Vegan Vegetarian Cooking School

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Thanksgiving Stuffing


A wonderful stuffing recipe from the Vol. 3 Cookbook.

Smells like Thanksgiving, tastes like Thanksgiving! 

1 loaf whole wheat bread (see below for gluten free)
1 1/2 cups grated celery
1 1/2 cups grated carrots
1 cup grated onion
1 tsp sage
1 tsp thyme
1/2 tsp rosemary, optional
2 to 4 Tbsp Baco Bits, optional
3 Tbsp Golden Seasoning
1/3 cup nutritional yeast flakes
1 to 2 cups soy milk, as needed

Break up bread into large bowl.  Add remaining ingredients, adding as much soy milk as needed to make the desired consistency. Too moist takes too long to cook - “We are hungry, can we eat yet?”  Press into a roast pan (I form a “loaf” or use a 9 x 13 pan).  Bake at 350°F for about 1 hour.  Add sliced “turkey,” cover and bake an additional 20 minutes.  Serve with mashed potatoes and gravy.

Serves 12
Preparation time: 15 minutes
Cooking time: 60 minutes
Ready in: 75 minutes

Nutrition (per serving): 224.7 calories; 4.7g total fat; 0mg cholesterol; 406.6mg sodium; 417.4mg potassium; 38.8g carbs; 5.4g fiber; 4.0g sugar; 9.3g protein.


Tips ‘n’ Techniques

Freshness in ingredients makes a difference to the taste of the finished product.  While stale or freezer burnt bread works fine in stuffing, it is important to use fresh ingredients in most cooking.  Carrots can get bitter with age, and herbs lose their flavour.

For gluten free: You can use gluten free bread, or the Thanksgiving Rice recipe - click here


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