Simple Vegan Stuffing

VGVDFNS
Jump to Recipe
Glass baking dish filled with our simple vegan stuffing recipe

If you haven’t been able to tell yet, I’m trying to load you guys up with some awesome vegan options for Thanksgiving, Christmas and beyond. I know it can be difficult to know where to start when it comes to adapting family recipes to suit everyone’s dietary needs, so let us help!

This year I’m sharing lots of savory options, not just the sweet stuff! (Even though you guys know I love a good pie or two. Or three.)

Expect a full Thanksgiving roundup next week. But until then, let’s talk about this stuffing, which happens to be my favorite stuffing of all time.

Cutting board with celery, onion, lentils, bread, and broth for making homemade vegan stuffing

This recipe is adapted from my grandma’s classic stuffing that my dad has loved since he was a kid, and I happen to be quite fond of as well. It’s hearty, moist and flavorful on the inside, and perfectly crisp on the outside – just like any good stuffing should be.

Two plates and a baking dish filled with hearty vegan stuffing

While her version isn’t vegan, I’ve subbed out the meat for lentils, the egg for a flax egg, and the chicken broth for veggie broth to keep things veg-friendly. (Of course, sub in any of those things as you please.)

Despite making quite a few swaps, the final result was surprisingly close to the original recipe! In fact, I think if I served this version at Thanksgiving, I doubt anyone would be able to tell the difference.

Close up shot of a plate of simple vegan stuffing topped with sage leaves

Another perk? It’s simple! Just 9 ingredients – all basic and easy to get your hands on.

This stuffing is my new favorite! It’s:

Hearty
Warm
Flavorful
Loaded with veggies
Studded with nutrient-rich lentils
Wholesome
Satisfying
Moist on the inside
Crisp on the outside
& Perfect for holiday gatherings

Half eaten tray of simple vegan stuffing for Thanksgiving

If you guys make this dish this holiday season, let us know by tagging a photo #minimalistbaker on Instagram. We’d love to see what you cook up. Cheers!

Simple Vegan Stuffing

My family’s prized stuffing recipe veganized! A hearty, healthy side dish that requires just 9 ingredients and is loaded with protein and fiber from lentils and whole-grain bread!
Author Minimalist Baker
Print
Wooden spoon in a glass baking dish filled with our Easy Vegan Stuffing recipe
4.77 from 71 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Course Side
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

  • 1 large loaf whole-grain bread* (cubed & set out to dry overnight // 1 large loaf yields ~9 cups loosely packed cubes)
  • 3/4 cup uncooked green lentils
  • 3 Tbsp olive oil or vegan butter (I used a mix of both)
  • 1/2 cup white onions (diced)
  • 3/4 cup celery (diced)
  • Salt & pepper
  • 3 – 3 1/2 cups vegetable broth (plus more for cooking lentils // DIY or store-bought)
  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 3/4 tsp dried sage*

Instructions

  • The night before, cube your bread and set it in a large bowl to dry out – you want it to be the texture of day old bread – noticeably dry but not rock hard.
  • The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).
  • Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
  • Preheat oven to 350 degrees F (176 C) and line a 9×13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. Also prepare flax egg by mixing flaxseed meal and water and set aside.
  • Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent – about 5 minutes. Set aside.
  • To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn’t squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
  • Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
  • Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
  • This dish would be awesome with vegan mashed potatoes and my vegan mushroom gravy!

