Thanksgiving Bread Stuffing

Autumn is one of my favorite times of year. That first rainy day, the stunning color of the leaves as they change to brilliant red, yellow and orange, that craving for a cup of hot tea and good book to snuggle up by the fire with – it’s a magical season.

But the holidays always present a challenge for us to stay healthy. Colder weather that chills us, combined with so many parties, restaurant meals, candy and sweets, unhealthy and large meals, leaves us feeling less the festive.

Going to all those dinner parties at homes of family and friends, or hosting them at your own house, raises a question: how to prepare a meal that everyone will love but is still healthy. Finding substitutes for dairy and meat is surprisingly easier than one would expect. It may take a little planning and creativity, but creating a holiday meal that everyone will love it quite simple – and they won’t even miss the dairy or meat.

I love baking, and one thing that always spells Thanksgiving for me is bread stuffing! This is my favorite recipe, and the leftovers are just as delicious. It can be made ahead of time, frozen and then baked when ready to serve. It is sure to be a success!


3 cups One Degree Organics bread, diced
1 Tbsp vegan chicken-style seasoning
1 Tbsp nutritional yeast
2/3 cup raw cashews
2/3 cup water
1/2 tsp salt
1/2 cup celery, chopped
1/2 cup onion, chopped finely
2 Tbsp olive oil


Preheat oven to 350 degrees F.

Mix bread cubes, chicken seasoning and nutritional yeast together in a large bowl.

Pour cashews, water and salt into a blender. Blend until very smooth.

Add olive oil to a frying pan and sauté the celery and onion until soft.

Pour cashew liquid and sautéed onion and celery over bread cubes. Mix thoroughly.

Place mixture in a loaf pan and bake for 30-40 minutes.