⏱ 75 min total

Vegan Stuffing with Balsamic Shallots

Name: Vegan Stuffing with Balsamic Shallots
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1 serving
Ingredients: 2 oz Sourdough bread; ½ tbsp Olive oil; ⅛ tbsp Miso; ¼ cup Vegetable broth; ⅛ tbsp, ground Flaxseed; ¼ stalk, medium Celery; ¾ clove Garlic; ⅛ tbsp Thyme; ⅛ tbsp Rosemary; ⅛ tablespoon Sage; ⅛ tbsp Nutritional yeast; ⅛ dash Salt; ⅛ dash Black pepper; ½ shallot (medium) Shallots; ½ tbsp Balsamic vinegar; ¼ tbsp Parsley

Per 1 serving · 171 g · 16 ingredients

Calories

258

13%
of a 2,000 cal day

Protein
8.2g
13% of calories
Carbs
37g
57% of calories
Fat
8.7g
30% of calories

Portion

✓ Cholesterol free

At a glance

One serving of Vegan Stuffing with Balsamic Shallots (171 g) has 258 calories, with 8.2 g of protein, 37 g of carbohydrates and 8.7 g of fat. Most of its energy comes from carbs (57% of calories). It is high in Vitamin K (20% DV), thiamine (37% DV) and riboflavin (b2) (47% DV). Keep an eye on sodium, which provides 30% of the daily value.

Per 100 g

151cal

medium energy density

Protein per 100 cal

3.2g

Net carbs

34g

carbs minus fiber

Fiber

2.8g

5.9 g sugar

High in

20%+ of the daily value

Vitamin K20%
Thiamine37%
Riboflavin (B2)47%
Niacin20%
Folate (B9)24%
Iron36%

Good source of

10–19% of the daily value

Dietary fiber10%
Vitamin B614%
Phosphorus13%
Copper15%

Watch

20%+ of the daily value

Sodium30%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 15 minCook 60 min

1
Dry out the bread by placing the torn pieces on a baking sheet and leaving them at room temperature for 12-24 hours, or dry in a 300°F oven for about 20 minutes without browning.
2
Preheat the oven to 350°F. Grease a 9x13 baking dish with one-fourth of the olive oil.
3
In a measuring cup, dissolve miso in a couple tablespoons of vegetable stock. Add ground flaxseed and remaining vegetable stock, stir to combine.
4
Heat one-third of the remianing olive oil in a 12-inch skillet over medium heat. Sauté celery and garlic until softened, about 5 minutes. Add thyme, rosemary, sage, and nutritional yeast, sauté for another minute. Season with salt and pepper to taste.
5
Add half of the remaining olive oil to the skillet, sauté shallots until golden and caramelized, about 10 minutes. Add balsamic vinegar, bring to a boil, and simmer until reduced by half, about 2 minutes.
6
Combine celery mixture, dried bread, and stock mixture in the skillet. Let the bread absorb the stock for about 5 minutes.
7
Transfer stuffing to the baking dish, spread evenly. If dry, add more stock. Cover with foil and bake for 20 minutes.
8
Remove foil, increase oven temperature to 400°F. Drizzle remaining olive oil on top and bake until browned and crusty, about 20 more minutes. Serve hot, garnished with parsley.

Vitamins & minerals

Amounts for 1 serving (171 g). Bars show % of the daily value.

Vitamins

Nutrient	Amount	% Daily Value
Vitamin A	7 μg	1%
Vitamin C	5 mg	5%
Vitamin D	0 μg	0%
Vitamin E	1 mg	8%
Vitamin K	24 μg	20%
Thiamine	0.4 mg	37%
Riboflavin (B2)	1 mg	47%
Niacin	3 mg	20%
Vitamin B6	0.2 mg	14%
Folate (B9)	96 μg	24%
Vitamin B12	0 μg	0%
Pantothenic acid	0.4 mg	8%
Choline	10 mg	2%

Minerals

Nutrient	Amount	% Daily Value
Calcium	58 mg	6%
Iron	3 mg	36%
Potassium	217 mg	5%
Magnesium	31 mg	7%
Phosphorus	90 mg	13%
Zinc	1 mg	8%
Copper	0.1 mg	15%
Manganese	0.5 mg	22%
Selenium	17 μg	31%

Full breakdown · 43 more nutrients

Nutrient	Amount	% Daily Value
Alanine	0.2 g	—
Alpha Linolenic Acid (ALA)	0 g	—
Alpha carotene	0 μg	—
Arginine	0.3 g	—
Aspartic acid	0.4 g	—
Beta carotene	85 μg	—
Caffeine	0 mg	—
Cystine	0.1 g	—
Docosahexaenoic Acid (DHA)	0 g	—
Docosapentaenoic Acid (DPA)	0 g	—
Eicosapentaenoic Acid (EPA)	0 g	—
Fluoride	0.4 μg	—
Fructose	1 g	—
Galactose	0.1 g	—
Glucose	1 g	—
Glutamic acid	2 g	—
Glycine	0.3 g	—
Histidine	0.1 g	—
Hydroxyproline	0 g	—
Isoleucine	0.2 g	—
Lactose	0 g	—
Leucine	0.5 g	—
Lycopene	0 μg	—
Lysine	0.2 g	—
Maltose	2 g	—
Methionine	0.1 g	—
Monounsaturated fats	5 g	—
Phenylalanine	0.3 g	—
Polyunsaturated fats	2 g	—
Proline	1 g	—
Retinol	0 μg	—
Serine	0.3 g	—
Starch	25 g	—
Sucrose	0 g	—
Theobromine	0 mg	—
Threonine	0.2 g	—
Total omega 3	0 g	—
Total omega 6	0.4 g	—
Tryptophan	0.1 g	—
Tyrosine	0.1 g	—
Valine	0.3 g	—
Vitamin D2	0 μg	—
Vitamin D3	0 μg	—

Burning 258 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

49min
Walking (3.5 mph)
31min
Cycling (moderate)
22min
Running (6 mph)
36min
Swimming laps

Common questions

How many calories are in Vegan Stuffing with Balsamic Shallots?

One serving of Vegan Stuffing with Balsamic Shallots (1 serving) has 258 calories, which works out to 151 calories per 100 g. That is about 13% of a 2,000-calorie day.

Are Vegan Stuffing with Balsamic Shallots high in protein?

Not especially. It has 8.2 g of protein per serving, and protein supplies 13% of its calories. Foods where protein provides 30% or more of calories are generally considered protein-dense.

Are Vegan Stuffing with Balsamic Shallots keto-friendly?

It is hard to fit into a strict keto diet. One serving has 34 g of net carbs and 57% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Vegan Stuffing with Balsamic Shallots?

696 mg per serving, which is high (20% or more of the 2,300 mg daily value).

How much sugar is in Vegan Stuffing with Balsamic Shallots?

5.9 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

Nutrition Facts

Serving size1 serving (171 g)

Calories258

% Daily Value*

Total fat 8.7g	11%
Saturated fat 1.3g	6%
Trans fat 0g
Cholesterol 0mg	0%
Sodium 696mg	30%
Total carbohydrate 37g	14%
Dietary fiber 2.8g	10%
Total sugars 5.9g
Protein 8.2g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How we calculate this

% Daily Values use FDA reference amounts for a 2,000-calorie diet. The calorie split uses 4 kcal/g for protein and carbs and 9 kcal/g for fat. Claims such as “low sodium” follow FDA thresholds for the serving shown.

Our methodology

Updated October 13, 2026 · Not medical advice

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