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This easy vegan Thanksgiving and Christmas stuffing is choc-full of nutritious cabbage, kale, spinach, and mushrooms, and is versatile enough to be used for burgers, sausages, and a variety of other yummy dishes too!

Although I originally came up with this stuffing to go inside my stuffed seitan roast, I discovered that it makes great veggie burgers too. And sausages. And actually, it's really good, just pan-fried, and eaten on its own!

It's pretty versatile.

It's really easy to make too. Just prep the veggies, stir-fry with some garlic and olive oil, and add some breadcrumbs and seasoning.

Thanksgiving + Christmas Stuffing With Mushroom + Red Cabbage

Is...

easy
versatile
nutritious
full of yummy veggies
soy-free
dairy-free
nut-free
delicious

Enjoy your vegan Thanksgiving and Christmas!

📖 Recipe

A white bowl containing vegan red cabbage stuffing.

Vegan Red Cabbage and Mushroom Stuffing

This red cabbage and mushroom stuffing is so simple to make, and is the perfect accompaniment for your vegan Thanksgiving or Christmas dinner.

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Course: Accompaniments

Cuisine: American, British, Christmas, Thanksgiving

Prep Time: 10

Cook Time: 30

Total Time: 40

Makes (slide to adjust):

Calories: 71kcal

Author: Nico

Ingredients

2 tablespoon olive oil
250 g leeks washed, trimmed, and roughly sliced
6 large cloves garlic smashed
250 g mushrooms finely sliced
200 g red cabbage chopped
100 g kale chopped
200 g fresh spinach chopped
35 g fresh breadcrumbs
25 g fresh parsley chopped
2 teaspoon low-sodium vegetable bouillon powder
½ teaspoon black pepper

Metric - US Customary

Instructions

Heat the oil in a large skillet over a medium-high flame, add the leeks, and stir-fry for 3-5 minutes, until they have softened.
Add the smashed garlic, and continue to stir-fry for another couple of minutes, until the raw smell has gone.
Add the mushrooms, and stir-fry for another 3-5 minutes.
Turn the heat down to medium, and add the red cabbage and kale. Mix well, and allow to cook until they've started to soften.
Mix in the spinach, and allow to wilt.
Add the breadcrumbs, parsley, bouillon powder, and black pepper, and mix well.
Cook for another five minutes, then turn off the heat.
Use as you would any other stuffing.
Store in an airtight container in the 'fridge for up to a week.

Nutrition Facts

Vegan Red Cabbage and Mushroom Stuffing

Amount Per Serving (100 g)

Calories 71 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 39mg2%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 3g3%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Do mention @yums0me and/or tag #yums0me - I'd love to see how yours turned out!

DisclaimerMeasurements in parenthesis are approximate; it is beyond the scope of yumsome to be able to provide pinpoint-accurate ingredient quantities for every type of measuring utensil. As a guideline however, I make the assumption that: