a moister stuffing) Pack stuffing lightly into crock pot, and cover. Set on High for 45 minutes; reduce to Low and cook for 3 - 4 hours.

SLOW COOKER SOURDOUGH & FRESH HERB STUFFING

Slow Cooker Sourdough & Fresh Herb Stuffing image

This simple Crock Pot stuffing recipe stays moist in the middle and gets golden-crisp around the edges. Holiday perfection - plus, it's vegetarian and dairy-free!

Provided by Kare for Kitchen Treaty

Time 6h30m

Number Of Ingredients 16

Ingredients

10 cups sourdough bread cubes (about 1 loaf bread (I like 3/4-inch cubes))
4 cups French bread cubes (about 1/3 load bread)
2 tablespoons olive oil + more for greasing the slow cooker
2 cups chopped yellow onion (about 1 medium onion)
1/2 cup chopped celery (about 1 stalk)
1 medium clove garlic (minced)
2 1/2 - 3 1/2 cups vegetable broth
1/4 cup fresh chopped parsley
1 tablespoon fresh chopped sage
2 teaspoons fresh chopped rosemary
1 teaspoon fresh chopped thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg
More fresh herbs for topping (if desired)
4- quart or larger slow cooker

Steps:

Grease the bottom and sides of the Crock Pot with olive oil.
Preheat oven to 375 degrees. Spread bread cubes onto two rimmed cooking sheets and bake, stirring once, until crisp, about 10 minutes. You can also dry the bread cubes out without using the oven. Just cut the bread into chunks and let it sit at room temperature for 24-48 hours, until hard. Add the bread cubes to the slow cooker.
Set a large saute pan over medium-high heat. When hot, add the olive oil, then the onion and celery. Saute until tender and lightly browned, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from heat and add the broth, stirring to scrap up any remaining brown bits of onion.
Let the broth mixture cool to room temperature. Add the parsley, sage, rosemary, thyme, salt, pepper, and egg. Beat with a whisk until blended.
Pour the broth and veggie mixture over the bread crumbs. Use a wooden spoon or spatula to gently stir until evenly distributed. Add additional broth, 1/4 cup at a time, until the bread is almost entirely soaked and is no longer crunchy, but not so much that there is broth pooled at the bottom of the slow cooker. The bottom of the slow cooker should still be relatively dry.
Cook on low for 4-6 hours, until the edges are golden brown.
Top with fresh herbs before serving, if desired.