Thanksgiving Vegan Stuffing

by Ricky Mandle



  1. Cut the bread into small cubes and dry out for 2 days until hard
  2. Finely chop the celery, onion, and carrots.
  3. In a large pot, sauté the celery, onions, and carrots in olive oil on medium heat until transparent and cooked through but not browned. 8-10 minutes.
  4. Add the chopped fresh herbs and mix.
  5. Add the bread cubes and mix well.
  6. In a bowl or sauce pan, blend well the Artichoke Spread with the stock until blended.
  7. Add half the stock and mix.
  8. Continue adding the stock until the mixture is humid but without liquid at the bottom of the pan.
  9. Adjust for salt and pepper.
  10. Transfer to a baking dish or roasting pan.
  11. Bake in a pre-heated oven at 400ºF for about 45 minutes until golden brown and has dried out. (if the top starts to brown to early lower the heat).
  12. Serve hot.

May be made ahead of time and re-heated before serving.

Gluten-free alternative: use gluten free bread such as a buckwheat bread found here.


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