Looking for a different, savory holiday stuffing recipe that takes only 30 minutes? Then look no further than this plant-based Chorizo and Roasted Mushroom Herb Stuffing from Atlantic Natural Foods and Loma Linda.

Besides serving it as a side dish or using it as stuffing for a baked squash or plant-based roast, the folks at Atlantic Natural Foods suggest using it to stuff bread or rolls as well – we love that idea! Nothing says Thanksgiving or Christmas dinner quite like the flavors and aroma of stuffing. Prepared using Loma Linda’s hearty Chorizo and earthy mushrooms, this one is loaded with the goodness of herbs and tart cranberries.


1 can (15 oz.) Loma Linda Chorizo

4 cups sourdough bread (either use stale bread or toast fresh bread in the oven at 200oF for 30 mins)

2 tbsp vegan butter

1 tsp olive oil

1 medium onion, finely chopped

2 cups button mushroom, thinly sliced

2-3 spring onions, finely chopped

2 cloves of garlic, finely chopped

2 cups vegetable broth

Salt/pepper to taste

1/2 cup vegan cheese of your choice (parmesan is recommended)

Handful of dried cranberries

Handful of toasted Pine nuts

1 tbsp each of fresh rosemary, thyme and oregano

1/2 cup fresh parsley, finely chopped


Preheat the oven at 375oF and grease a baking dish.

In a pan, heat the vegan butter and olive oil. Add chopped mushrooms and onions. Saute on medium flame till caramelized.

Next, add in the spring onions, garlic cloves, Loma Linda’s Chorizo and herbs. Add salt and black pepper as per taste and saute for a few more minutes. Remove from the flame and keep aside.

In a separate bowl, mix the vegetable broth, dried cranberries, parmesan cheese and toasted bread. Combine. Add the mushroom onion mix to this mixture.

Pour the mix into the baking dish and bake for 20-25 minutes. Serve immediately.

Atlantic Natural Foods

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