Vegan Stuffing Recipe

With the holiday season just around the corner, it’s the perfect time to add a fresh, plant-based twist to your menu. We reached out to the amazing Chef Robin and asked her to share one of her favorite Thanksgiving dishes. Her pick? A delicious vegan stuffing that’s perfect for any holiday meal.

Try this recipe to see the proof that you can light up your taste buds even when going green. Whether you’re hosting or just bringing a dish to the party, this recipe is sure to be a crowd-pleaser!

INGREDIENTS

• 16 cups dried bread cubes (You can make your own by cutting up old bread and toasting it in your oven until crisp.)
• 4 tablespoons plant-based butter
• 2 yellow onions, diced
• 4 stalks celery, diced
• 2 granny smith apples and 2 red apples, diced (You do not need to peel them.)
• ½ bunch parsley, chopped
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• 1 ½ teaspoons fresh rosemary, minced
• 2 teaspoons celery salt
• ½ cup walnuts or any nut you like, chopped
• ½ cup chestnuts, roughly chopped
• 2 cups vegetable stock or enough to moisten the bread
• Handful dried cranberries
• Handful golden raisins
• Salt and pepper

INSTRUCTIONS

In a large frying pan, melt the butter and add the onion, celery, apples, parsley, sage, rosemary, thyme and celery salt. Sauté for 10 minutes until the mixture is soft.

• Combine the bread cubes and cooked vegetables in a large bowl and add the vegetable stock. Add chestnuts, nuts, cranberries, and raisins. Season to taste with salt and pepper.
• Place stuffing into a casserole dish. Place in oven and bake for 20 – 30 minutes until top is slightly browned.

NOTES

You can make the vegan stuffing mix a day in advance and bake it when you need it.

Chef Robin regularly works magic like this for us in the MUSE Kitchen (a 4 Star Certified Green Restaurant). Check out a sample menu to see how our students eat on a weekly basis!