Vegan Stuffin' Muffins Recipe | Vegan Holidays

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + seasoning

Homemade broth can be lower in sodium.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain is more nutritious.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Seeds are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Preheat the oven to 350°F (175°C).

Grease a muffin tin with oil or line with paper liners.

Chop the bread into small cubes and place in a large bowl.

In a skillet, heat olive oil over medium heat and sauté onion, celery, and carrots until softened, about 5-7 minutes.

Add garlic and cook for another minute until fragrant.

Stir in mushrooms and cook until they release moisture, about 3-4 minutes.

Add sage, thyme, rosemary, nutmeg, salt, and pepper; mix well.

Pour in vegetable broth and mix until the bread is evenly moistened.

Fold in walnuts and parsley until combined.

Scoop the mixture into the prepared muffin tin, pressing down slightly.

Bake for 20-25 minutes until golden brown on top.

Let cool for a few minutes before removing from the tin.

Serve warm as a side dish or appetizer.

Cooking Techniques

Spice Level:

Dietary

Allergens