High-Protein Vegan Thanksgiving Stuffing Muffins (Crispy Edges, Cozy Center)

If you love the toasty corners of classic stuffing, these high-protein vegan Thanksgiving stuffing muffins give you twelve golden edges in every bite. Because we toast the bread first and fold in savory aromatics (plus optional vegan sausage), the result tastes nostalgic yet wonderfully plant-forward. Meanwhile, flax “eggs” hold everything together so each muffin lifts cleanly from the liner—perfect for plating, passing, and, most importantly, savoring.

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Why You’ll Love These High-Protein Vegan Thanksgiving Stuffing Muffins

• Edge-to-edge crispiness: Baking in a muffin tin creates maximum crunchy bits; consequently, every serving feels special.
• Streamlined holiday timing: You can toast, sauté, and mix ahead; then bake right before dinner.
• Protein-flexible: With flax and nutritional yeast they’re satisfying; however, add vegan sausage for a bigger protein boost.
• Gluten-friendly options: Simply use GF bread and, therefore, the whole dish stays celebration-ready for everyone.
• Meal-prep smart: They reheat beautifully, so leftovers become an effortless next-day win.

What You Need To Make High-Protein Vegan Thanksgiving Stuffing Muffins

• Bread: 200 g / ~7 oz (use your favorite—GF or low-carb buns both work), cut into small cubes
• Vegan butter: 1 tbsp / 14 g
• Celery, diced: ⅓ cup / 35 g
• Carrot, diced: ⅓ cup / 40 g
• Onion, diced: ⅓ cup / 50 g
• Vegan sausages (optional): 3 links, finely diced (about 255 g / 9 oz total)
• Vegetable bouillon paste: 1 tbsp / 18 g + 1 cup / 250 mL water
• Flax meal: 2 tbsp / 14 g + ¼ cup / 60 mL water (for flax “egg”)
• Fresh parsley, chopped: ¼ cup / 15 g
• Nutritional yeast: 1 tbsp / 5 g
• Garlic powder: 1 tsp / 3 g
• Black pepper: 1 tsp / 2 g
• Fine salt: ½ tsp / 2 g

Tip: For deeper holiday flavor, you can add ½–1 tsp dried sage or poultry-style seasoning; however, taste your bouillon first so it doesn’t get too salty.

Ingredient Substitutions

• Bread: Use gluten-free sandwich bread or cornbread; alternatively, sourdough adds tang and structure.
• Fat: Swap vegan butter for olive oil; nevertheless, butter gives slightly richer browning.
• Bouillon: Use 1 cup (250 mL) vegetable broth instead; then adjust salt as needed.
• Protein add-ins: If not using sausage, consider ½ cup (60 g) toasted walnuts or ½ cup (80 g) cooked lentils for extra protein and texture.

Make My Entire Vegan Thanksgiving Spread

• Tofu Schnitzel (Main Protein!)
• Cranberry Cherry Sauce 
• Cozy Vegan Mashed Potatoes and Gravy
• Broccoli Steaks
• Chocolate Pecan Pudding

 

High-Protein Vegan Thanksgiving Stuffing Muffins: Recipe Card

• Yield: 9 stuffing muffins
• Prep Time: 20 minutes
• Cook Time: 40–45 minutes (including toasting)
• Total Time: 60–65 minutes
• Oven: 350°F / 175°C

Approximate Macros (per muffin, without sausage):

• Calories: ~85 kcal
• Protein: ~3.6 g
• Carbohydrates: ~11.5 g
• Fat: ~2.8 g

Approximate Macros (per muffin, with 3 vegan sausages):

• Calories: ~152 kcal
• Protein: ~8.9 g
• Carbohydrates: ~13.6 g
• Fat: ~6.8 g

How we calculated it: Estimates based on 200 g bread, 14 g vegan butter, aromatics, bouillon, 14 g flax meal, and seasonings; additionally, the “with sausage” version includes three average vegan links. Since brands vary, adjust if tracking closely.

