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Vegan Thanksgiving Stuffing

This vegan Thanksgiving stuffing is full of rich, earthy flavors and fresh herbs, certain to be a crowd-pleaser at your holiday table! I originally posted this recipe in 2015, and am reposting it now with clearer, easy to follow instructions!

Keyword mushrooms, rosemary, stuffing, Thanksgiving, vegan
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes


  • 1 Cup Millet
  • 2 1/2 Cups Vegetable Broth
  • 2 Cups Cremini Mushrooms roughly chopped
  • 1 Medium White Onion diced
  • Neutral Vegetable Oil for sauté
  • 4 Cloves Garlic minced
  • 1 Tbs Dried Parsley
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Thyme
  • 2 Tbs Fresh Rosemary chopped
  • 1/2 Cup Fresh Parlsey chopped
  • Generous Pinch Salt + Pepper to taste
  • Roasted Pumpkin Seeds optional


  1. Start by bringing a pot to medium heat. Add in your millet dry, and toast for about 3-5 minutes, or until millet is fragrant. Stir a few times to prevent burning.

  2. Then, add in the vegetable broth. Bring to a boil, then simmer for 20-25 minutes until broth is completely absorbed. If millet is still al dente at this point, add in another 1/4 cup broth and cook until absorbed.

  3. When millet is done, take off the heat and keep covered for about 10 minutes, so all the liquid can absorb.

  4. Bring a large sauté pan to medium heat. Add in the mushrooms and onion, and sauté for about 15-20 minutes, or until onions are completely soft.

  5. Then, add in the herbs and garlic, and sauté for another 1-2 minutes.

  6. Add the millet into the pan and stir everything to combine.

  7. Add in a very generous pinch of salt and pepper and taste to make sure it's to your liking. Then, add in the chopped parsley and roasted pumpkin seeds, if desired.

  8. Serve, and enjoy!