Nutrition
Calories: 254kcal | Carbohydrates: 29g | Protein: 27g | Fiber: 15g
This high protein vegan stuffing recipe is going to blow your mind! We use TVP instead of bread in this stuffing recipe and while it still tastes like a classic fall stuffing, it's actually 49% protein. This is perfect for a holiday gathering or a potluck!
Servings
Ingredients
- 1 onion peeled, diced
- 1 bulb garlic peeled, minced
- 3 cups TVP (Textured Vegetable Protein)
- 3 cups Vegetable Broth
- 5 tbsp Nutritional Yeast (Nooch)
- 2 tbsp Pumpkin Pie Spice
- 2 1/2 tsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 1/2 tbsp sage, rubbed
- 1 tbsp thyme
- 1 1/2 tsp rosemary
- 3/4 cup craisins, reduced sugar
Instructions
- On a medium-low heat skillet, saute diced onions until translucent
- Add in minced garlic and saute for another 2-3 minutes, stirring regularly so you don't burn anything
- To this skillet, add the TVP and vegetable broth. Mix together well.
- Add in the nutritional yeast, craisins and all of the other seasonings. Mix together very well.
- Cook for 15 – 20 minutes, stirring regularly, until you reach the moisture level you would like your stuffing
Equipment
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Notes
Soy-free Option:
- Use Textured Pea Protein instead of TVP – you can buy this on Amazon – I like the brand Acre Made.
Did you make this recipe?Mention @proteindeficient.vegan
Additional Information
- Add the spices/seasoning in immediately after adding the vegetable broth; this will allow everything to be well mixed and evenly distributed.
- I recommend using the reduced sugar craisins as they contain extra fiber!
- This stuffing tastes extra awesome if you mix in some vegan feta with it!
This is not your Grandma’s stuffing. Literally. It’s not normal stuffing. But it does taste great, and it’s very high in protein! This recipe uses TVP, which can have that soft texture similar to stuffing as long you don’t cook it too much. TVP also takes on any flavor you add to it so it works really well for stuffing. Anyways, if you’re looking for a traditional stuffing, this is definitely not for you. But if you’re looking for something with stuffing-y flavors that helps you hit your protein goals, I highly recommend this!
Ingredients
- Onion, garlic – I think these add a ton of flavor. Unless you really hate one of these, I would recommend keeping them in the recipe.
- TVP – Textured Vegetable Protein – this is a shelf-stable protein source that’s used in a lot of vegan cooking. You can find it in most grocery stores near the gluten-free flour options, and you can also purchase it online.
- Vegetable Broth – I just used store-bought, but if you like making homemade – that works too!
- Nutritional Yeast – this is another shelf-stable ingredient frequently used in vegan cooking to add a savory and cheesy flavor to meals! Nutritional Yeast also has a ton of protein on a calorie basis. You can find it at most grocery stores and you can also buy it online.
- Pumpkin pie spice, salt, garlic powder, onion powder, sage, thyme, rosemary – I think these spices add that classic Thankgiving-y flavor!
- Craisins – I like to use reduced sugar because they’re less sweet and have a ton of fiber.
Directions
- Peel and dice the onions.
- Peel and mince the garlic.
- On a medium-low heat skillet, saute diced onions until translucent. This should take about 3 – 5 minutes. Stir regularly to avoid burning and sticking to the pan.
- Add in minced garlic and saute for another 2-3 minutes, stirring regularly so you don’t burn anything.
- To this skillet, add the TVP and vegetable broth. Mix together well.
- Add in the nutritional yeast, craisins and all of the other seasonings. Mix together very well.
- Cook for 15 – 20 minutes, stirring regularly, until you reach the moisture level you would like your stuffing.
Silly Little Haiku
This is pretty weird
It’s not your Grandma’s Stuffing
But it’s high protein
Author
Protein Deficient Vegan