Notes

*You can sub 2 small baguettes per 1 large loaf whole-grain bread.
*You can sub 1 1/4 tsp fresh sage, chopped per 3/4 tsp dried.
*Adapted from my grandma’s favorite stuffing.
*How to cook lentils from the Kitchn

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 225 Carbohydrates: 30 g Protein: 11 g Fat: 7.8 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 641 mg Fiber: 8.4 g Sugar: 4 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Kaci Jade says

    Used this recipe as a basis for our completely vegan thanksgiving yesterday- made all of the traditionals but veganized. This was a HIT. So absolutely delicious- I have a thing with soggy bread, so I cooked it for way longer allowing me to smother it in gravy and still enjoy it. I also upped the seasonings, celery, and onion. Used homemade organic vegetable broth. We delivered a mini vegan feast to our friends, and she texted me today letting me know it’s the best stuffing she’s EVER had and needs the recipe. Thank you, Dana. For us fellow vegan foodie experimenters out here, you are an inspiration and a huge help! HIGHLY recommend. Lentils are the perfect addition- cooked in veggie broth with garlic and onion powder, sea salt and pepper. Flax egg binder is GENIUS! ☺️ YUM!

  2. SFerd says

    I wanted you to know that we make this every Thanksgiving (including yesterday) and LOVE it! I add A LOT more sage and also add thyme to remind me of the stuffing I used to make with my mother.

    Just a warning to perhaps start with 2-2.5 cups of broth. Our stuffing was a *bit* too wet this year and we didn’t have enough extra bread prepped to dry it out. The stuffing was still delicious, but was a little like a baked stuffing pudding.

    Thanks for your awesome recipes.

  3. Melinda says

    My lentils instruct me to cook 1 cup of lentils and 4 cups of water (I’m making 2 batches. According to your direction, It’s double liquid to lentil. Is this because they will cook with more moisture in the oven? Thanks!

  4. Shelley says

    Thank you so much for responding on the day before Thanksgiving! LOVE your recipes :) :) We’ve already made 4 this week and have a few more planned!

  5. Shelley says

    Hi, I am making this today but do you have any recommendations about how much salt and pepper? I see measurements are not given, probably for a reason, but I just want to make sure I’m within a reasonable range. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shelley! We generally add salt and pepper to taste. A couple shakes of salt or a couple grinds of pepper should do the trick, but if you’re worried about adding too much I would recommend just adding a pinch into the palm of your hand. You can always add more later upon serving. Hope this helps!

  6. Caitlin says

    I absolutely LOVE this stuffing recipie! This vegan take on a classic holiday dish is both flavorful and filling. I made it last year for a Friendsgiving party, and everyone devoured it (even the skeptical meat lovers)! This year I’m going to try making it with a “no chicken” better than bouillon base. Wish me luck!

  7. Kim says

    Hi Dana! I’m vegan but my family is not, my mother in law is making a turkey that needs to bake at 325, can I bake the stuffing at 325 for just a little longer than the recipe says? Will it turn out okay?

  8. Abigail says

    Made this for a Friendsgiving since one of my friends is vegan. If you’re like me, vegan recipes can be a bit intimidating, but it was so simple and absolutely delicious. Even my non-vegan friends loved it! Definitely added to my favorites for future use!

  9. Ben says

    This is delicious.
    I did use a stick blender on the celery & onions with a bit of the broth after cooking them (for texture for my kids)
    I also added a few handfuls of vegan cornbread that I had on hand because it was a bit wet and I grew up on cornbread dressing.
    This will for sure be my go to stuffing/dressing recipe from now on. Thanks!!!

  10. Jen says

    Hi Dana- just wondering if I could chuck some chestnuts into this recipe? My husband’s grandparents are coming for Thanksgiving and I’m making the vegan stuffing so we can all eat it. They are used to chestnut stuffing.
    If yes, what step would you recommend adding them to? I looove chestnuts in stuffing! ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes I think that would work, though we haven’t tried it ourselves! I’d probably add them in step 6, but let us know how it goes!

  11. Lisa Christman says

    I was craving stuffing and I had all the ingredients except the lentils, which I subbed with mushrooms. Wow, it was AMAZING! This recipe definitely getting printed and put in my file, thanks!

  12. Paris says

    Thank you for another informative web site. Where else could I get that kind of info written in such an ideal way? I’ve a project that I am just now working on, and I’ve been on the look out for such information.

