Simple Vegan Stuffing

I used extra plant butter and all of the stock, it was too wet so I ended up too wet. I cooked it longer and it was delicious any how. I really liked the lentils. I would not have thought of that myself. I think I might try 1/2ing the recipe because even at the potluck it was too much stuffing! Thanks for this.

I will definitely make this again. Also I will be using lentils way more.

I made this stuffing and baked it in a sugar pumpkin for Thanksgiving. It was so good!

The bread ratio was far too high for my taste. I used about 2/3 of the bread and almost doubled the veggies and it was really still very bread heavy.

Love this recipe!! I used Schar gluten free white bread and made this a day ahead of time, baking only for the first 45min with the foil on (per recommendations from a bit of googling). I think between the texture of the gf bread, the dish sitting overnight, and adding too much liquid (I wound up using around 2 and 2/3 cups of broth), it got very mushy, but that’s okay! The flavor was still phenomenal and I loved that it included lentils for protein, making this our main for Thanksgiving this year. Thanks for another stellar recipe, I’ll be making this again for Christmas!

My husband’s comment: “It’s good, but it’s not stuffing.” When he saw I felt bad, he said, “It’s OK, we’ll call it lentil casserole. I just had my heart set on stuffing.” Lesson learned. The lentils overpower the traditional stuffing taste for us. And it ends up we just really like traditional stuffing, which for us, is a side dish, not a protein source.

Probably the first thing on this site that I’ve made and haven’t liked. So your batting average is till great!

I made this yesterday I used whole wheat bread and vegetable stock instead of broth, it was the only thing I had on hand. I read that you can switch it out but it was bland when I took it out of the oven. I am going to switch it up next time in hopes the bread and broth will make it taste better. I also followed one of the reviews suggestions of not using all the liquid because I too do not like soggy stuffing. I ended up sautéing some baby Bella in a a generous amount of vegan butter and some veggie stock. Added minced garlic thyme and ground sage the pored it over the top and mixed it again. It was better and had some flavor but still something was off. Not sure. After adding all that I prob used about 2 1/2 cups of stock. Agin not bad but missing something.

I hosted a fully vegan Thanksgiving this year and was looking for a good stuffing recipe. This came out perfect and was a hit with everyone! I made with a homemade sourdough loaf and used fresh sage and thyme. Smothered in mushroom gravy, this was delicious, and even the carnivores said it was some of the best they had had.

Another hit at my half-vegan Thanksgiving this year! The lentils are such a good idea, they add the perfect texture to the stuffing and it always comes out great. Although I used even less broth than the recipe called for and it still came out soggy! Could be the whole wheat bread I used. I saved it by adding more bread and baking it a second time on a cookie sheet and it came out perfect ^_^

This is so fantastic- it tastes nearly identical to my grandmother’s non-vegan version. I left out the lentils and subbed poultry seasoning for the sage. I love Better Than Bouillon No Chicken for the broth. I noticed you said this is a spin off your grandmother’s stuffing (we call it “dressing”), and my husband joked that maybe we are cousins, lol. Happy Thanksgiving, Dana! Thank you for this recipe.

I have made this recipe for the last 5 years. My son as always loved it, myself as well. Last year we added dry cranberries instead of the lentils, we loved it.

I did not enjoy. There was no flavour. I also discovered that I don’t want my stuffing to be crispy on the outside.
I have been following your blog for years and have absolutely loved all of your other recipes.

So delicious! I had no idea that it was so easy to make a delicious stuffing! I added an apple (gala) to mine.

I made this for Christmas dinner (the first time I made it for Thanksgiving) and it was a hit again! I used Schar GF bread, canned lentils, and added diced carrots to the celery mixture, but followed all the other directions as exactly stated. The key is to remember to add just enough broth to make it a “meatloaf like texture”. Will def be part of our holiday menu rotation going forward!

This turned out so well! It was our main dish for our vegetarian Christmas dinner. I halved the recipe and used a real egg instead of a flax egg – but yum! Seriously so good.

