This plant-based stuffing recipe is not only perfectly textured without the mush, but packed with flavour. Enjoy this simple recipe that is easy to prep ahead and make fresh in no time! May your holiday meal be filled with joy and delightful stuffing goodness.

Prep Time – 20 mins
Cooking Time – 30 mins
Serves 10


  • 6 cups cubed dense bread, gluten-free if needed (*dried out)
  • 3 cups cooked chickpeas (about 1 ½ cans)
  • ¼ cup reserved juice from can of chickpeas
  • 1 cup sweet or yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 Tbsp. garlic, finely chopped
  • 2 tsp. sea salt, divided
  • 2-3 cups veggie broth, use more for a more moist and soft stuffing
  • Drizzle of olive oil to sauté, or use broth if oil free
  • ¼ cup white wine (optional for added flavour)
  • 2 Tbsp. dried rosemary
  • 1 Tbsp. dried thyme
  • 1 Tbsp. fennel seed, chopped or crushed
  • 2 tsp. crushed red pepper
  • ½ cup grated vegan parmesan (optional for added flavour)


  1. Preheat oven to 375 F.
  2. Dry your bread by putting it on the countertop overnight or bake in the oven at 350 F for about 30 minutes, or until toasted.
  3. Pulse chickpeas in a food processor until chopped into large pieces. If you don’t have a food processor you can also chop with a knife (although it will take longer and you’ll have to chase runaway beans).
  4. Once chopped, place in the bowl with the dried bread.
  5. Sauté the onion, celery, carrots, garlic and 1 tsp. of salt with a drizzle of olive oil (or if not using oil use about ¼ cup of the veggie broth) and white wine until they begin to soften.
  6. Add the broth, rosemary, thyme, fennel seed and crushed red pepper. Let the mixture simmer for about 5 minutes. Taste and add more of the salt if preferred. Keep in mind if you are using Parmesan this will add salt too.
  7. Slowly add the mixture to the bowl with the dried bread and chopped chickpeas, mixing as you add.
  8. Add the reserved liquid from the can of chickpeas to the bowl and mix well.
  9. Place stuffing into a 9  X 13 baking dish. If using parmesan, sprinkle it over the top.
  10. Bake for 20 – 30 minutes until nice and crisp on the top. If you use more broth you will need to bake longer.

If you want the more traditional soft stuffing use a softer bread. If you prefer a crispier, less moist result use a dense chewy bread like a bagel or a heavy dinner roll.

Nutritional facts per serving: Calories 274; protein 10 g; fat 3 g; carbs 46 g.

Recipe and Photography – Sophia DeSantis

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