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Delicious Vegan Stuffing Recipe!

Guest post courtesy of Bridget Burns from The Vegan Project

The holiday season can sometimes be an impending cloud of doom for a vegan, especially when dining with meat-centric family members. While you may be the only one scarfing down a plant-based meat substitute in lieu of a juicy bird, there are a lot of delicious savoury side dishes you can make for all to enjoy, that don’t compromise those rich holiday flavours we look forward to all year. This Artichoke and Mushroom Stuffing will satisfy even the most discerning carnivore’s palate and have them dishing out seconds, maybe even thirds!


Artichoke and Mushroom Stuffing from The Vegan Project

The Vegan Project’s Artichoke and Mushroom Stuffing


1 loaf of sourdough bread, cut into 1-inch cubes
2/3 pound sliced fresh mushrooms
3 celery ribs, chopped
2/3 cup pumpkin seeds
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 tablespoons Earth Balance (vegan margarine) or olive oil
2 jars (6.5 ounces each) marinated artichoke hearts, drained and chopped
1/2 cup grated Daiya cheese
2 teaspoons poultry seasoning
1 ‘egg’ (use an egg replacer)
1 can (14-1/2 ounces) vegetable broth (full sodium tastes best, obviously)



Preheat oven to 350°.

Place bread cubes in two ungreased 15″ x 10″ x 1″  baking pans. Bake at 350° for 15 minutes or until lightly browned.

In a large skillet, saute the mushrooms, celery, onion and garlic in Earth Balance or olive oil until tender. Stir in the artichokes, cheese, pumpkin seeds and poultry seasoning. Transfer to a large bowl and stir in bread cubes.

In a small bowl, whisk ‘egg’ and broth until blended. Pour over bread mixture and mix well.

Transfer to a greased 3-quart baking dish (dish will be full). Cover and bake for 30-35 minutes. Uncover, and bake 5-15 minutes longer or until a thermometer reads 160°.

Yield: 14 Cups


~ The Vegan Project

The Vegan Project is a vegan recipe and lifestyle resource covering everything to do with being vegan in Vancouver and beyond. 


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