This is the BEST stuffing I have made since we went vegan 8 years ago. So delicious and easy! Unlike others, it did not turn dry and lentils add bunch of flavor, not even mentioning nutrition. Will be making every Thanksgiving and more!

I made this stuffing for the first time for Thanksgiving. It was excellent! My favorite dish of the meal.

Simple, easy, good. I make a lot of recipes from this site and this one was very easy with readily avaliable ingredients. Obviously not for the lentil lover. I do have to tease Dana though and ask that a vegan recipe not suggest comparison to meaty meals (making it the consistency of meatloaf). That wasn’t helpful for me =]. Great recipe, thank you!

I normally love all recipes on this site, but this one was awful for me. Everything worked but I hated the taste. I think I chose the wrong loaf of bread. Any guidance for bread type would be really appreciated!

We had mixed feelings about this stuffing. My husband, who enjoys stuffing found it a little bland. I however, who usually avoids the stuffing, found it pleasant. The flavor was mild, I suppose I could have added more salt, but what I liked was the texture and density. And I felt the flavor was fine since there were already several dishes that danced, flavor wise. It was more loaf like instead of mushy stuffing I have had before from other recipes. Texture is everything to me. I made one change and added vegan apple-sage sausage and next I make this I might add a spicer one and add more salt. I’m rating this for me not my husband so giving it 5 stars.

I made this for our first weeknight Thanksgiving meal last night—we’re doing regular, Thanksgiving-inspired meals all week rather than one big feast on Thursday because of #2020 and #PandemicExhaustion. It was *so* good—and easy! We’re new vegans, and this is already on the “take to someone’s house for Thanksgiving even if we’re the only vegans there” list. (Once seeing people is a thing we can do again.)

We had our first Vegan Thanksgiving in 2019 and your recipes were the highlight. I came back today while building my shopping list to find this recipe. It is totally delicious and I love that I can feel good about eating it thanks to the lentils! It pairs beautifully with cranberry sauce, mashed potatoes and mushroom gravy. It’s all of the good flavors from Thanksgiving prior to being Vegan with none of the cruelty.

Made this for a thanksgiving family potluck and it was a hit! So light, delicious, and filling – plus it paired so well with everything!

I made this for Thanksgiving dinner and people loved it so much that I am making it again for Christmas dinner. I used gluten-free bread and everyone was amazed that it had so much taste and such a great texture. It also reheats well–I ate it for about four days after Thanksgiving.

I have made this recipe over and over and over again and it still wins people over… that is saying quite a bit especially as I made it this year for my very traditional extended love their meat Indian family for their first thanksgiving meal. Thank you sooo much!

Tastes delicious. I made this for the vegans in the family. All of us devoured it. No more stove top stuffing for this family.

I made two pans, one for Thanksgiving dinner and the other for leftovers. We ate them both! No leftovers. I left out the lentils (just a personal preference). Delicious!

I made two pans, one for Thanksgiving dinner and the other for “leftovers”. We ate them both! No leftovers. I left out the lentils (just a personal preference). Delicious!

It was just okay. Kind of bland and disappointing.

