Vegan Stuffing with Kale and Pecan

Anything you can make, I can make vegan….even around the holidays. So I wanted to create a flavourful and satisfying vegan stuffing with kale and pecans with real main dish energy. If you want to upgrade your usual holiday side dish to feed the plant-based folks at the table, this is it.

As a plant-based dietitian, I have some strong opinions on holiday meals. The first? That what we call holiday side dishes are actually the STAR of the show. The variety of flavours and textures and colours on my plate has always been my fave.

But here’s where my weirdo tendencies creep in: I didn’t grow up eating bread stuffing, and so the original just seems a little flat to me. I really crave texture, flavourful and something a bit more filling…especially because sometimes, I’m trying to make a full meal out of sides!

Which is where I got the inspiration for this whole grain vegan stuffing. Like many holiday sides, stuffing is often ‘accidentally vegan’ all on its own. So I’ve dressed it up with lacinato kale, which is sweeter than its curly cousin, and rich and fragrant pecans. It’s just 9 ingredients and about 30 minutes of hands on time…and it’s filling enough that it can anchor a meal with a veg or two (psst, I recommend my skillet green beans) OR, hold it’s own with a more traditional main like my lentil walnut loaf.

Let’s make a really good vegan stuffing together

You have a couple of options when you’re writing your grocery list. I originally designed this recipe to use sprouted grain sandwich bread, because it’s got so much texture (not to mention filling protein and fiber so you don’t leave the holiday table unsatisfied). But you could also use a good whole grain bakery sourdough.

If you’re planning the holiday meal, it’s worth knowing that you can totally prep this in advance. Either prepping early and baking later, or, if you need the oven space (who doesn’t!) bake early and let it sit out. It’s great at room temperature too.

If this is your first time hosting a vegetarian or vegan at the holidays, it’s much easier than you think. You really only need to have 3-4 vegetable dishes on the table…especially if you’re eating this stuffing. Because it’s made from sprouted grain bread, it’s going to give you a boost of fibre and plant-based protein that’s actually pretty filling. With a salad, gravy, and a vegetable dish or two, you might decide to abandon the idea of a protein main entirely. But I’ll be honest: if there is a vegan protein on the table, the vegan will be grateful!

Cooking for mixed company? I’m actually the only plant-based eater in my family…so the way we’ve worked it in the past is that all the dishes are plant-based except for my family’s protein. If you typically cook a turkey but have plant-based guests coming, consider using plant-based ingredients for your usual holiday sides so that they can enjoy a wide variety of dishes without a ton of extra work. 

Looking for more plant-based holiday sides? Try these:

• Kale Gratin
• Easy Roasted Cauliflower with Maple Tahini Sauce
• Creamy Garlic Roasted Mashed Potatoes with Sneaky White Beans
• Easy Oven Roasted Maple Balsamic Brussels Sprouts
• Cranberry Sauce