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Vegan Thanksgiving Stuffing

The perfect Thanksgiving stuffing for stuffing baby pumpkins, squash, or peppers.

Vegan Thanksgiving Stuffing

This Recipe is :



  • 1/2 Tablespoon Light Vegan Butter
  • 1/4 Cup Celery, Chopped
  • 1/4 Cup Onion, Chopped
  • 1 4.5oz. Bag Fresh Gourmet Organic Seasoned Premium Croutons
  • 1/4 Cup Dried Cranberries
  • 1 Teaspoon Poultry Seasoning
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Salt
  • Dash of Black Pepper
  • 1/4 to 1/2 Cup No-Chicken Broth
  • 1 Cup Cooked Wild Rice


  1. In a saucepan melt vegan butter and throw in celery and onion and simmer on low-medium heat until soft.
  2. Toss into mixing bowl with croutons, cranberries, poultry seasoning, onion powder, pepper and broth.
  3. If you are not stuffing vegetables and just going to put it into a casserole dish, add 1/2 cup of broth to mix.
  4. If you are stuffing vegetables with this, then add 1/4 cup of broth. The vegetables will infuse the stuffing with moisture, so you don’t need as much broth.




Josh Latham is the creator of My Vegan Cookbook. His goal with My Vegan Cookbook dot com is to have a collection of recipes that are isolated soy free, whole foods heavy, 100 percent vegan, free of hydrogenated oils and most importantly, taste amazing.



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One comment on “Vegan Thanksgiving Stuffing”

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1 Years Ago

How many people does this recipe serve?

Cook for Vegan Husband
2 Years Ago

If cooking this in a pumpkin, what size of pumpkin do you recommend and for how long at what temperature? Thanks


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