Today I’m sharing one of my ultimate favourite holiday recipes: Traditional Vegetable Walnut Stuffing. Originally, when I first posted this recipe to the site, it was just Traditional Vegetable Stuffing. Over the last few years of making this for most Thanksgiving, Christmas, and Anniversary dinners, I’ve improved the recipe greatly – with the most notable change being the addition of walnuts for a meatier, heartier stuffing.
The walnuts + nutritional yeast + mushrooms create a seriously robust base. A touch of dried thyme and oregano (my favourite holiday herbs) adds a festive, holiday flavour. Ground flax seed helps bind the stuffing just enough!
Holiday Tip #5: Enjoying a Couch Potato Christmas
Every year I have pretty grandiose plans for Christmas. Usually, due to my tendency to procrastinate, I don’t end up doing much at all. I am kind of the queen of relaxation though, so maybe I just prefer a laid back holiday season? Either way, here’s a little tip for people like me:
On my list this year:
- The Office holiday episode marathon
- Parks & Rec holiday episode marathon
- Community holiday episode marathon
- It’s Always Sunny in Philadelphia: A Very Sunny Christmas
- The OC season 1, episode: The Best Chrismukkah Ever
- Keeping Up Appearances season 2, episode: The Father Christmas Suit
- A Charlie Brown Christmas
- National Lampoon’s Christmas Vacation
- The Santa Clause
- or something a little different and a lot Canadian: The Vinyl Cafe – holiday podcast marathon ← If you’re cooking Christmas dinner or doing some holiday baking, these are a MUST LISTEN!!!
Happy lazy holidays!Print
An easy recipe for classic veganized stuffing with a deliciously crisp golden-brown top and a perfectly soft center. Finely chopped walnuts, nutritional yeast and mushrooms add depth and create a hearty, flavourful side dish.
- 2 loaves of bread (preferably slightly stale), cut into large cubes (approx. 12 cups)
- 2 tbsp olive oil
- 2 ribs celery, finely chopped (approx. ⅔ cup)
- 1 medium carrot, finely chopped (approx. ⅔ cup)
- ½ onion, finely chopped (approx. ⅔ cup)
- 1–2 cloves garlic, minced
- 6 large mushrooms, finely chopped (approx. 1 cup)
- ¼ tsp thyme
- ¼ tsp oregano
- 2 cups vegetable stock
- 1 tbsp ground flax seed
- 3 tbsp nutritional yeast
- ½ walnuts, finely chopped
- 1–2 tbsp Earth Balance Buttery Spread (or other vegan butter), melted
- Refer to the recipe notes for tips on using fresh bread in this recipe. (Slightly stale bread is preferable.)
- Preheat oven to 400°F
- In a large saucepan heat 2 tbsp of olive oil over medium heat. Add all of the vegetables and cook until the onion becomes transparent.
- Add the oregano, thyme, and a light sprinkle of salt. Stir and cook for about another minute or two.
- Add 2 cups of vegetable broth, turn the heat up to high and bring to a boil. Turn the heat down to medium high and simmer for 2-3 minutes. Set aside.
- Pour your bread cubes into a very large bowl, sprinkle evenly with ground flax seed, nutritional yeast, and finely chopped walnuts.
- Gradually begin adding the vegetables and stock to the bread cubes, mixing as you go. You may not need all of the stock but make sure to add all of the cooked veggies. You do not want to fully soak the bread cubes, the outside of the cubes should be moist but not completely saturated (this will result in soggy stuffing).
- Line 2 loaf pans with parchment paper. Divide the stuffing mixture in half and press it firmly into each loaf pan. Lightly brush the top with melted Earth Balance and bake for 25 minutes or until the top appears crisp and golden-brown.
Tips For Using Fresh Bread:Preheat oven to 250°F.Line 2 cookie sheets with parchment paper and spread out the bread cubes evenly. If you’re making a full recipe you should have enough bread cubes to completely cover both cookie sheets.Place pans into preheated oven, shut the door, and turn off the oven. You want to dry out the cubes, not toast them. Depending on the type and “staleness” of the bread used it will probably take between 1-4 hours to dry out. Once the bread cubes are fairly dry remove them from the oven, pour into a very large bowl and set aside.