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Simple Holiday Stuffing + Vegetable Gravy!

  • Author: Maria Koutsogiannis
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 5 1x
  • Category: Stuffing + Gravy
  • Cuisine: Vegan



  • For the Stuffing:
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. vegan butter
  • 1 1/2 cups mushrooms, any kind, finely chopped
  • 1 cup onions, finely chopped
  • 1/2 cup celery stalk, finely chopped
  • 1/2 cup carrot, finely chopped
  • 3 garlic cloves, finely chopped
  • season to taste
  • 1 vegetable stock cube
  • 1 1/2 tbsp. fresh thyme, finely chopped
  • 2 tbsp. finely sage, roughly chopped
  • 3 cups stale sourdough bread, cut into cubes
  • 1/2 cup pecan pieces + 3 tbsp. topping
  • 1/2 cup veggie stock
  • 1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water)
  • garnish with fresh thyme and more sage


  1. Preheat your oven to 350F.
  2. Into a 10 inch cast iron skillet (or frying pan) add your olive oil and butter. Melt on medium heat.
  3. Add your mushrooms and cook down, on medium heat, for around 2-3 minutes. Add in your onions, celery, carrot and garlic and cook for another 5-10 minutes. Stir often to avoid burning. You want your veggies to be soft but your celery to still have some crunch!
  4. Add your seasoning, veggie stock cube, thyme and sage. Stir mixture till your veggie stock cube has broken up and is evenly distributed.
  5. Now add in your bread, pecans, veggie stock and flax egg. Stir till well combined.
  6. Top with your remaining pecans and fresh herbs like thyme and sage!
  7. Cook for 40-45 or until golden brown and fragrant!
  8. Enjoy with Christmas Dinner or as a Sunday Side!