  13. Jordan says

    This was so good! Very similar to my grandmother’s recipe that I used to have back when I ate meat, so it was great to find an alternative with similar flavours! Thank you so much! Will definitely be making this again. (and not necessarily waiting for a holiday, haha).

  14. Sheila says

    I made this for Christmas and added grated carrot to it. It was just perfect. Love Minimalist Baker – life saver!! :-)

  15. Jenn says

    Can I substitute the sage for anything? My sister isn’t a fan of it so she won’t eat it if I make it with sage. Thank you so much!!

  16. Sam says

    Could you please offer an alternate description for what the consistency should be like? I have never eaten meatloaf :( I love your recipes and would like to try this one for Chrsitmas. :). Thanks!

  17. Jan Gammie says

    Hi Dana, this is lovely! I did a trial run today, and replaced the lentils with chopped vac-packed chestnuts (popular here in the UK at Christmas time, Merchant Gourmet are very good!) and it was delicious, with all the flavours of Christmas! Thank you so much xx

  18. Kodi says

    Made this for a family of non-vegans (who I still love dearly ;)) and they ALL LOVED IT!!! Amazing dish! Thanks for sharing it!

  19. Karine Liu says

    Made this for a vegan Friendsgiving! It was super delicious; the lentils were such an added bonus. I was a bit worried about the texture, since we decided to use a soft white loaf, but it was great! Highly recommend this recipe!

  20. Alice says

    I just made this vegan stuffing for a Thanksgiving potluck with a bunch of non-vegans, and got positive reviews. It was delicious. I doubled the amount of celery and onions to make sure I had enough for everyone. I surprisingly didn’t need much more bread. Thanks for the recipe!!

  21. April says

    My local grocery store was selling bags of dried bread pieces in their bakery and I grabbed a bag of whole grain/pumpernickel mix for this. I also used an egg instead of going full vegan. This was absolutely delicious and it will be made again soon! The pumpernickel and lentils really bumped it up to something really hearty and substantial. Great recipe, I’m so glad I found it!

  22. Hannah says

    I’m looking forward to trying this, but I have to say… meatloaf is not the most useful analogy when describing the goal texture on a vegan recipe.

  23. Sara Baker says

    Great recipe. We take it a step further and put the stuffing in a roasted acorn squash and smother in gravy. Helps us use up all the squash we get in the fall and winter. A huge hit for our holiday meals.

  24. Anya says

    I made this but used leeks instead of onions for a change, yum. This recipe is going to be my Christmas staple for a long time! Thank you :)

  25. Melissa says

    Do you think this would be good/passable with a pack of added vegan ground beef. I have some at home (the Yves one) and I’m wanting to try it with this, also possibly add mushrooms.

    What do you think?! :)

    Mel

    xx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! I think that would work! I would say scale back a little on the lentils if adding a lot of vegan ground beef. Let me know how it goes if you give it a try!

  26. Jessica says

    Just made this recipe for Thanksgiving 2016 and it came out fabulous! The only change I made was adding wild mushrooms, thyme and a bit of red pepper flakes. Oh, and I accidentally forgot to add in the flax egg (I made it but didn’t put it in!), but it didn’t really matter, the stuffing was still a good consistency. Yum yum! Will definitely be making this again.

  27. Katie Cook says

    This stuffing was fantastic! Even my non-vegan, skeptical family members enjoyed it so much to request leftovers. It was super easy to make and the presentation was as good as the taste! Next time I will probably use less or no lentils. For me it was just a textural thing. I whipped up the mushroom gravy recipe you posted to lather over my stuffing. So much yum! Thanks for sharing your deliciousness! You’ve inspired me to do some vegan modifications to some of our old family recipes!

  28. A-S says

    I forgot to buy lentils and this was still awesome. Paired it with a mushroom gravy – both were a big hit at Thanksgiving dinner. I used a lot less veggie broth without the lentils. Great tip about the meatloaf. Thanks for the recipe!

  29. Marisu says

    Delicious! I made this last year for the holidays and intend on making it again this year, just came back to the site for the recipe to make it again. Thank you for the amazing dish! Yummy!

