Plant- Based Veggie Stuffing: A Very Mushroom Thanksgiving- Part 2

Thanksgiving is centered around the turkey. And the sides are…well, pushed the side. And this year, the sides are going to outshadow the main course. It’s my first thanksgiving being completely vegan. I’ve pretty much joined in on my brother’s plant-based Thanksgiving for the past 3 years, but this year feels different.

And this year, I’ve got a theme. I have been OBSESSED with everything mushroom lately, so I wanted to do a three part recipe series that featured my favorite mushroom-based Thanksgiving recipes.

Stuffing is usually stuffed with lots of bread, but this time around, the veggies are going to reign supreme. Half veggies and half bread makes a yummy (and colorful!!) side dish for your Thanksgiving plate. 

Description: Plant-Based Veggie Stuffing

Diet: Vegan, Nut-free

Ways to make low-waste: Buy fresh veggies, Make your own veggie stock. Use up old bread.

Recipes makes: 10 servings

Prep time: 15 minutes

Cook Time: 30 minutes

Put-Together-Time: 0 minute

Total time: 45 minutes


French bread (preferably a couple days old)

2 large carrots

3 large celery stalks

1/2 cup red cabbage

1/2 yellow squash

4 medium mushrooms

Veggie stock


Zatural Pink Himalayan Sea Salt


Olive oil


turning old french bread into stuffing
Not only does it taste better than boxed- stuffing, using old bread helps reduce waste!

Dice up couple-day-old bread

using lots of veggies in vegan stuffing
THE MORE VEGGIES THE BETTER. Who says bread has to be the bread-winner of stuffing recipes.

Dice carrots, celery, squash, cabbage, and mushrooms

quinoa in vegan Stuffing
Protein punch: instead of looking for protein in meat-alternatives on Thanksgiving, add quinoa to dishes!

Add quinoa to give yourself some protein

veggies for vegan stuffing
Taste the rainbow! Thanksgiving dishes are burnt oranges or brown, so this stuffing will stand out.

Saute carrots, celery, mushrooms, red cabbage and yellow squash.

zatural pink Himalayan sea salt in vegan stuffing Seasonings that are key in stuffing: salt, pepper and lots of sage

Once veggies have cooked down, addd in Zatural Pink Himalayan Sea Salt, pepper, and LOTS OF SAGE.

veggie stock and veggies for vegan stuffing
Make your own veggies stock using the vegetable scraps (like potato water from boiling potatoes, green bean ends, celery stalks, and carrot ends).

Pour in veggie stock and let simmer for 2 minutes.

veggies and bread in vegan stuffing
half veggie, half bread makes the stuffing less filling and heavy.

Add in bread cubes and toss. Try not to over mix because the bread will get very soggy and start clumping together.

veggie vegan stuffing
stuff your face with lots of veggies and quinoa

Add quinoa, and place in oven on broil to make the top crispy and delish.

Use my code “ajcutler10” for 10% off anything on Zatural’s website. They have amazing all-natural products, as well as CBD! Check them out!

Your full-time plant-eater and veggie-stuffing advocate,





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