Ingredients List for High-Protein Vegan Thanksgiving Stuffing Muffins

• 200 g / ~7 oz bread, cubed (GF and low-carb option I love)
• 1 tbsp / 14 g vegan butter
• ⅓ cup / 35 g celery, diced
• ⅓ cup / 40 g carrot, diced
• ⅓ cup / 50 g onion, diced
• 3 vegan sausages (optional), ~255 g / 9 oz, finely diced (I like Field Roast but not GF)
• 1 tbsp / 18 g vegetable bouillon paste + 1 cup / 250 mL water
• 2 tbsp / 14 g flax meal + ¼ cup / 60 mL water
• ¼ cup / 15 g fresh parsley, chopped
• 1 tbsp / 5 g nutritional yeast
• 1 tsp / 3 g garlic powder
• 1 tsp / 2 g black pepper
• ½ tsp / 2 g fine salt

Instructions 

1. Toast the bread: Preheat oven to 350°F / 175°C. Line a baking tray with parchment. Spread 200 g / ~7 oz cubed bread in a single layer; then bake 18–20 minutes, until browned and crisp. Remove; set aside.
2. Sauté aromatics: Meanwhile, warm a large skillet over medium heat. Add 1 tbsp / 14 g vegan butter, then celery, carrot, onion, diced sausage (if using), and a pinch of salt. Sauté 7–8 minutes, until veggies soften and sausage browns lightly. Turn off heat but keep the pan on the stovetop.
3. Hydrate the base: Stir 1 tbsp / 18 g bouillon paste into 1 cup / 250 mL hot water. Add toasted bread cubes and parsley to the pan; then pour in the bouillon. Mix gently until evenly moistened. Let sit 5–10 minutes, until most liquid is absorbed.
4. Bind the mixture: In a small bowl, whisk 2 tbsp / 14 g flax meal with ¼ cup / 60 mL water; let thicken 2–3 minutes. Pour into the pan; then add nutritional yeast, garlic powder, black pepper, and salt. Fold until well combined but not mushy.
5. Portion: Line a muffin tin with 9 paper liners. Scoop the stuffing evenly into each liner. Using the bottom of a small cup, press down firmly so each muffin is compact.
6. Bake: Return to the oven and bake 22–25 minutes, until deeply golden on top and crispy around the edges. Finally, cool 5 minutes in the pan before serving so they set.

Make-ahead strategy: Toast bread and sauté aromatics up to 24 hours in advance; store separately. Then, just before dinner, hydrate, bind, and bake—so service stays smooth.

Share Your Thoughts on High-Protein Vegan Thanksgiving Stuffing Muffins

I’d love to hear how these high-protein vegan Thanksgiving stuffing muffins fit on your menu. Did you go sausage-loaded or nutty-lentil? Additionally, tell us which gravy you paired them with so others can mix and match confidently.

Frequently Asked Questions (FAQ) About High-Protein Vegan Thanksgiving Stuffing Muffins

Can I make these stuffing muffins gluten-free?
Yes. Use GF bread and check that your bouillon and sausages (if using) are certified GF. Consequently, the texture stays crisp and satisfying.

Do they hold together without eggs?
Absolutely. The flax meal + water mixture works as a binder; moreover, toasting the bread first helps the structure.

How can I add more protein?
Include the vegan sausages, or fold in ½ cup (80 g) cooked lentils or ½ cup (60 g) toasted walnuts. Additionally, serve with a white bean or my mushroom gravy for extra protein.

Can I bake them in a pan instead of a muffin tin?
Yes. Press the mixture into a greased 8-inch / 20-cm square pan and bake 25–30 minutes, until the edges are crisp and the center is set.

How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat at 375°F / 190°C for 8–10 minutes to re-crisp; meanwhile, air-fry at 360°F / 180°C for 5–6 minutes.

Can I freeze stuffing muffins?
Definitely. Freeze baked muffins on a tray until solid; then store in a freezer bag for up to 2 months. Reheat from frozen at 375°F / 190°C for 15–18 minutes.