  30. Corina C. says

    I always google how to make something vegan and your website always comes up, thank you for making being vegan so easy!! I was wondering if the lentils need to be added or is it just for taste?
    Thank you!

  31. Evelyn says

    Made this last year for Thanksgiving. It was a huge hit! I would’ve never thought lentils would make this so good. Best stuffing recipe ever! Can’t thank you enough!

  32. Patricia Bourassa says

    Sounds great and I plan on making it for Thanksgiving. Two questions what size pan did you use and do you think it could be made the night before and refrigerated and bake in morning???

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I used a 9×13. As far as baking early, I wouldn’t recommend baking this ahead of time. It really is best the day of!

  33. Patty says

    Can i make and cook this on Tuesday or Wednesday and reheat it on Thursday for our thanksgiving dinner? And if so, can i reheat in the microwave?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Patty! I don’t think this would do well as a make-ahead dish. But if you try it, let me know how it goes!

  34. Jennifer Wilson says

    What would you recommend replacing the celery with? My husband and I love your recipes but he is horribly allergic to celery but craves stuffing! Help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Kristin! I have a cornbread stuffing coming tomorrow! But yes, I do think that could work. Test before Thanksgiving to see how it goes!

  35. Kate says

    Hi I haven’t tried this recipe yet but it looks really good and I’m wondering if it would be okay being prepared the day before and refrigerating it and then putting in the oven day of. What do you think?

  36. Katy says

    So delicious! I made this for Thanksgiving and Christmas last year. Making it again for Thanksgiving this year! So good, even my non-vegan mom loved it!

  37. Hannah says

    This recipe is very very good and I highly recommend it to anyone whether they are vegan or not! Minimalist bakers recipes never disappoint.

  38. Anita says

    hi! I love your cookbook and I’ve pulled so many of your recipes to try this Thanksgiving! I was just wondering if you could recommend a brand of vegan butter. I don’t use it at all and a lot of your recipes call for it. What brand do you use?

  39. Eden says

    SOOOOOOOOOO GOOD. I just made this for 2 non vegan friends and they LOVED IT. It’s perfect. It tastes like Thanksgiving magic. I love that there’s a nutritional bonus thanks to the lentils. Yum.

  40. Shelly says

    I absolutely love your recipes! My husband and I are new vegans and your blog has been a lifesaver. I am already planning our Thanksgiving meal. Thankfully, you have a recipe for just about everything. Do you have a good cornbread dressing recipe? I am from the south and Thanksgiving doesn’t seem complete without one.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t at the moment but we’ll add it to our list of potential recipes! Until then, what if you substituted the bread in this recipe for our vegan cornbread recipe? You could easily double the recipe to ensure there is enough cornbread for the dressing! If you end up trying it, definitely let us know how it goes!

  41. Janis says

    Can you make this ahead of time? If so, how would you modify the recipe? Please let me know, as I plan to make this for our Christmas dinner, which I’m hosting on Dec. 24th. Thanks in advance!

  42. Anna says

    We hosted Thanksgiving this year and made this as our stuffing. It was easily the best dish on the table. Soooo good. Love the addition of lentils. This will be our family’s Thanksgiving stuffing every year. Actually, we loved it so much we decided to make it a part of our regular dinner rotation… ;)

  43. Devon says

    All I can say is THANK YOU! This year was my first Thanksgiving away from home and I took on the challenge of cooking for my boyfriend and I in our tiny Portland apartment. I made your stuffing, mushroom gravy, and biscuits and they were all AMAZING and SO EASY. I am so grateful for your blog :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      SO wonderful! I’m so happy to hear you had such a wonderful Thanksgiving meal, Devon. So great you’re in Portland as well! Stay warm you two! It’s frigid out there.

      xo, Dana

  44. Vicky says

    Just made this today for my first vegan Thanksgiving. Amazing! It’s honestly just as good as non-vegan… maybe even better! Thanks so much for the awesome recipe!

