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).
Once chopped, place in the bowl with the dried bread.
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.
Add the rest of the veggie broth, rosemary, thyme, fennel seed and crushed red pepper. Let the mixture simmer for about 5 minutes.
Slowly add the liquidy mixture to the bowl with the dried bread and chopped chickpeas, mixing as you add.
Add the reserved liquid from the can of chickpeas to the bowl and mix well.
Place stuffing into a 9 x 13 baking dish. If using parmesan sprinkle it over the top.
Bake for 20-25 minutes until nice and crisp on the top.
Make sure to cube and leave your bread out over night. Simply place in a bowl or dish on the counter the day before you make this.
You can spread it out on a cookie sheet and slowly toast if you forget, but the texture is best if left out overnight or even for a few days.
If you don’t have One Buns, you can use another dense type of bread. Regular sandwich bread will not give as good of a texture, you need a dense chewy bread like a bagel or a heavy dinner roll.
The amount of salt you need will change depending on if you are using the Parmesan. The Parmesan has plenty of salt so you may want to reduce the amount you use here if you are using it.
Keep in mind this is NOT a very wet stuffing, this is how we like it. You can add more broth if you prefer your stuffing more moist.
Protein Packed Vegan Thanksgiving Stuffing
Amount Per Serving
Calories 274Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 46g15%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.