Vegan Stuffing Recipe

We tend to get caught up in the Holiday Hoopla's and forget the importance of the celebration. To me, Thanksgiving Day is a time to give thanks. I want to personally thank all the Vegetarians and Vegans in the support of saving the lives of many Turkeys this season while helping improve our earth. The Vegan Stuffing Recipe is dedicated to all fellow Vegetarians and Vegans.

Total Time:  45 min Active Time:  10 min Number Serves:  6 Equipment:  Baking Dish, Measuring Equipement


Vegan Stuffing Ingredients:

2 Cups of Brown Rice
½ Loaf of Vegan Wheat Bread, Cubed
1 Sweet Onion, Chopped
4-5 Garlic Cloves, Minced
3 Sticks Celery, Chopped
½ Cup of Frozen Peas
½ Cup of Carrots, Chopped or Frozen
1 Can Lima Beans
1 Can Coconut Milk
2 ½ Cups of Vegetable Broth
¼ Cup of EVOO
½ Tspn of Allspice
½ Tspn of Nutmeg
½ Tspn of Cinnamon
½ Tspn of Cayenne Pepper
½ Tspn of Turmeric
½ Tspn Dried Oregano
½ Tspn Dried Dill
½ Tspn Salt
½ Tspn Pepper


Vegan Stuffing Procedure:

Begin to sauté the chopped onions, garlic, and celery with EVOO on medium to high heat. When the vegetables are golden brown add the brown rice, lima beans, peas and carrots. Toast the rice for about a minute. Now add the 2 ½ Cups of Vegetable Broth, 1 Can Coconut Milk, ½ Tspn of Allspice, ½ Tspn of Nutmeg, ½ Tspn of Cinnamon, ½ Tspn of Cayenne Pepper, ½ Tspn of Turmeric, ½ Tspn Dried Oregano, ½ Tspn Dried Dill, ½ Tspn Salt, and ½ Tspn Pepper. Let it simmer on low to medium heat for 15 minutes. Preheat the oven at 425 degree and grease a baking dish. Add the Cubed Wheat Bread to the rice and cook for another 5 minutes. Transfer the Vegan Stuffing onto a baking dish and place in the oven for 10-15 minutes covered. Uncover the dish and bake for another 7 minutes. Take out of the oven and let it cool. Serve as a side stuffing or enjoy as a meal. Happy Thanksgiving.


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