Vegan Stuffing Recipe

Get ready to elevate your Thanksgiving or holiday dinner with our scrumptious vegan stuffing! This stuffing is a delightful fusion of classic festive flavors and the delicious, plant-based goodness of Loma Linda Chik’n. It’s a perfect side dish for your holiday feast, and it’s sure to impress both vegans and non-vegans alike. With aromatic herbs, sautéed vegetables, and a hearty blend of Loma Linda Chik’n and cubed bread, this stuffing is a savory sensation that will leave your taste buds singing. Whether you’re hosting a fully vegan meal or simply looking to add some plant-based options to your holiday table, this recipe is a must-try for a flavorful and festive holiday celebration!

Ingredients

  • 1 can of Loma Linda Chik’n in Broth
  • 8 cups of cubed bread (use a vegan or gluten-free variety if needed)
  • 2 tablespoons of olive oil
  • 1 large onion, chopped
  • 2-3 cloves of garlic, minced
  • 3-4 celery stalks, chopped
  • 2-3 carrots, diced
  • 1 cup of mushrooms, sliced (optional)
  • 1/2 cup of fresh parsley, chopped
  • 2-3 sprigs of fresh thyme (or 1-2 teaspoons of dried thyme)
  • 1-2 sprigs of fresh rosemary (or 1-2 teaspoons of dried rosemary)
  • 1 teaspoon of sage (dried or fresh, minced)
  • Salt and pepper to taste
  • 4 cups of vegetable broth
  • 1/2 cup of dried cranberries (optional)
  • 1/2 cup of chopped pecans or walnuts (optional)

Directions

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent and fragrant.
  3. Add the celery, carrots, and mushrooms (if using) to the skillet. Cook for about 5-7 minutes, or until the vegetables start to soften.
  4. While the vegetables are cooking, drain a can of Loma Linda Chik’n in broth.
  5. Add the crumbled Chik’n to the skillet with the vegetables and cook for another 3-5 minutes, allowing it to absorb the flavors.
  6. In a large mixing bowl, combine the cubed bread, fresh parsley, thyme, rosemary, sage, salt, and pepper.
  7. Transfer the Chik’n and vegetable mixture from the skillet to the large mixing bowl with the bread. Mix everything together until well combined. If you’d like to add some extra texture and flavor, stir in the dried cranberries and chopped nuts at this stage.
  8. Slowly pour the vegetable broth over the mixture in the bowl. Mix thoroughly, ensuring that the bread soaks up the broth and everything is evenly moist. Add more broth if needed but be careful not to make the stuffing too soggy.
  9. Transfer the stuffing mixture into a greased baking dish and cover it with aluminum foil.
  10. Bake the stuffing in the preheated oven for 30-40 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is crispy and golden.
  11. Serve your vegan stuffing alongside all your holiday favorites, and enjoy!
  12. This vegan stuffing is packed with flavors and textures and pairs perfectly with your feast. Feel free to customize it by adding or omitting ingredients to suit your preferences.

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