Vegan Thanksgiving Stuffing Recipe

By Chloe Wallace / November 14, 2017
Vegan stuffing

Thanksgiving dinner brings on thoughts of turkey, gravy, and mashed potatoes, to name a few. But most of the traditional dishes that make a Thanksgiving meal delicious are chock-full of butter, chicken or beef stock, along with countless other animal-based products.

If you follow a vegan-based diet, that can leave you with very few options. No need to fret! Here is a twist on a classic recipe essential to any Thanksgiving dinner—stuffing—courtesy of The Full Helping. And even if you’re not a vegan, you may want to give this a try on Thanksgiving. It’s that good!

Millet, Butternut Squash, Brussel Sprout & Cranberry Stuffing 

Serves 6

INGREDIENTS

  • 1-11/4 pounds (16-20 ounces) peeled and cubed butternut squash (cubes should be ¾-1 inch)
  • 1 pound brussels sprouts, ends trimmed and cut in half
  • 2 large or 4 small shallots, cut into quarters
  • 2 tablespoons grapeseed, safflower, or canola oil, divided
  • 1 cup chopped white or yellow onion (about 1 small onion)
  • ½ cup chopped celery (1 large stalk)
  • 10 slices millet bread (or any whole grain or gluten free bread of choice), left out for a day to become slightly dry, then cut into ¾ inch cubes
  • 1 1/2 cups low sodium vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon all purpose or vegan poultry seasoning
  • ½ cup dried cranberries
  • Salt and pepper

View instructions here.

Also try The Full Helping’s slight variation in the recipe, utilizing apples.

And if you’d rather focus more energy on family and less on cooking here is a simpler recipe that takes one hour and requires only 10 ingredients.

Simple Vegan Cornbread Sage Stuffing

Serves 6

INGREDIENTS

  • 2 tablespoons olive oil or vegan buttery spread
  • 1 large white or yellow onion, diced
  • 2 stalks celery, diced
  • 2 large or 3 medium carrots, peeled and diced
  • 8 cups cubed vegan cornbread (see recipe here)
  • 2 teaspoons dried or rubbed sage (more to taste)
  • ¾ teaspoon salt
  • 11/2 cups vegetable broth
  • 1 cup loosely packed, chopped flat leaf parsley (curly parsley is fine, too)
  • Black pepper to taste

View instructions here.

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