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Stretch items already available in your pantry while creating an incredible and filling vegetarian stuffing.

Veggie stuffing

serving time6 to 8


  • 1 (10-ounce) container whole baby bella/cremini mushrooms, quartered

  • Extra-virgin olive oil

  • 15 Brussels sprouts, halved

  • 2 cups eggplant, 1/2-inch cubes

  • 1 cup vegetable stock, divided

  • 4 slices sandwich bread or 2 slices sourdough

  • 2 leeks, white parts only

  • 1 cup raw cashews

  • 1 cup carrots, rough chop

  • 1/4 cup dried cranberries

  • 1 pear, 1/4-inch cubes

  • 2 eggs

  • 1/2 cup half-and-half


  1. Preheat oven to 400 degrees.

  2. In a medium saute pan set over medium heat, add the mushrooms with a pinch of salt and some pepper. Cook to allow them to release their moisture.

  3. In a large saute pan over medium-high heat, add a tablespoon of oil. Add the Brussels sprout halves, making sure each is cut side down. Add the eggplant on top with a pinch of salt and pepper. Do not stir for 3 to 5 minutes. Once there is color on the bottom of the Brussels sprouts, stir the ingredients.

  4. When the mushrooms have released liquid and are edible, add them to the large saute pan with the eggplant and the Brussels sprouts and toss to combine. Add 1/2 cup vegetable stock, reduce heat and continue to cook.

  5. Place the bread in the oven to toast. Cut leeks in half lengthwise, then slice into 1/4-inch half-moons.

  6. In the medium saute pan, add 1 tablespoon of oil, the leeks, cashews and the carrots. Allow charring to form on both the leeks and the cashews, about 6 minutes. Add the cranberries and 1/2 cup of vegetable stock. Cook for an additional 2 to 5 minutes. Remove from heat; mix in pears.

  7. Remove the bread from the oven and cut into 1/2- to 1-inch squares.

  8. Add all ingredients to a baking pan, adding the bread last. Drizzle the top with olive oil. Place into the oven and cook for 15 minutes.

  9. In a small mixing bowl, whisk together the eggs, half-and-half and a drizzle of olive oil.

  10. Remove the pan from the oven, pour the egg and cream mixture over top and mix well. Return to oven to cook for an additional 20 minutes. Allow to cool slightly then enjoy.

Veggie stuffing




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- Hey guys, right here I have a totally vegetarian stuffing that's super duper delicious. It's made from items that I just happen to have in my cabinet because I think stuffing should stretch food and it shouldn't really cost you any money at all. Let me show you how to make it. Let's start with some Brussels sprouts. Get a pan, get some heat. A little olive oil. Sprouts go in. At this point hit it with salt and pepper. Now flip them all over. So that they are face down. On top of these I like to throw the eggplant. In this pan mushrooms, quartered. Completely dry. A little bit of salt. A little bit of pepper. Let's talk about stuffing for a second. A lot of the recipes I've been reading require you to go out and buy lots of ingredients. Stuffing, listen to the name. It's filler. You should use stuff you already have so that's what we're doing here today. We have nuts. We have some baby carrots that I bought a couple days ago to nosh on and I'm putting those in. I've got some dried cranberries that I bought for a salad that I never made. I've got pear because I'm out of apples. I've got the saddest alium of all of them, the leek. Delicious but you know underachieving in some ways. You can pretty much use anything you want. Stale bread, yes. Okay these are going, these are going, oh get them both happening. In the meantime we can cut up our bread. This is sourdough. It could be wonder bread. I don't care. Color is good. We like color. You can see the mushrooms starting to release liquid. These are looking pretty good. Let's cool the pan down, let's add some flavor, yeah? Add them to here. Now, back here. Olive oil. Leeks. Cashews, these are wonderful when they cook. They turn black but they get soft on the inside. I think they're really fantastic. I use them in stir frys as well. And some carrots. Be generous with your salt here. Mix these around as well. Here's some dried cranberries. These could be raisins. These could be dates, they could be figs. Okay nice blackening. Smells like the Spanish countryside because they blister their leeks. Now let's just stop this cooking and de-glaze this pan. Guess what? It's time for the marriage. Up until this point we're vegan and it's still super delicious. Let's add some pears. Here's the deal, the stuffing is coming into a casserole pan. Stuffing is meant to stuff the human, you. Stuffing goes in oven. Stuffing does not go in bird. Okay the bread goes on. Hit it with a little bit of olive oil like this. I like to cook it starting this way so it gets even more toasted. Okay so let's go in the oven. Here's the deal. I like to just cook it a little at the beginning to get that bread to just get even crunchier and even toastier. And now what we're gonna do is add our binder. Eggs and cream. Now if you want to keep this vegetarian, vegan, whatever at this point. My recommendation would be chickpeas with the liquid. Pulsed in some coconut milk. That can be your substitute. So just mix that up. Pour this over top. Now we mix it completely to combine. Try and get all of this newly added wetness sort of around and about. Alright, oven time. Alright, vegetarian stuffing. Potentially vegan. It's up to you. Lovely, nice and moist. Imagine this with some turkey. Perhaps a little bit of gravy. The two things to remember are these. One, stuffing is to stuff a human. Not a bird. You don't want to poison your family. That would be really bad. Second thing is try and make stuffing from the stuff that you have in your pantry. Use that stock, use the dried nuts, use the dried fruit. Use the stale bread and put it together. You have the frame work. This is a choose your own adventure stuffing. Which is delicious if you choose the adventure I chose but also probably delicious if you choose your own adventure that you can choose. Mm! Happy Thanksgiving.