  45. Bethany says

    Thanks for the awesome recipe! This is my first vegan thanksgiving and my sister is gluten free so it’s a bit of a challenge : )
    I made this with gluten free cornbread and ran out of time for the lentils. ? It came out perfect and I can’t wait to try the full recipe next time!

  46. Mickey B says

    I just made this and while the amount of broth you’re supposed to add wasn’t very clear (I’m vegan, I have no idea what the consistency of meatloaf is like) I guessed and it turned out great, even though I only needed less than 2 cups of broth for the 9 cups of bread. I used a pound of mushrooms instead of lentils, so I chopped them up small and sautéed them then let them drain before mixing them in where the lentils would go. It tastes really good and I’m happy.

  47. Andria says

    Thanks for the recipe! I am making this for thanksgiving tomorrow. What do you think if I add some dried cranberries in the mix? Would that work in this recipe?

    Thanks again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would keep the temp the same and slightly reduce the cooking time. Just check it every 5-10 minutes or so to ensure it’s not getting too brown.

  48. Christen says

    I’ll be using pre-made bread cubes, and they’re very dry. Should I add any additional veggie stock to make up for it?

  49. Megan Jones says

    I made this sans lentils. My roomie is used to the more traditional pan stuffing with the cream of soups and eggs kind of thing. This year I wanted to do a vegan stuffing but wanted to keep it relatively familiar and not do anything too outside the box. So I nixed the lentils and instead replaced with walnuts and it is sooooo good! Next year, definitely trying it with the lentils.

  50. Christina says

    Hi! I plan on making this for thanksgiving. What do you think about using mestemacher pumpernickel bread instead of multigrain? Or how would I go about using cornbread instead? Your response is appreciated! Happy Holidays!

    • Taylor says

      If you prefer the taste of the pumpernickel bread, I don’t see why you couldn’t you that being that the textures are very alike. I don’t know about the cornbread though, depending on the brand, wouldn’t it get to “crumbly”? Hope this helped some, Happy Holidays!

      • Megan Jones says

        Pumpernickel! I didn’t even think of this. I was in a hurry and just grabbed regular white bread and wished i had chosen something different. I LOVE pumpernickel and will definitely try that next year. What a great idea.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, either of those should work. If using cornbread, I’d add less liquid, since it will likely get mushy faster…

  51. J. Hodge says

    Quick question: I am thinking about stuffing a vegetarian roast with this. Should I bake it first, or keep inside the roast? The roast will be baked for about an hour wrapped in foil.

  52. Jenna says

    Hi! I was craving a thanksgiving type meal and used this recipe!! Had to add more salt and used only 3/4 of the lentils you called for but it was so so so good. My first attempt at stuffing ever, and thanks to your recipe it was a hit!! Will be eating it all week lol. Thanks for posting this!

    Jenna

  53. Karen says

    So delicious! The best waffle recipe I’ve ever made (for now)! I can’t wait to explore more of your recipes!

  54. Saskia says

    Will definitely have to try this! I’m British so don’t do Thanksgiving but we do have stuffing with xmas dinner and I’d never thought of adding lentils!

  55. Kayla says

    I made this last night and had everything except the lentils and it still turned out great! I let it sit overnight in the fridge than I baked it this morning to bring to my families Christmas. The flavors are so refreshing! I can’t wait to share it.

  56. Josh says

    Hi Dana! I tried your recipe and I just have to say it came phenomenally. I am not a vegan at this present moment but I have recently been baking and cooking a lot of vegan dishes. I just had to try this one in light of the holiday season. I didn’t leave the bread crumbs out over night but I didn’t think it would make that much of a difference, especially since the whole wheat bread crumbs I used were already fairly dry. I was right. The dish was fantastic and I can’t wait to share it with people I know :) take care and keep creating!

