Vegan Lentil Stuffing | Healthy & Easy

It’s finally that time of year! Thanksgiving is less then a week away and I can not wait any longer. I am so excited to stuff myself with a ton of delicious vegan food. Before I was vegan I always thought that I would start hating thanksgiving, because there would be no options. No turkey?! What am I going to eat?!

What I have learned over this past year of being vegan is that, I don’t have to miss out on anything!! Almost anything can be made vegan. From mashed potatoes to stuffing, I can have it all. Last year I made a couple recipes of my own for thanksgiving and I didn’t have a chance to share it with you all. Unfortunately, those recipes got lost. This year I decided to give those recipes another try and I made them even better this time. 

Stuffing has always been my favourite part of a thanksgiving feast, so of course I had to make a recipe for that.


This stuffing recipe is so much healthier then your traditional stuffing. Full of nutritious veggies and a little protein boost….lentils!

No need for store bought bread crumbs, fresh bread gives it an extra kick. It absorbs all the yummy flavours, contributing to an even yummier stuffing.


Vegan Lentil Stuffing

By: healthienut  Serves: 8-10




  • 4 cups cubed fresh bread or 1 loaf (I used french bread)
  • 1 tbsp vegan butter 
  • 1/2 medium white onion 
  • 1 1/2 cup carrot (finely chopped)
  • 1 cup celery (finely chopped)
  • 2 tbsp parsley 
  • 2 tsp thyme 
  • 1 tsp salt 
  • 1/2 tsp pepper
  • 1/2 tsp finely chopped fresh sage
  • 1 cup cooked lentils
  • 1 1/2 cups veggie broth



  1. Preheat oven to 350 degrees. 
  2. Cube the fresh loaf of bread and spread out evenly on a baking sheet. Bake for 10-15 min. or until bread is toasted and a bit crispy.
  3. Melt the butter in a large skillet over medium heat. Finely chop up the onion and sauté in pan till fragrant and translucent. Stir in carrots and celery and cook for 8 min or until veggies are tender. Stir in spices and cook for another 5 min. Set aside.
  4. Combine bread, cooked veggies, cooked lentils, and veggie broth in a large bowl. Using a wooden spoon, mix everything together until the bread is coated evenly.
  5. Grease a casserole or rectangular baking dish. Place stuffing mixture in the dish. Cover with aluminium foil and bake at 325 degrees for 25-30 min. 
  6. Optional: Top with mushroom gravy, enjoy!

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