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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!
5 from 6 votes
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


  • 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.
  • 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.
  • When millet is done, take off the heat and keep covered for about 10 minutes, so all the liquid can absorb.
  • 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.
  • Then, add in the herbs and garlic, and sauté for another 1-2 minutes.
  • Add the millet into the pan and stir everything to combine.
  • 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.
  • Serve, and enjoy!
Keyword mushrooms, rosemary, stuffing, Thanksgiving, vegan