Canadian Thanksgiving is coming this weekend and this is the perfect healthy vegan stuffing for any special occasion. It is moist, filled with fresh herbs and veggies, and super easy and simple to make.
This healthy vegan stuffing gets its healthy side from the sprouted grain bread from Silver Hills. Silver Hills sprouted grain loaves of bread are loaded with healthy nourishing ingredients for easier digestion and added health benefits listed below.
What makes Silver Hills sprouted grains better:
- Higher nutrition than regular bread. Spouting grains break down antinutrients that protect the vitamins and minerals in the grains, allowing your body to easily absorb vitamins and minerals like iron, magnesium, zinc, and B vitamins.
- Easier Digestion. Sprouted grains are loaded with live enzymes that break down the plant’s amino acids and simpler carbohydrates to help it grow. All these live enzymes help your body digest the grains more easily and efficiently.
- An amazing energy source for busy days. Sprouted grains are slow-release carb versus conventional bread, which is refined and can spike blood glucose levels. Sprouted whole grains are high-energy foods, which are loaded in fibre and important vitamins and minerals.
- Organic and glyphosate free. Silver Hills ingredients are voluntarily third-party tested to ensure they are free of glyphosate, used in common weed killers. Glyphosate may be linked to a disruption of our microbiome (1). Our microbiome is a colony of healthy bacteria, viruses, and fungi that live in harmony in the body and are needed for our survival and optimal health. Eating more foods that sprouted and organic support microbiome health with higher fibre levels and lower chemical levels.
What you will need to make this healthy vegan stuffing:
- 1 loaf of The Big 16 sprouted grain bread from Silver Hills or any other loaf of sprouted grain bread.
- Carrots- I like to use organic, or if you have any small ones left over from the garden, this recipe would be perfect for those.
- Mushrooms– Can omit if you don’t like mushrooms. You can use cremini mushrooms, brown button mushrooms, or shitake mushrooms
- Onion– White cooking onion works best in this recipe.
- Vegetable broth- If you have homemade, great and if not store-bought works just as well.
- Parsley- Fresh parsley is a must.
- Sage– Fresh is always better, but dried works fine.
- Rosemary- Fresh is always better, but dried works fine.
- Thyme– Fresh is always better, but dried works fine.
- Garlic- Fresh garlic cloves is the best for this dish.
- Dried Cranberries– I like to opt for the organic ones without sulphites.
Drying out your bread
Drying out the bread before making your healthy vegan stuffing is a must. I like to do this by keeping the temperature in the oven at 250F, this allows for the bread to slowly dry out without burning the outside. All you need to do is cut your bread into cubes and place onto two large baking trays. Stirring every 10 minutes to allow for even drying.
Getting the perfect moist stuffing
Everyone likes their stuffing to be different levels of moistness. I prefer a moist stuffing to a dry stuffing. You can control with this recipe how moist your stuffing will be by using this char below:
For very moist stuffing, use 2 1/2 cups of vegetable broth. For moist stuffing, use 2 1/4 cups of vegetable broth. For a semi-dry stuffing, use 1 3/4- 2 cups of vegetable broth.
Looking for other amazing thanksgiving dishes?! You will love these dishes and dessert ideas:
May your thanksgiving me filled with love, laughter and much appreciation for all that you have.
With love and gratitude,
Yields 6 servings
A delicious, easy, and healthy vegan stuffing that is packed full of sprouted grains and fresh herbs and vegetables. Made with sprouted grain bread, carrots, celery, mushrooms, cranberries, thyme, sage, rosemary and other healthy ingredients. This will be a new favourite stuffing recipe in your home.
1 hr, 10
1 hr, 22 Total Time
- 1 loaf of sprouted whole grain bread I used The Big 16 Bread from Silver Hills Bakery
- 1 cup finely chopped celery
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrots
- 1 cup finely chopped mushrooms
- 1/4 cup chopped fresh parsley
- 1 tbsp thyme fresh or 1 tsp dried
- 1.5 tbsp sage fresh or 1.5 tsp dried
- 1 tbsp fresh rosemary or 1 tsp dried
- 3 small garlic cloves minced
- 3/4 cup cranberries
- 1 tbsp olive oil
- 1/4 tsp salt
- Pinch pepper
- Preheat oven to 250F
- Cut Silver Hills sprouted The Big 16 bread into small squares. Place on two large baking trays and cook for 30 minutes stirring every 10 minutes to dry out and crisp the bread.
- Finely chop your onion, carrots, mushroom, and celery. Mince your fresh parsley, sage, thyme and rosemary (remove leaves from rosemary and thyme before mincing).
- Preheat oven to 350F.
- Saute onions, celery, carrots, mushroom, garlic, fresh herbs, salt and pepper in 1 tbsp of olive oil for 3-5 minutes (when veggies start to get a little tender).
- Pour in sauté veggies into a bowl with bread. Add in your cranberries and 2 cups of vegetable broth for dry stuffing, 2 1/4 cups for moist and 2 1/2 cups for extra moist stuffing. You can also add more or less to your liking. You want all the bread to be moist but not sopping wet.
- Mix your stuffing well and place it into a casserole dish with a lid.
- Place into the oven for 20 minutes, covered.
- Uncover after 20 minutes and let cook for an additional 20 minutes.
This post was sponsored by Silver Hills Bakerhttps://silverhillsbakery.cay. We have loved eating their sprouted grain bread and bagels for the last 10 years.