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Thanksgiving stuffing with a sprig of rosemary in a white bowl on a wooden tray

Protein Packed Vegan Stuffing Recipe

Crispy on the outside, soft yet not mushy on the inside, perfectly flavored and full of protein! This vegan stuffing recipe is a flavor bomb like no other!

Course Side Dish
Cuisine Holiday
Keyword Thanksgiving Stuffing, vegan stuffing
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10
Calories 274 kcal
Author Sophia DeSantis

Ingredients

  • 6 cups cubed dense bread , I used 6 of the Multigrain sandwich Ozery Bakery One Buns, left to dry out over night (you could also use pita bread, naan bread or a bagel)
  • 3 cups cooked chickpeas (about 1 ½ cans)
  • 3 tablespoons reserved juice from can of chickpeas
  • 1 cup sweet or yellow onion , chopped
  • 1 cup carrots , chopped
  • 1 cup celery , chopped
  • 2 tablespoons garlic , finely chopped
  • 2 teaspoons sea salt divided (see note)
  • 1 cup veggie broth , plus a drizzle of olive oil to sauté if using oil (use more broth for a more wet stuffing)
  • ¼ cup white wine (optional for added flavor)
  • 2 tablespoons dried rosemary
  • 1 tablespoon dried thyme
  • 1 tablespoon fennel seed , chopped or crushed
  • 2 teaspoons crushed red pepper
  • ½ cup grated vegan parmesan (optional for added flavor)
US Customary - Metric

Instructions

  1. Preheat oven to 375F (190C).

  2. Pulse chickpeas in a food processor until chopped into large pieces. If you don’t have a food processor you can also chop them with a knife (although it will take longer and you’ll have to chase the runaway beans).
  3. Once chopped, place in the bowl with the dried bread.
  4. Saute the onion, celery, carrots, garlic and 1 teaspoon of salt with a drizzle of olive oil, or if not using oil use about ¼ cup of the veggie broth, and white wine, if using, until they begin to soften.
  5. Add the rest of the veggie broth, rosemary, thyme, fennel seed and crushed red pepper. Let the mixture simmer for about 5 minutes.
  6. Slowly add the liquidy mixture to the bowl with the dried bread and chopped chickpeas, mixing as you add.
  7. Add the reserved liquid from the can of chickpeas to the bowl and mix well.
  8. Place stuffing into a 9 x 13 baking dish. If using parmesan sprinkle it over the top.
  9. Bake for 20-25 minutes until nice and crisp on the top.

Recipe Notes

Nutrition Facts
Protein Packed Vegan Stuffing Recipe
Amount Per Serving
Calories 274 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 571mg24%
Potassium 293mg8%
Carbohydrates 46g15%
Fiber 5g20%
Sugar 1g1%
Protein 10g20%
Vitamin A 2385IU48%
Vitamin C 3.1mg4%
Calcium 67mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.