eld, what kind of meal is the dressing going to accompany?

I made this for us last Thanksgiving. It makes lots!

It's vegan, using brussels sprouts, butternut squash, cranberries, apples, bread cubes

Vegan vegetable dressing

Rhizo, I am thinking ahead for Thanksgiving.

Do you like cornbread based dressing? cornbread itself has eggs and mine is made with buttermilk and eggs a day or two ahead. You could make it with something else if buttermilk is a problem. I sauté celery and onions and mix eggs and chicken/turkey broth but you could use vegetable broth I suppose. and of course poultry seasoning and a bit of pepper and dash of salt if needed.

I typically don't make stuffing, but the only vegetable stock that I like is Trader Joe's...the others have this nasty flavor...don't know if it's supposed to be tomatoes or not...that I really don't care for.

Annie, I have tried the Imagine vegetarian "chicken" broth which is better than the vegetable ones. I agree. I don't like the flavor of vegetable broth.

I have been a vegetarian for 20 years and I make this every Thanksgiving. The only substitution I make is the broth. It's my favorite part of Thanksgiving!

My favorite veggie broths are Better Than Bouillion "No Chicken" broth and Repunzel "Vegetable Bouillion with Herbs" broth. I usually use both. They can be tricky to find (Whole Foods sometimes or iherb.com) but taste so much better than normal grocery veggie broths, which I dislike.

https://thepioneerwoman.com/cooking/stuffing_dressing_my_favorite_thanksgiving_food/

If you need a good vegetarian gravy, I have one of those too!

Annie, to me, regular veggie broth tastes so sickly sweet like carrots. I don't like it at all.

If you like the meatyness of sausage in dressing- try substituting sauteed button mushrooms. If no one has nut problems, walnuts or pecans can be a nice addition. So can toasted pumpkin or sunflower seeds meats.

Adobo, sazon, kefta, za'atar, vegeta, and tandori seasoning mixes can all stand in a bit for that veggie broth. Knorr makes some dry soup mixes that some like for a veg broth. If you got the fresh on cob corn yet in your area, you can get a couple ears and make some corn cob stock-if ya got a smoker or grill, you can get that outdooors smoky goodness on your corn and then use the cobs for stock.

I make my own veg broth powder too that I like a lot. It's got a bunch of veggies and herbs in it.

Use some onion, celery, and carrot- rutabega can be nice too- and saute well, get some good carmelization on those veggies for flavor.

If you can have alcohol, consider a spash of a nice white or fruit wine or hard cider for deglazing.

A couple drops of liquid smoke, or Worcestershire, or a malt vinegar can deepen a stock. A bit of white or rice vinegar, or lemon juice can brighten a stock.

Do not use plain ole white bread- it's just not built for good dressing. You want bread that can soak up and hold up. Think like when you make french toast. Brioche, sourdough, baguettes, challah... if ya gotta skip those, look for plain ole Texas Toast bread. Cornbread is also excellent.

I make a heavily-adapted version of this each year, which is vegetarian (and vegan if you use something other than butter): https://www.epicurious.com/recipes/food/views/rustic-porcini-onion-stuffing-233003

My version is not vegetarian, but part of the reason I love this one is that it uses porcini mushroom soaking liquid instead of vegetable broth, which lends a deep umami flavor even without meat. I make my own bread for this, a chewy baguette (just flour, water, yeast, salt and a pinch of sugar at approximately 65% hydration) which I tear into rough pieces and let dry for several days. It ends up being a drier, loose stuffing rather than the almost bread pudding-like type, which I much prefer.

I make the same dressing that my grandmother and my mother made. Dry bread crumbs, mushrooms, celery, onion (veggies sauteed until starting to turn tender before adding to bread crumbs), lots of sage along with dashes of thyme, marjoram, salt and pepper. The broth is chicken broth, but veggie could easily be substituted. When mixing the broth into the dry mixture, don't add so much that the dressing gets sloppy. It should just hold together when squeezed in the hand. I also add a couple of tablespoons of melted butter, but that could also be left out or a good veggie oil substituted instead.

I neglected to be specific about the veggie broth. I make my own from celery tops, onions, carrots, leeks, garlic, bay leaves, thyme and salt and pepper. Add water and simmer for an hour or so. I'm sorry I don't have quantities; I just add stuff until it looks right.