Hi! The following review is by a new vegan college student who rarely bakes or cooks, so it might be helpful to other newbies like me, but not to seasoned chefs!
So I’ve only ever bought canned lentils, but thought the main vegan thanksgiving dish I was bringing to a potluck was a good time to try and figure out how to do this for the first time, haha! I found the dish to be a little lentil-heavy. Idk if that’s because I didn’t have enough bread or the bread was too soft or if the lentils were ~slightly~ undercooked which made them stand out more. Genuinely couldn’t say bc I’ve never made stuffing or lentils before, haha!
I wish I’d bought a French or Italian loaf from harris teeter because its already nice and crusty, but I ended up buying a softer loaf from lowes foods which was still kinda soft after sitting out all night. I think my choice would have been better for a bread pudding than stuffing.
I left out about 3/4 cups of broth when pouring to the bread and that was good (I think it was enough since the bread was already kinda soft and maybe the loaf was slightly small idk). Since I needed all my bread the advice to “if its wet add more bread” wouldn’t have worked bc I didn’t have any more, so I’d definitely recommend stopping after two cups, checking the consistency, and then adding more from there.
I used better than bouillon vegetable base for the lentils and broth mixed into the bread and it was good.
I made it in a casserole dish. rubbed the sides and bottom down with olive oil before putting micture in and it was great! I used rubbed sage and think sage is definitely the thing that makes it smell and taste like traditional stuffing to me- it was magical!
Went over pretty well at my thanksgiving. I was the only vegan and ate most of it myself, haha! Idk if others simply weren’t into the taste or if I messed up the texture with the lentils but I really enjoyed it personally (although I may be biased since I made it myself and I’m very proud of that, haha!).
Also brought veganricha’s sweet potato herbed dinner rolls and those both went so well together in a bite with mashed potatoes and cranberry sauce!!!! Would definitely make again (under supervision of someone who’s cooked lentils before, lol!!!!)

Made this for our vegetarian Thanksgiving meal this year. So! Good! Loved how easy it was to put together. It was a crowd pleaser. I love the addition of lentils so that the dish still has good nutritional value….other “vegan” stuffing recipes just omit meat and replace the meat broths with vegetable broth, but this one still gave the recipe umph! Will be making this every year from now on!

I decided to practice some recipes a couple weeks before thanksgiving just to see how they turned out, and this one turned out amazing! I decided to omit the apples because I just wanted the more savory taste and then added a bit more onion and celery. The fresh herbs really make this recipe I think, they bring out the flavor so well (plus having a couple in my garden helps). I have even been eating them for breakfast they are so dang good! They have been keeping really well so far, I just add a couple drops of water and warm at a low heat and they are still super moist-so I know making a day or 2 ahead of time is no big deal. Thank you!!!

I’m not vegan or even vegetarian but this is hands down the best stuffing I ever had. I’m making it again this year (and likely every year after that). Thanks for a great recipe!

I LOVE this recipe. Stuffing was always my favorite thing to eat at Thanksgiving (and pumpkin pie) but since going vegan a few years ago I haven’t had it. My daughter made this recipe tonight and is was so good. We had mashed potatoes, brussel sprouts and mushroom gravy (our own recipe) along with the stuffing. This was such a comfort dinner. The bread was not left out the night before and it still tasted good so if you don’t plan accordingly I would not let this stop you from making it. I always put olives and mushrooms in my stuffing so I might try that next time. Thanks so much for sharing such a wonderful recipe!

There is nothing simple about this recipe

Wonderful, undetectably vegan and easy to prepare! You are a wonder MB! We had this with our Christmas dinner paired with your vegan gravy, mashed cauliflower, lentil loaf and dinner rolls. Truly amazing!

I’ve made this stuffing twice, now, once gluten free and once with wheat bread, and both came out so delicious!! I can’t wait to serve it to my family, today!

I am vegan and gluten free so it was a challenge to find a bread that was gluten free and vegan but I did find it. I also added the vegan and gluten free bread recipe that turned out good.
I like the way it came out and so did my vegan friends. Thank you for this recipe. I did not add lentils. I never added any kind of meat when I wasn’t vegan so I didn’t see the point and I really like the basic stuffing recipe. I did make my own veggie broth and I think that added a lot of flavor and nutrients. I freeze all my scraps to make this. I also made the gravy which was awesome!

I love your recipes! I have huge allergy issues, and I find that I can eat most of the ingredients in your recipes. Thank you for all your effort to provide such tasty fare! I made this stuffing today, and didn’t have green lentils so I used red. I did not cook them ahead as you suggested for green lentils as red can get a bit mushy when overcooked. I simply tossed them into the skillet when I browned the onion and celery. I also added a handful of raisins and shredded carrots that I had on hand. These both added nice color and additional flavor. It turned out scrumptious! Thank you again!