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    Veggie Herb Vegan Stuffing

    Nov 21, 2017 • Festive/Holidays, Sides

    Jump to Recipe·Print Recipe
    Veggie Herb Vegan Stuffing. Perfectly flavored and savory sweet for Thanksgiving! Made with protein-packed lentils, carrots, celery, mushrooms and raisins for a wholesome #vegan Stuffing! #thanksgiving #stuffing

    Fluffy, wholesome and full of color (with raisins in every bite), this Veggie Herb Vegan 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 :).

    Veggie Herb Vegan Stuffing. Perfectly flavored and savory sweet for Thanksgiving! Made with protein-packed lentils, carrots, celery, mushrooms and raisins for a wholesome #vegan Stuffing! #thanksgiving #stuffing

    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:

    1. Roasted Sweet Potatoes with Maple Pecan Date Crumble – (I seriously swoon over this recipe every time I think about it)
    2. Lemony Quinoa Brussels Sprouts Salad – (an essential salad that everyone goes crazy for!)
    3. Harvest Kale and Quinoa Butternut Squash Salad – (so very festive with apples and squash!)
    4. California Chopped Kale Salad – (for something fresh, green, crunchy and light – with or without the quinoa)
    5. Crusty Pumpkin and Kale Pasta Bake – (vegan comfort food at it’s finest)
    6. Carrot Autumn Squash Soup – (for an appetizer, yes please?!)
    7. Spicy Vegan Pumpkin Soup – (included because I love it so much)
    8. Creamy Cashew Cauliflower Alfredo – (the most decadently rich alfredo pasta that I dream about)
    9. Mini Vegan Pumpkin Pie Cheesecakes – (a classic favorite here on the blog, so many of you have already made them this year!)
    10. Flourless Pumpkin Protein Muffins  – (for breakfast on black Friday?? YESS – these are a serious must)
    11. 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.

    Veggie Herb Vegan Stuffing. Perfectly flavored and savory sweet for Thanksgiving! Made with protein-packed lentils, carrots, celery, mushrooms and raisins for a wholesome #vegan Stuffing! #thanksgiving #stuffing

    Side note: I laid eyes on this adorable dish while at Target and happily put the last one in my cart. I couldn’t find this exact dish online, but here’s a similar style here and here!

    Print
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    Veggie Herb Vegan Stuffing

    • Author: Shannon Leparski
    • Prep Time: 30
    • Cook Time: 40
    • Total Time: 70
    • Yield: 6-8 1x
    • Category: Sides
    • Method: Oven
    • Cuisine: Thanksgiving
    Print Recipe
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    Description

    Veggie Herb Vegan Stuffing. Perfectly flavored and savory for Thanksgiving! Made with protein-packed lentils, carrots, celery, mushrooms and raisins for a wholesome plant based stuffing!


    Ingredients

    Scale
    • 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

    Instructions

    1. In a small bowl, mix together the flax egg and set aside for 15 minutes.
    2. 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.
    3. Preheat oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.
    4. 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.
    5. 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.
    6. Transfer to prepared baking dish and cover with foil.
    7. 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.
    8. Let cool for 5-10 minutes and serve.

    Notes

    • Leftovers can be refrigerated and reheated in the microwave.

    Keywords: vegan stuffing, vegan herb stuffing, Veggie stuffing, Herb stuffing, Vegan, Stuffing, vegan Thanksgiving stuffing, Dairy Free, Easy

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

    Recipe Card powered byTasty Recipes
    Veggie Herb Vegan Stuffing. Perfectly flavored and savory sweet for Thanksgiving! Made with protein-packed lentils, carrots, celery, mushrooms and raisins for a wholesome #vegan Stuffing! #thanksgiving #stuffing

    pin for later:

    Veggie Herb Vegan Stuffing. Perfectly flavored and savory sweet for Thanksgiving! Made with protein-packed lentils, carrots, celery, mushrooms and raisins for a wholesome #vegan Stuffing! #thanksgiving #stuffing

    You Might Like These too:

