Description
A delicious and festive vegan stuffing muffin recipe perfect for Thanksgiving, offering individual servings that are easy to prepare and serve.
Ingredients
Scale
- 4 cups cubed bread
- 1 cup vegetable broth
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 carrot, grated
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup walnuts, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, sauté the onion, celery, carrot, and garlic until softened.
- In a large bowl, combine the cubed bread, sautéed vegetables, herbs, salt, and pepper.
- Pour in the vegetable broth and mix until the bread is moistened.
- Fold in the parsley and walnuts if using.
- Grease a muffin tin and fill each cup with the stuffing mixture.
- Bake for 25-30 minutes or until golden brown on top.
- Let cool slightly before serving.
Notes
- Feel free to add your favorite vegetables or nuts for extra flavor.
- These muffins can be made ahead of time and reheated before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan Thanksgiving Stuffing Muffins, Individual Stuffing Muffins, Thanksgiving Recipes, Vegan Side Dishes