Easy Vegetable Stuffing Casserole

I swear it tastes more delicious than it looks! This is an easy vegan dinner ever! And because it has all these vegetables, it balances out the ‘cream’ and stuffing! 

To cut out the sodium and diary, I like to make my own Vegan ‘Cream’ of Onion for this that you can find here 👇🏼

Vegan ‘Cream’ of Onion
You can easily add chunks of chicken to it if you’re a meat eater. You can add them raw with the vegetable mixture and just make sure you cook the casserole long enough for the chicken to be cooked through. That’s why I made smaller chunks of chicken when I used to make it, that way they cooked faster. 


  • 1 box cornbread stuffing mix (plus the butter and water it requires on the package)
  • Vegan ‘Cream’ of Onion  or 1 can cream of mushroom soup 
  • 1 pkg frozen mixed vegetables 
  • 2 crowns broccoli (or you can do a frozen package) 
  • Salt and pepper to taste 


  1. Preheat oven to 375 degrees 
  2. Chop the broccoli and roast for about 15 minutes while you’re preparing the rest. 
  3. Defrost the frozen veggies and make sure to get rid of excess water.
  4. Prepare the stuffing according to the package or make your own homemade recipe. 
  5. Mix the vegan ‘cream’ of onion or cream of mushroom to your veggies. 
  6. Add a bit of salt and pepper to taste if it needs it and pour into a greased Casserole pan. 
  7. Top with your stuffing. 
  8. Bake on 375 about 20 minutes, until heated through.

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out /  Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )


    Connecting to %s