Thanksgiving {Vegan} Apple Walnut Stuffing

Update: I’m super tired, so I’m putting this up without proof reading right now. I really wanted to get this up for the people who have been asking for it however (I put a picture of it on Instagram). So here you guys go. Spelling/grammar/run-on errors included!

I am a big fan of Thanksgiving, it’s no hidden secret. There’s something about laughing with a bunch of family and stuffing your face with delicious food that can’t be helped. I verge on saying Thanksgiving is my favorite holiday. I even wrote about previous years here, and here.

This year things are going to be a little different however. Within the last year I’ve stopped eating a lot of meat. This has become even more prevalent in the last few months. I’m not adverse to ever eating meat again, but I just feel better without it in my diet.

I want to make it clear, there is no high-horse, or pedastle. I hold nothing against anyone who eats meat, I honestly couldn’t care less. Quite frankly, if this salmon was around again I’d devour it with the vengeance of a seal.

When you picture someone who embraces country life, you think of someone like the Pioneer Woman who smothers everything in seven pounds of butter and beef. I totally understand the notion, it was my notion too. When I realized I felt pretty bad after eating eggs I quickly realized we weren’t likely going to raise chickens. When I started understanding the more I ate meat the worst I felt, I started having to come to terms with not having a cattle farm (unless I decide to raise some grass fed cattle for others). Sometimes plans change. It doesn’t mean we don’t still homestead; but as far as food goes it simply means we’ll be growing and canning a lot more vegetables and fruits.

This verbose yadda yaddaing simply bring us back around to this Thanksgiving. I can tell my preferences have changed, because last year I remember thinking “there’s no way I’m not eating turkey.” This year, I’m not planning on eating turkey and I don’t even care. I might change my mind when I smell it roasting, but at this point I have pretty much zero desire to eat any form of turkey. I realized I also have zero desire to eat any of the traditional sausage stuffing. Thankfully a lot of Andy’s family has also embraced a nearly vegan lifestyle, so I knew if I came with vegan friendly dishes they would be embraced to the fullest. The other day I gave a good old try and came up with what turned out to be a pretty darn tasty vegan stuffing.

As with everything I cook this can be made a large variety of ways and my version is by no means the end all. Use it verbatim, or use it as a starting point.

Vegan Apple Walnut Stuffing

{A quick note: I didn’t measure anything. Everything below is really a rough estimate/remembering of what I did.}


  • a loaf of focaccia bread
  • 1/2 cup chopped walnuts
  • 4 carrots
  • an onion
  • 1/2 cup raisins
  • 1/4 cup chopped green olives
  • an apple
  • a vegan bullion cube
  • dried/fresh fennel to taste
  • dried/fresh thyme to taste
  • dried/fresh parsley to taste
  • 1/4 – 1/2 teaspoon celery seed (or a couple stalks of actual celery).


1. Put your oven on 300*

2. Cube up your bread and put on a cookie sheet. Do not add any oil, you’re dry toasting these. Place in the oven until slightly dried out and just crispy, I checked every 5 to 10  minutes. It took about 15-20.

Ready to go in the oven!

3. In a large pot add a little oil and saute your onions for a few minutes. Add the carrots (and celery if you’re using). 4. Mix your bullion cube with about a cup of water.5. Toss in your spices and add a little of the broth you mixed up.6. Add in your raisins, walnuts and olives to your mixture and take in the smells. So good.

7. Add your bread and diced apple to your mixture. Gently toss together and slowly drizzle the rest of the broth over the top. If you need to, add some more hot water. I kept a tea kettle of near boiling water available just in case I needed it to make it slightly more moist, it was fine however.

8. Place your mixture in the oven. Once the top is light-medium browned it’s cooked through. If you feel the inside could use a little more cooking, simply cover with tinfoil and keep slowly cooking it’s done to your preference. I believe mine was about 30 minutes or so.

9. Take out and om nom nom.

That’s it! A simple vegan stuffing. I personally love the fennel because it reminds me a little of the sausage flavor profile with none of the animal. Tasty tasty.  So despite it being high in carbs (and really, who cares on Thanksgiving) this is absolutely delightful. I love the mix between green olives and raisins. Then again, I put green olives and raisins in our homemade spaghetti sauce too. Maybe it’s just my thing, a very very delicious thing.



2 thoughts on “Thanksgiving {Vegan} Apple Walnut Stuffing

  1. This recipe sounds so delicious and simple (in an positive way) … I have to try it!!
    Lovely new foto in your profile ♡
    Regards from Germany!

    1. Simple tasty cooking is how I like to do it, so I’m so glad you found it sounding delicious and simple too. Thank you about the photo, I figured it was time for an update!


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