Lentil Walnut Stuffing

Ah, stuffing. The main reason I look forward to Thanksgiving food. It was my favorite as a child and while other sides are close contenders, still is now! I love the texture and flavor of a classic stuffing both on Thanksgiving Day, and afterward mixed with protein and veggies for new meal creations.

lentil walnut stuffing

Disclosure: This post is sponsored by Sprouts Farmers Market, with whom I will be showcasing this recipe. Ingredients may be purchased at any store to make on your own, and all opinions are mine!

If you’re in the Philadelphia area, I’ll be demoing this recipe, plus my popular Maple Roasted Brussels, Butternut and Cranberries and new Garlicky Baby Kale this Wednesday, November14 at 5:30 PM at the brand new Sprouts! You’ll get to try samples of everything I make and leave with a reusable bag, Sprouts brand coconut cream (I’ll show you how to make a maple whipped cream with it)  and a coupon for a surprise product. I’ll be sharing nutrition tips and there will be gift card giveaways!

vegan sausage stuffimg

How to use stuffing leftovers:

  • Baked egg and stuffing muffins. Pressed against the sides in a muffin tin with an egg dropped inside, then baked.
  • Pan crisp to pair with eggs and leftover thanksgiving veggies.
  • Mixed with turkey and cranberry sauce, of course.
  • Stuff acorn or delicata squash, then bake.
  • Thanksgiving leftover sandwich. Bread on bread, I know, but don’t knock it til you try it (stuffing, turkey & cranberry sauce)
  • Stuffing waffles! Seriously. Just pack it into the waffle iron, press for a bit and then top with a fried egg and your favorite sauce.
  • Stuffing and squash stuffed peppers.

Have one to add? Comment below!

Lentil Walnut Stuffing

Vegan. Serves 10-14
vegan walnut meat stuffing


  • 12 Cups of cubed, whole grain bread
  • 2 Cups cooked green lentils
  • 1 tbsp olive oil
  • 2 Cups walnuts
  • 4 tbsp Miyokos cultured vegan butter
  • 2-3 cloves garlic, minced
  • 1 small-medium yellow onion, diced; about 1 cup
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced carrot
  • Salt & pepper
  • 2 tbsp fresh sage
  • 1/2 tbsp fresh oregano
  • 4 Cups vegetable broth


  • Toast walnuts in the oven at 350 for 10 minutes
  • While walnuts are toasting, heat butter in a large saucepan over low-medium.
  • Add garlic, stir and cover for 1 minute. Add onion, celery and carrot, stir and cover for 5-7 minutes, or until onions are translucent in color.
  • Once walnuts come out of the oven, let sit as you add the lentils and olive oil to the food processor. Add the walnuts, and pulse several times, until a “meaty” texture is formed.
  • Add the lentil-walnut meat to the pan along with the herbs and spices. Stir well and remove from heat.
  • Add the cubed bread to a large mixing bowl along with the mixture from the pan. Toss before pouring over 3 cups of the vegetable broth. Stir well, until all of the liquid has been absorbed. Pour over the last cup of broth and stir.
  • After greasing a 9×12 (or similar sized) baking dish with oil or more vegan butter, pour mixture in and bake, covered with foil, for 40 minutes.
  • Increase heat to 425 and remove foil. Bake an additional 12-15 minutes.

6 thoughts on “Lentil Walnut Stuffing

  1. I love pairing lentils and walnuts for flavor and texture. Looks delicious, and how fun to be able to do a live recipe demo!

  2. Stuffing is my favorite side at Thanksgiving! I love how you boosted this with the lentils. It could pretty much be a main meal with that addition lol. Hope all is well with the baby! I see that you’ve re-designed your site too! Impressive with a new little one!

  3. Pingback: 25 + Thanksgiving Side Dishes You’ve Got to Try – Ashley Munro Nutrition

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