• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dora's Table
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About Dora
    • Recipes
    • Ebooks
    • Food Photography
      • Portafolio
    • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Dinner Recipes » Vegan Chorizo Chestnut Stuffing

    Vegan Chorizo Chestnut Stuffing

    Published: Nov 18, 2016 · Modified: Jul 4, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. The chorizo adds a vegan Mexican twist on the traditional stuffing. It is spicy, savory, and filled with sage, chestnuts, and aromatics. Many years ago my husband told me that Thanksgiving was the only meal I wasn't allowed to mexicanize, since it was an American tradition, but one year I added chorizo to the stuffing instead of sausage and it was a big hit. We have prepared it like this ever since. This is the first year however, that I made a vegan version and it was also a huge success! (My husband is not vegan and can sometimes approach vegan food with caution.)

    Vegan chorizo chestnut stuffing in a saucepan.

    Vegetable broth being poured over vegan chorizo chestnut stuffing in a saucepan.

    Thanksgiving has never really been my holiday. I guess because we don't have it in Mexico, so I have only just started celebrating it. I do however enjoy the company. This year we will be celebrating with one of the families from our homeschool group. The group has been incredibly supportive and helpful. Without them I don't think I would've lasted this long. Oh homeschooling! It is beautiful and difficult at the same time, but I know we made the right choice for our family at this time.

    Vegan chorizo chestnut stuffing in a red baking dish.

    We are gearing up for Christmas here at home and the blog. Next week I will finish photographing the rest of the recipes for the year so I can enjoy some time off for Christmas with the family. My two year old is so excited for Christmas this year, that every time we see a Christmas decoration she gets all giddy and starts jumping up and down while screaming " Christmas, it's Christmas!". My 7 yr. old can't stop talking about all the pokemon Santa is going to bring him. All I want for Christmas is to enjoy my family in Mexico. It has been one year since we were there, so you can imagine how much I miss them. I hope you enjoy a wonderful Thanksgiving with your family and friends this year!

    Vegan chorizo chestnut stuffing on a white plate with the red baking dish in the background.

    The Recipe: Vegan Chorizo Chestnut Stuffing

    I have used sourdough bread, but any bread will do. You can buy your vegan chorizo or make it with this recipe, which is the one I used. You can also use any unsweetened plant milk, but I used homemade almond milk. The chestnuts you can roast them yourself or buy the already packaged ones. Enjoy!

    This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.
    Save Recipe Go to Recipe Box
    5 from 3 votes

    Vegan Chorizo Chestnut Stuffing

    This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. The chorizo adds a vegan Mexican twist on the traditional stuffing.
    Pin Recipe Print Recipe
    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Course: Side Dish
    Cuisine: Mexican
    Servings: 6 servings
    Calories: 211kcal
    Author: Dora S.

    Ingredients

    • 1 (7 cups) loaf Sourdough, bread cut into large cubes
    • 1 Carrot, large chopped
    • 2 Celery stalks chopped
    • 1 Onion, yellow chopped
    • 8 oz. Vegan chorizo (see note)
    • ⅓ cup Roasted chestnuts chopped
    • 1 tsp. Sage, fresh chopped
    • 1 Flax egg (1 tbsp. groung flax seed + 2 1/2 tbsp. water)
    • 1 cup Almond milk, unsweetened
    • 1 cup Vegetable stock
    • ½ tsp. Salt
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375F.
    • Spread cubed bread on a sheet pan and toast in oven, about 5 min. Set aside.
    • Puree carrot, onion, and celery in a blender or food processor until it becomes a fine pulp.  Set aside.
    • Set a large sauté pan to medium heat and add chorizo. Cook vegan chorizo stirring frequently until slightly brown, about 5-7 min. Remove from pan and set aside.
    • Add vegetable puree to sauté pan, reduce heat to low, and cook until almost dry, about 7 minutes. Remove from pan and set aside.
    • In a large bowl combine chorizo, vegetable puree, bread, 1/3 cup of chestnuts, and chopped sage.
    • In a medium bowl combine 1 tbsp. ground flax seed and 2 ½ tbsp. of water and let sit for 5 minutes. Pour in vegetable stock, salt, and almond milk and whisk well. Pour this over bread mixture and fold to combine.
    • Place mixture in an 8 x 12 baking dish, and bake for 30 min. uncovered, or until top is golden brown.

    Notes

    I have used sourdough bread, but any bread will do. You can buy your vegan chorizo or make it with this recipe, which is the one I used. You can also use any unsweetened plant milk, but I used homemade almond milk. The chestnuts you can roast them yourself or buy the already packaged ones.
     

    Nutrition

    Calories: 211kcal | Carbohydrates: 30g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 816mg | Potassium: 351mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1839IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 3mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    This vegan chorizo chestnut stuffing is a great option for your vegan Thanksgiving this year. It is spicy, savory, and delicious.

    « Vegan Frijoles Charros Recipe (Mexican Cowboy Beans)
    Jeni's Vegan Mexican Cookbook & Roasted Poblano Hummus »

    Reader Interactions

    Comments

    1. Dana

      November 13, 2020 at 4:50 am

      5 stars
      Delicious! My husband is from Mexico so I am always seeking authentic recipes that we can enjoy. Your Pan de Muerto is a family favorite.

      Reply
    2. Cheyenne

      November 23, 2017 at 4:26 pm

      I switched to a vegan diet only two months ago, and I was worried I would feel deprived on Thanksgiving. But this was AMAZING. Thank you, thank you, thank you!!

      Reply
      • dorastable

        March 03, 2018 at 5:02 pm

        Glad you like it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome. I'm so happy you're here.

    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Comforting Soups

    These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.

    Tomatillo Poblano White Beans (The Ultimate Vegan Cookbook for Your Instant Pot)

    Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are large, and deep green

    Roasted Chile Poblano Soup - Vegan

    bowl of chipotle tomato soup with a gold and black spoon

    Smoky Chipotle Vegan Tomato Soup

    This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.

    Spicy Vegan Tortilla Soup

    Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

    Vegan Caldo de Res

    vegan pozole in a white and blue talavera bowl on top of a linen napkin with a spoon digging in

    Jackfruit Vegan Pozole Rojo

    See More;

    Subscribe

    Join the community and get the Our Vegan Mexico Ebook!! 32 authentic vegan Mexican recipes

    Privacy Policy

    Popular Posts

    birria taco being dipped in broth

    Vegan Birria Tacos

    cantaritos locos on a blue and white background with grapefruit halves

    Cantaritos Locos

    a close up of the vegan flan covered in caramel

    Vegan Flan

    How to Make Sopa de Fideo

    This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are pureed in a molcajete.

    Salsa Molcajeteada

    Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

    Homemade Vegan Chorizo

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme