Vegan Harvest Stuffing


Side Dish
Vegan Harvest Stuffing

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This plant-based dish embodies the essence of autumn, bringing together a medley of seasonal ingredients and aromatic herbs to create a flavorful and comforting stuffing. It will elate those with vegan and vegetarian preferences without compromising on taste.

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Servings and Ingredients

Serves 18
1 (24-oz.) Hy-Vee Bakery unsliced roasted garlic sourdough bread loaf, cut into ¾-inch cubes
6 tbsp. vegan butter sticks
2 tbsp. Gustare Vita olive oil
3 c. ½-in.-cubed Hy-Vee Short Cuts butternut squash
3 c. Basket & Bushel Brussels sprouts, trimmed and halved lengthwise
1 small red onion, cut into small wedges
1 medium Honeycrisp apple, cored and cut into ¼-in.-thick slices
2 c. ½-in. chopped celery stalks with leaves, plus additional leaves for garnish
3 tsp. coarsely ground Hy-Vee garlic pepper seasoning, divided
2 tsp. poultry seasoning
1 c. Full Circle Market organic vegetable broth
¼ c. chopped and toasted hazelnuts
Fresh thyme, for garnish

Things To Grab

  • Hy-Vee nonstick olive oil cooking spray
  • Large rimmed baking pan
  • Large bowl
  • 3-qt. baking dish
  • Large skillet
  • Wooden spoon
  • Fork


  1. Preheat oven to 300 degrees. Lightly spray a large rimmed baking pan with cooking spray; spread bread cubes in prepared baking pan. Bake for 20 to 22 minutes or until crisp, stirring halfway through. Remove from oven; cool. Transfer to a large bowl.

  2. Increase oven temperature to 350 degrees. Spray a 3-qt. baking dish with nonstick spray; set aside. 

  3. Melt vegan butter and olive oil in a large skillet. Add butternut squash, Brussels sprouts and onion; cook over medium heat for 8 to 10 minutes or until slightly crisp, stirring occasionally. Add apple and chopped celery; cook for 2 to 3 minutes or until fork-tender. Season with 2 tsp. garlic pepper and poultry seasoning.

  4. Add vegetable-and-apple mixture to bread cubes in large bowl; toss to combine. Drizzle with just enough broth to moisten, gently tossing to combine. Season with remaining 1 tsp. garlic pepper seasoning; add remaining broth, if needed. Transfer to prepared baking dish; cover with foil.

  5. Bake for 30 minutes. Uncover; gently stir. Bake, uncovered, for 20 to 25 minutes more or until stuffing reaches 165 degrees and top is slightly toasted. Sprinkle with toasted hazelnuts. Garnish with fresh thyme, if desired.

Nutrition facts


170 Calories per serving
3/4 cup

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 370mg
  • Total Carbohydrates: 25g
  • Protein: 2g

Daily Values

Iron 6%
Calcium 2%
Vitamin D 0%
Potassium 6%