Butternut Squash Vegan Stuffing with Jackfruit & Chickpeas

Butternut Squash Vegan Stuffing with Jackfruit & Chickpeas

I remember waking up on Thanksgiving morning to my dad chopping onions with swimming goggles on. He thinks he’s so clever 😉 His stuffing was always my favorite on Thanksgiving day.

This year is my second year avoiding aminal products during the holidays. I can already tell this year is going to be even better than the last! Why? Becuase I was able to create my own stuffing recipe made from all plants!

Vegan Replacements

Usually, the secret to good stuffing the creamy egg mixture poured over the top during the baking process. But cream and eggs are a ‘no-go’ on a plant-based diet! After some testing, I was able to find the perfect blend of ingredients to replace that amazing texture!

There are just 3 ingredients you’ll need to create your perfect stuffing mixture:

  1. Neat Egg Replacer
  2. Vegetable Broth
  3. Almond Milk

Vegan Butternut Squash Stuffing with Jackfruit & Chickpeas

The Butternut Squash

Another thing that makes this recipe super savory & delicious is the roasted butternut squash addition! The easiest way to roast squash is to cut it half from top to bottom, scoop out the seeds and just throw it in the oven!

Make sure to have the flesh (inside) facing up and feel free to use a little cooking spray in desired (not necessary). Each squash will take a different amount of time, but cutting them into smaller pieces will help shorten roasting time.

Stuffing Stuffers

The other ingredients in the stuffing are just as important! They create the overall flavor of the dish and bring everything together. I like using sprouted grain bread for my stuffing because it will add more protein than regular bread and uses ingredients that are less processed.

This recipe is made with jackfruit and chickpeas to give it some “meaty” texture. Also make sure to add onions, garlic, cranberries, sage, and rosemary; these are all staples in traditional stuffing!

Optional additions include mushrooms, celery, leeks, green onions, scallions, bell peppers, spinach, and parsley. Choose a variety of additions without overdoing it; make sure there is still a good portion of bread spices to hold it all together!

Vegan Butternut Squash Stuffing with Jackfruit & Chickpeas

Meal Prep this Dish

Take some stress out of your busy Thanksgiving or holiday morning by prepping this dish beforehand. It can be prepped 1 or 2 days before and refrigerated or prepped even longer beforehand and frozen up to 2 months!

All you have to do for easy meal prep is to save the leftovers in an airtight container or bag and place in the fridge or freezer until you are ready to use. On the day of, mix a little extra egg replacer and veggie broth together and pour over the stuffing before baking.

Thawing tips: take out of the freezer 24-36 hours and place in the fridge to thaw overnight. On the day of, mix a little extra egg replacer and veggie broth together and pour over the stuffing before baking.

Butternut Squash Stuffing

From at

Prep: Cook: Yield: 10-15 ServingsTotal:

Vegan alternative to a Thanksgiving favorite

You'll Need...

  • 1 loaf Sprouted Grain Bread
  • 1 large Butternut Squash
  • 1 heaping Cup Mushrooms
  • 1 Red Onion
  • 1 Yellow Onion
  • 4 cloves Garlic
  • 2 large Leeks
  • 1 15oz can Chickpeas
  • 2 Cups Jackfruit (I used canned, you can use fresh too)
  • 2 Tbsp ground Sage
  • 2 Tbsp dried Rosemary
  • 2 Cups dried Cranberries
  • 3 Tbsp Neat Egg
  • 3 Cups Vegetable Broth & extra for cooking
  • 1/2 Cup Almond Milk


  1. Roast squash: Slice squash in half and scoop out seeds. Bake at 375ºF for 50-60 minutes until it's soft. When it's finished cooking, remove skin and slice into small cubes (it's okay if it's slightly mushy).
  2. Toast bread: Slice the full loaf of bread into 1/2 inch cubes. Place of a baking sheet and toast in oven at 300ºF for 10-20 minutes tossing every 5 minutes.
  3. Cook veggies: Chop the mushrooms, onions, garlic, and leeks. Add to a large saucepan with a splash of veggie broth and simmer for 5-8 minutes (add more broth as needed). Add the chickpeas, jackfruit, sage, and rosemary and cook for another 10-15 minutes (again adding more broth as needed).
  4. Mix the stuffing: In a large mixing bowl add the toasted bread cubes, roasted squash, veggie mixture, and cranberries (layer the ingredients so it's easier to mix). Mix until all ingredients are distributed evenly among each other.
  5. Make the egg wash: Combine the Neat Egg, measured veggie broth, and almond milk in a small mixing bowl and whip together until well combined. Pour over the stuffing mixture and carefully fold into the rest of the ingredients until the egg wash covers everything.
  6. Bake the stuffing: Add the wet stuffing mixture to a 9 x 13 x 2 in. baking pan (or multiple) leaving about 1/2 in. for the stuffing to 'grow.' Bake at 350ºF for 20-25 minutes adding more veggie broth 2-3 times as needed to keep the stuffing moist.

Additional Notes

See 'Meal Prep this Dish' above for tips on keeping, freezing, and reheating.

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The Plant-Based Difference: A Vegan Starter Guide & Healthy Living Handbook is now available! Check out more HERE!

xoxo Lexi

Vegan Butternut Squash Stuffing




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