Growing up, I never liked stuffing. I always thought it looked like a mushy mess and I didn’t really like the idea of having random meat inside. Creating this simple vegan stuffing has completely changed my judgement and I’ll happily take a helping of it onto my Thanksgiving plate.

The secret lies in the seasoning and a couple of tricks my mom passed onto me to help with avoiding a soggy mess. The recipe uses a multitude of different vegetables, but without the right seasoning the stuffing will taste very bland. Luckily, this recipe doesn’t require a laundry list of different ingredients, but instead just a few that will give you the best “bang for your buck.”

In selecting a bread, I recommend using a mixture of multi-grain bread and garlic croutons. A multi-grain bread is more interesting and will help elevate the recipe, rather than just using wheat bread. The garlic croutons are crucial to help avoid having a complete soggy mess because they are very durable, strong, and crunchy!

Throwing everything together and you get a flavorful, easy, and simple vegan stuffing. At my family’s thanksgiving most people actually preferred this stuffing over the traditional meat stuffing.

ALSO! The best part of this recipe is that you can make this the day before and have it ready to simply pop into the oven to bake before the big feast!

Let me know what you think of the recipe in the comments section below or on any of my social media platforms. If you’re posting on Instagram, make sure to tag me at @nuttinelli and include #nuttinelli so I can see your amazing creations!

Tips and Tricks

• I recommend using a sweet multi-grain bread, but choose your favorite sliced bread!
• Garlic croutons add a ton of flavor.
• Add the vegetable broth in slowly to avoid a soggy mess.
• Feel free to make this the night before to make things easier!
• Serve with lots of gravy for extra flavor!

The More You Know

Garlic Salt

A very basic seasoning that not everyone has on hand. I recommend having this to use for quick cooking on the fly. This can be found at most grocery stores in the seasoning section.

Vegan Breakfast Sausage

This is an optional ingredient, but if you want to include a plant-based meat substitute I recommend using a breakfast sausage. Field Roast has a delicious Vegan Apple Maple Breakfast Sausage that pairs perfectly with the stuffing recipe. This can be found at health food grocery stores like Whole Foods or Sprouts Farmer’s Market.

Seasoned Vegetable Broth

I recommend using Better Than Bouillon’s seasoned vegetable base. It’s so easy to keep in the fridge and use whenever a recipe calls for vegetable broth. This stuff is amazing and my go-to vegetable broth!

Thanks For Reading!

I hope you enjoy the ease of creating this simple vegan stuffing and ENJOY it even more on Thanksgiving with your family and friends!

Let me know in the comments below or on social media how you like the recipe and if you put any twists on it. If sharing on Instagram, tag me @nuttinelli and use #nuttinelli so I can see your creation!

– Janelle

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Simple Vegan Stuffing

I was finally able to make this family recipe vegan! This vegan stuffing is simple, easy to make, packed with protein and fiber, and delicious!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Cuisine: Vegan

Servings: 8

Author: Nutti Nelli

INGREDIENTS

• 2 cup Yellow Onion (diced)
• 2 cup Celery (diced)
• 1 cup Bell Pepper (diced)
• 1 cup Mushroom (diced)
• 1/3 cup Green Onion (sliced)
• 1/2 cup Cilantro (minced)
• 1 tbsp Flaxseed Meal
• 2 1/2 tbsp Water
• 9 oz Vegan Breakfast Sausage (or substitute 2 cup cooked lentils)
• 9 slices Multi-grain Bread
• 5 oz Seasoned Croutons
• 1/2 tsp Garlic Salt
• 2 tsp Garlic Powder
• 1/2 tsp Cumin Powder
• 1/4 tsp Thyme
• 1/4 tsp Poultry Seasoning
• 1-2 cup Vegetable Broth

INSTRUCTIONS

• Warm up the oven to 350°F.
• Cut the bread slices into small, bite sized pieces.
• Lay these flat on a baking sheet and toast until crispy on both sides, about 10-15 minutes. Watch out as these can burn easily.
• If using lentils, cook the lentils until tender. Drain thoroughly.
• If using vegan breakfast sausage, cut into bite sized pieces and cook in a wok for a few minutes. Remove once fragrant.
• Toss the onion, celery, and bell pepper in the wok with a bit of oil and sauté. Throw in the mushrooms once the celery starts to get soft.
• Toss in the garlic salt, garlic powder, cumin, thyme, and poultry seasoning. Mix thoroughly and cook for about 2 more minutes.
• In a large mixing bowl, combine your bread, croutons, vegetables, breakfast sausage (or lentils), green onion, and cilantro. Mix thoroughly but carefully so you don’t mush the bread.
• Slowly add vegetable broth and continue mixing the stuffing. Continue adding until you think the stuffing has the desired consistency.
• Make the flaxseed egg by combining the flaxseed meal and water. Let it sit for about 5-10 minutes or until thick.
• Mix the flaxseed egg into the mixture.
• Toss the stuffing into a baking pan and cover with tin foil.
• Bake for 20-25 minutes. Remove the tin foil. Bake for another 5 minutes to firm up the top of the stuffing.
• Serve!