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Package of Ozery One Buns surrounded by cubed bread pieces next to bowl of stuffing

Protein Packed Vegan Thanksgiving Stuffing

Crispy on the outside, soft on the inside, perfectly flavored and full off protein! This vegan Thanksgiving stuffing 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 Servings
Calories 274 kcal
Author Sophia DeSantis

Ingredients

  • 6 cups cubed Ozery Bakery One Buns (I used 6 of the Multigrain sandwich, left to dry out over night)
  • 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 Thanksgiving Stuffing
Amount Per Serving
Calories 274 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 571mg 24%
Potassium 293mg 8%
Total Carbohydrates 46g 15%
Dietary Fiber 5g 20%
Sugars 1g
Protein 10g 20%
Vitamin A 47.7%
Vitamin C 3.8%
Calcium 6.7%
Iron 15.5%
* Percent Daily Values are based on a 2000 calorie diet.