Vegetarian Stuffing: Savory Squash & Mushroom

As a vegetarian, it is not turkey that I miss the most on Thanksgiving, it is the stuffing. My mother’s stuffing is out of this world, but it is not vegetarian, so it breaks my heart that I can’t eat it. This year I worked hard to find a stuffing that is as delicious, without the meat. And here it is. This dish lives up to it’s name as I stuffed myself good with it.


This recipe was adapted from my girl crush, Half Baked Harvest.


  • 1/4 cup green onion, finely diced
  • 4 cups butternut squash, cubed
  • 1 tablespoon maple syrup
  • 2 teaspoons ALOHA Coconut
  • 2 to 4 cups baby Bella mushrooms, sliced*
  • 2 cloves garlic, minced
  • 2 to 3 tablespoons fresh rosemary
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 to 2 tablespoons Earth Balance (vegan butter)
  • 1 packet ALOHA Daily Good Greens
  • 4 cups vegetable broth
  • 3 eggs
  • 1 loaf day old sourdough bread, or gluten-free bread of choice
  • 1 cup Asiago cheese, grated or 1 extra egg, 1/4 cup nutritional yeast, and 1 extra tablespoon of Earth’s Balance
  • Optional: 1/4 cup pecans, roasted and salted if desired
  • *the quantity of mushrooms is adjustable, based on desire.
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  1. Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish.

  2. Heat a large skillet over medium heat. Add the olive oil, onion and butternut squash.

  3. Cook, stirring often until the butternut squash has softened slightly and the onions start to turn golden, about five minutes

  4. Stir in the mushrooms and maple syrup—cook until the squash is tender (but not mushy), about 10 minutes.

  5. Stir in the garlic, and rosemary. Cook another 30 seconds and then add the balsamic vinegar, salt, pepper, and ALOHA Coconut.

  6. Remove from the heat and add the Earth Balance. Set aside.

  7. In a very large mixing bowl, whisk together the broth and eggs.

  8. Cube the bread loaf, it should make about 12 cups.

  9. Add the bread and cheese (or the nutritional yeast and extra Earth Balance) and gently toss to coat. Add the the vegetables to the bread mixture and gently mix.

  10. Pour the mixture into your prepared baking dish. Cover the dish with foil and bake for 40 minutes.

  11. Remove the foil and continue baking for another 10 to 15 minutes or until the stuffing is golden on top.

  12. Sprinkle the ALOHA Daily Good and pecans on top. Serve warm.