Fluffy, wholesome and full of color (with raisins in every bite), this here stuffing is #goals!
A protein-packed healthier stuffing your fam bam will love.
Think of a classic stuffing recipe, except we’re swapping out the eggs for flax eggs, the meat for protein-packed lentils and the meat broth for veggie broth, while adding in extra veggies like carrots, celery, mushrooms and spinach! Also, instead of vegan butter, I opted for a high-heat oil – avocado oil (it has a very mild flavor similar to olive oil and does not taste like avocado at all!) but feel free to use vegan butter for a more buttery rich flavor, if your heart so desires.
Either way, it’s exploding with allll the savory, herby flavors of rosemary, thyme and marjoram (or sub for oregano), while being super easy to prep.
This ‘Veggie Herb Vegan Stuffing’ shall be your #1 choice! Since our animal-friendly version will not be stuffed into a turkey, I guess the correct phrasing is “dressing” instead of “stuffing”, but in the end the name doesn’t really matter – all that matters is how YUMMY it is!!
Also, I had never made stuffing before testing out this recipe, but I was quite pleased with how wonderful and forgiving it turns out to be.
Don’t have raisins? Swap in dried cranberries or cherries, or even pecans/walnuts! Don’t like lentils? Swap in tempeh or a meatless veggie sausage. Want to swap an apple for the carrots? Go for it! Don’t have avocado oil? Use refined coconut oil since the refined version doesn’t have a coconut taste, or any other oil you have on hand because I’m not trying to make your life more difficult, I’m trying to simplify all the decisions you have to make!! Although I would prefer if you use a high-heat oil :).
Figuring out your Thanksgiving menu can be tricky, especially if you’re newly vegan, but I hope a few of my yummy plant based recipes will put your mind at ease!
Here’s 11 Thanksgiving menu and dessert ideas, aside from this ‘Veggie Herb Vegan Stuffing’ of course:
- Roasted Sweet Potatoes with Maple Pecan Date Crumble – (I seriously swoon over this recipe every time I think about it)
- Lemony Quinoa Brussels Sprouts Salad – (an essential salad that everyone goes crazy for!)
- Harvest Kale and Quinoa Butternut Squash Salad – (so very festive with apples and squash!)
- California Chopped Kale Salad – (for something fresh, green, crunchy and light – with or without the quinoa)
- Crusty Pumpkin and Kale Pasta Bake – (vegan comfort food at it’s finest)
- Carrot Autumn Squash Soup – (for an appetizer, yes please?!)
- Spicy Vegan Pumpkin Soup – (included because I love it so much)
- Creamy Cashew Cauliflower Alfredo – (the most decadently rich alfredo pasta that I dream about)
- Mini Vegan Pumpkin Pie Cheesecakes – (a classic favorite here on the blog, so many of you have already made them this year!)
- Flourless Pumpkin Protein Muffins – (for breakfast on black Friday?? YESS – these are a serious must)
- Chocolate Pumpkin Cups – (I could eat these everyday, whether it’s pumpkin season or not!)
Herby, savory, colorful, moist, fluffy, crowd-pleasing, comforting and flavorful, I hope your table loves this vegan stuffing as much as I do!
She’s a real beauty.
- flax egg (2 tablespoons ground flaxseed + 6 tablespoons water)
- 1 cup cooked green lentils, or 1/2 cup dry green lentils (or ground tempeh/veggie sausage)
- 3-4 tablespoons avocado oil (or any oil; or swap for vegan butter)
- 1 large white onion, diced
- hefty pinch of sea salt and pepper
- 4-5 celery stalks, chopped
- 2 medium-sized carrots, chopped
- 1 1/2 cups cremini mushrooms, chopped (or any kind)
- 2 tablespoons dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon dried marjoram (or oregano)
- 4 cups spinach
- 1/4 cup fresh parsley, chopped
- 6 cups stuffing cubes, any kind
- 3/4 cup raisins (or dried cranberries/cherries)
- 2 1/2 -3 cups vegetable broth
- sprinkle with extra parsley after baking, for color
- In a small bowl, mix together the flax egg and set aside for 15 minutes.
- If you haven't yet cooked the lentils, start cooking them by combining 1/2 cup dry lentils with 1 cup water. Bring to a boil and reduce heat to a gentle simmer for 20-30 minutes, uncovered, or until tender. Add water as needed to make sure lentils are covered. After, drain any extra liquid and set aside.
- Preheat oven to 350 degrees and spray a 9x13 baking dish with nonstick spray.
- Heat avocado oil (or vegan butter) over medium heat and sauté onions for about 5 minutes, until translucent and fragrant. Add a hefty pinch of salt and pepper. Then add celery, carrots and mushrooms and cover, stirring occasionally. Cook for 7 minutes, then add the rosemary, thyme and marjoram. Stir to coat and cook 2-3 more minutes until veggies are on the softer side. Reduce heat and add in the parsley and spinach. Stir until spinach is wilted. Turn off heat.
- In a large bowl, add the stuffing cubes, cooked veggies, cooked lentils, raisins, flax egg and vegetable broth and mix with a large wooden spoon until everything is evenly hydrated. You don't wait it to be too dry or too wet, so add more broth if too dry or more bread if too wet.
- Transfer to prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove foil and increase heat to 400 degrees. Bake for 10 more minutes, until the top is browned and golden.
- Let cool for 5-10 minutes and serve.
- Leftovers can be refrigerated and reheated in the microwave.