Description
This vegan lentil and walnut stuffing has all the flavors of a classic holiday side dish without the meat. Green lentils and toasted walnuts give it a hearty texture that reminds you of sausage stuffing, while dried bread cubes, onion, celery, and fresh herbs keep it familiar. A pinch of fennel seed deepens the savory profile and roasted mushrooms folded in at the end give it a rich, earthy flavor. This stuffing bakes up crisp on top, tender inside, and makes the perfect centerpiece side for Thanksgiving or any cold-weather meal.
Equipment Needed:
- Large skillet or sauté pan
- Medium saucepan
- Cutting board and knife
- Baking dish (9×13 inch)
- Wooden spoon or spatula
- Mixing bowls
- Foil
Ingredients
- 1 cup dry green or brown lentils, rinse
- 1 bay leaf (optional, for simmering lentils)
- 1 1/2 cups walnuts, lightly toasted
- 10 cups cubed whole-grain bread, dried overnight or lightly toasted
- 3 tablespoons olive oil or vegan butter
- 1 1/2 cups yellow onion, diced
- 1 cup celery, diced
- 1/2 cup carrot, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons rubbed sage (or 1 tablespoon fresh)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed fennel seed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 cups chopped mushrooms, roasted until browned (original twist)
- 3 to 4 cups low-sodium vegetable broth (amount depends on dryness of bread)
- 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water (optional flax egg for binding)
- 2 tablespoons chopped fresh parsley, for finish
Instructions
- Cook the lentils in a medium saucepan with 3 cups water and bay leaf until just tender, 20 to 25 minutes. Drain and remove the bay leaf. Set aside.
- Toast walnuts in a dry skillet or oven until fragrant, about 5 minutes. Roughly chop half and set aside for texture. Pulse the other half in a food processor with 1 cup cooked lentils until crumbly.
- Heat olive oil in a large skillet. Add onion, celery, carrot, and garlic. Cook until softened and golden, about 8 to 10 minutes. Stir in sage, thyme, rosemary, fennel seed, salt, and pepper.
- Stir in the lentil-walnut mixture and the remaining whole lentils. Fold in the roasted mushrooms for a deep, savory note.
- Place the bread cubes in a large bowl. Add the vegetable mixture and toss gently to coat.
- Pour in 3 cups vegetable broth, adding more as needed until the bread is evenly moistened but not soggy. Mix in the flax egg if using.
- Transfer to a greased 9×13 inch baking dish. Cover with foil and bake at 350°F for 35 minutes. Remove the foil and bake another 15 minutes until the top is crisp. For extra crunch, broil 1 to 2 minutes at the end.
- Let the stuffing rest 10 minutes before serving. Sprinkle with fresh parsley.
Notes
The roasted mushrooms are the small original touch here. They bring a bold umami depth that balances the sweetness of the carrots and the richness of the walnuts. This makes the stuffing taste more complex and hearty compared to other lentil and walnut versions. You can prepare the bread cubes and lentils a day ahead to save time. If serving a gluten-free crowd, swap the bread for your favorite gluten-free loaf or follow the bread-free path by increasing the lentils and mushrooms. Leftovers keep well covered in the fridge for 3 days or can be frozen for up to a month.
Nutrition
- Serving Size: 1 Serving
- Calories: ~ 240 per serving
