Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Vegan Thanksgiving Stuffing


½ loaf of day old whole wheat bread

2 cups cooked rice

2 cups vegetable stock

1/4 cup sage

1/4 cup poultry seasoning

1/2 cup pine nuts

2 stalks celery, finely chopped

1 tbsp fresh parsley, chopped

1 cup mushrooms, chopped

5 green onions, chopped

The Evening Before

  • Cook your rice and set aside.
  • Tear your bread into small chunks, roughly the size of croutons.
  • Add your sage, poultry seasoning and celery to the ripped bread and combine.
  • Add rice and mix well. Allow this mixture to sit overnight.

Day of your Feast

  •  Toast your pine nuts on a skillet and set aside.
  • To your bread and rice mixture add pine nuts, onions and mushrooms. Slowly mix 1 and 1/2 cups of vegetable stock into the stuffing, mixing well to evenly distribute the liquid.
  • Place the stuffing in an deep baking dish and evenly distribute the remaining vegetable stock over the top.
  • Cover and bake at 350-400 degrees F  for 1 ½ to 2 hours.

One response

  1. NICE! Thank you. This will be our first Thanksgiving since the big switch. Looking forward to establishing some new traditions.

    October 5, 2012 at 10:19 pm

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