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Thanksgiving Dressing

A vegan stuffing for Thanksgiving.


  • 1 lb whole wheat bread, cubed
  • 1 lb mushrooms, sliced
  • 1 large onion, sliced
  • 1 head celery, sliced
  • 5-10 cloves garlic, minced
  • 1 tbsp dried sage
  • 2 tsp dried thyme
  • Black pepper
  • ½ c white wine
  • Veggie broth, or broth made from chicken flavored veggie broth mix (~1 1/2 C)
  • 1 equivalent of nonfat egg stuff, or not if you are vegan
  • Salt, if you need it

Moriah's Variation:

  • 1 1/2 lb whole wheat bread
  • 2 large onions
  • Half head of celery
  • ½ tsp salt
  • Everything else the same


  1. Saute all the veggies in white wine. I do it in batches,; too much for my biggest pan. Add herbs to the sauteing veggies. Cook till veggies are tender but not limp and mushy, and until they have let go of their juice.

  2. Mix veggies with bread cubes. Add egg (if using) and enough broth to make it all quite moist but not soupy. You know, just right.

  3. Heat oven to 375 degrees. Bake, covered, about 30 minutes. Uncover and bake 15 minutes more.

  4. Serve with mushroom gravy.

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