Vegan Pumpkin Stuffing | Cook for Your Life
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Vegan Pumpkin Stuffing

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5 out of 5 stars (based on 12 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This delicious vegan pumpkin stuffing is one of many great Holiday choices on our website. Rosemary, sage, mushrooms, and of course pumpkin puree make this hearty stuffing perfect for Thanksgiving day. A quality loaf of...


  • 4 tablespoons olive oil
  • 4 ounces shitake mushrooms, chopped (about 1 cup)
  • 1 large onion, small dice (about 2 cups)
  • 4 celery stalks, small dice (about 2 cups)
  • 2 sprigs rosemary, minced (about 2 tablespoons)
  • 1 tablespoon minced sage
  • 1 (15 oz) can pumpkin puree
  • 2 cups vegetable stock
  • 1 loaf ciabatta bread, diced (about 8 cups)
  • salt and pepper to taste
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Nutrition Facts


198 cals


8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


27 g


4 g


4 g


5 g


508 mg


  1. Preheat oven to 400 degrees. Grease a 9x13 casserole dish.
  2. In a large sauté pan on medium heat, combine olive oil and butter. Add mushrooms. Cook for 5 minutes, or until they are lightly browned. Add the onions and celery to the mushrooms cook 10 minutes, until soft and translucent.
  3. Add the rosemary and sage to the pan and cook 2 minutes until aromatic. Season with salt and pepper.
  4. Lower the heat to medium-low. Add the pumpkin and chicken stock to the vegetables and stir to combine. Season with salt and pepper. Cook for an additional 5 minutes. Remove from heat.
  5. In a large bowl, combine bread and pumpkin vegetable mixture. Pour the stuffing into the prepared pan and flatten into an even layer.
  6. Place the stuffing into the oven and bake for about 20 minutes, or until the top is browned slightly.

Chef Tips

this recipe is vegan. If you are not, you can use 1/2 butter and 1/2 olive oil, and chicken stock instead of vegetable.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society