  57. Ally says

    I used this recipe yesterday for my family’s thanksgiving dinner! Thank you for creating such a delicious recipe. The lentils and vegetable stock were my favorite part of the dish, as they made the stuffing savory, hearty, and wonderfully flavorful without any animal products. I did not have sage so I simply omitted it, and I still thought the dish was delicious.

  58. Aubree says

    Last minute question- what herb/spice could I use instead of sage? I’m making this for the holiday tomorrow and realized I don’t have sage!

  59. Maria says

    This looks delicious! I am assuming that I can, but wanted to double check: will one egg work to replace the flax egg?

  60. Leigha @ The Yooper Girl says

    YUM!! I’ve never heard of meat in stuffing but I sure love the idea of adding lentils for bonus nutrition! Just last week I posted my grandma’s prized sloppy joe recipe with lentils in place of the meat :) also, can’t believe I’ve never seen that mushroom gravy recipe. It looks incredible!

  61. Lynsey T // Eeyore Likes Cupcakes says

    Stuffing is my absolute favorite part of a Roast, however most people use sausage meeting meaning I lose out! I’ll be making this version from now on!! L x

  62. Gwen @simplyhealthyfamily says

    I’m not vegan but am loving the healthy list of ingredients in this stuffing, our favorite dish on Thanksgiving!

  63. Katie (The Muffin Myth) says

    This looks AH-mazing! My mom’s family’s stuffing normally has sausage in it which she leaves out for me, but I’ve never even considered replacing it with lentils or anything else for that matter. Definitely going to try this! Thanks for the recipe!

  64. Thalia @ butter and brioche says

    I’ve been searching for good vegan recipes for the upcoming festive season – this vegan stuffing is definitely one I will be making. Thanks for sharing the delicious recipe!

  65. Robyn @realfoodwholelife says

    I love the idea of lentils in stuffing. Seems so obvious now that you mention it, but isn’t that always the way with great ideas? I think I’ll have to make this all winter long!

  66. Marly says

    I love this – you’re stuffing us with Thanksgiving recipes! Well, all I can say is…bring it on! Can’t wait to try this recipe. Happy Tofurkey Day!

  67. Alex @ get big, go to work says

    I am not strictly vegan, but wow, I would choose this version over the original any day. Looks and sounds delicious. Can’t wait to try.

  68. Miranda @ Miranda Writes Blog says

    This is awesome! Just what I needed for my vegetarian relatives. (And maybe a few spoonful for me too!) Thanks!

  69. Lauren @ Kale and Cookie Dough says

    Oh this looks awesome! I am never a fan of meat in stuffing so an option without meat is bound to be fantastic.

  70. Debra @ Worth Cooking says

    I am loving the idea of using a flax egg to help it hold together! I am planning on making a cornbread style (no corn due to allergies) dressing and last year it didn’t hold together too well. Will be trying this.

    Lovely photos (as always)

      • Moira says

        I made this recipe twice over the Thanksgiving holiday adding cornbread to the first recipe because I had it on hand. This is the best stuffing I’ve ever had -hands-down. I will use it year-round to add to vegan and meaty meals.

  71. Joanna @ Everyday Made Fresh says

    This looks so great! I love that you added the lentils to sort of beef it up! This is almost the same recipe that my family uses for stuffing, with the lentils added. We may have to add lentils for Christmas!

  72. Katrina @ Warm Vanilla Sugar says

    Sooo apparently I need to make this NOW even though Thanksgiving is over for Canadians! This looks fabulous!

  73. abby - www.littlecityadventures.com says

    This looks so yummy! And different than what most people would make for Thanksgiving (in a good way! ha)

  74. Danielle @.Chits and Chats and Chocolate says

    Mmm. This definitely looks much healthier than the typical stuffing served on Thanksgiving, and I must say, it looks loads yummier, too! You guys never cease to amaze me!

      • Patricia Atterholt says

        Delicious made it this Thanksgiving for my vegan daughter clear directions . Only modification I used real Hungarian Paprika(Szego) instead of pepper,esp. when sauteing celery & onions.