    • Easy Pumpkin Spice MuffinsEasy Pumpkin Spice Muffins
    • 30 Vegan Thanksgiving Recipe Ideas30 Vegan Thanksgiving Recipe Ideas
    • Flourless Pumpkin Protein MuffinsFlourless Pumpkin Protein Muffins
    • Pumpkin and Kale Pasta BakePumpkin and Kale Pasta Bake
    • Pumpkin Pie Yogurt Bowl
    • Quinoa Stuffing with a Cashew Cranberry SauceQuinoa Stuffing with a Cashew Cranberry Sauce
    « 30 Vegan Thanksgiving Recipe Ideas
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    Reader Interactions

    Comments

    1. Terri with EatPlant-Based

      May 04, 2018 at 7:09 am

      Can’t wait to try this stuffing recipes. We like stuffing year-around, not just Thanksgiving so it will be coming up on my ‘Recipes to Try’ list very soon. Thanks!

      Reply
    2. Bruce Deniger

      January 25, 2018 at 1:35 am

      This looks delicious and nutritious too. The main thing that forces me to try the recipes in your blog is the picture you provide and the neat instructions.

      Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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    SHANNON // Beauty / Motherhood / Wellness
    & my hair needed SERIOUS HELP. It was super oily & my hair needed SERIOUS HELP.

It was super oily and greasy with buildup from past products. I was washing daily… and just unhappy with the dullness and lack of volume. That has since changed!

Aside from getting transformed hair, this opportunity allows motivated women to have another income source. It allows mamas to have the best of both worlds - their own income while raising their babies (if you’re in that phase of life). It provides social media training, so much guidance and support (you’re never doing it alone), earned confidence and most importantly, community. Some of my best friends are here now because we talk daily and know everything about each other’s lives! Surrounding yourself with like-minded successful women can turn your life around. I’m not kidding. You are who you surround yourself with. It’s more than just shampoo. 

All it takes is deciding YES and stepping out of your comfort zone.  Don’t let life pass you by. Stop wondering and start taking action! 🥂 

If you’re ready, DM me BIZ and let’s chat 💞

#wfhm #networkmarketing #sahm
    the answer is no. but will I try again tomorrow? the answer is no. 

but will I try again tomorrow? probably, yes.

#momlife
    How I make my Dandy Blend Latte. Why I stopped dri How I make my Dandy Blend Latte. Why I stopped drinking King Coffee. More about my gallbladder flush coming up on the new moon 🌑
    20 THINGS I’VE LEARNED: 1. You can do hard thin 20 THINGS I’VE LEARNED:

1. You can do hard things. 
2. Stay consistent. 
3. Don’t give up.
4. Stay consistent. Again.
5. People will quit, don’t take it personally.
6. TV is a time suck (I haven’t watched TV since I started 🙃)
7. This business isn’t for everyone (only the hustlers).
8. Girls are desperate for community and support.
9. Moms especially need support like this.
10. Making your own money is security.
11. Making your own money is powerful.
12. The trips are life changing.
13. You can multitask.
14. Your friends probably won’t support you. That’s okay.
15. You have to be a little bit delusional with your vision and belief. 
16. Go for it. Dream big.
17. Stay consistent.
18. Ask for help from your mentor.
19. Do the uncomfortable things. Keep doing them.
20. Remember why you started 🙏🏼

#monatanniversary
    Can you even?!! When I saw these my heart skipped Can you even?!! When I saw these my heart skipped a beat. How grateful I am to have beautiful photos with my little shadow. My little bestie.

This is your sign to do the mother-daughter photoshoot 🥰🥰🥰🥰 thank you to @sarahiltonphotography for capturing such sweet moments that I will cherish forever. Sara did the photos for my book as well, The Happy Hormone Guide!!! She does branding and headshots in the northwest suburbs of Chicago - she’s the best!!

#motherdaughter
    what healing looks like 🌼🩷 I starts out my what healing looks like 🌼🩷

I starts out my morning with a bunch of supplements to eliminate parasites and bacteria and repair my gut while supporting my liver and gallbladder. Next I make a protein smoothie with vanilla whey protein powder and a custom supplement to support my deficiencies. And lastly my creamy dandy blend latte because I’m not drinking coffee right now.

This is what works for me right now! I also have gf toast usually from @awgbakery. I’ve had to eliminate so many things but it’s all for good reason, to reduce all the inflammation. I’m working with @lifelabwellnessco if you would like your own custom plan and testing 🙏🏼 should I share more videos like this?

#guthealingjourney #parasitecleanse

    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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