Stuff and Nonsense

Stuffing has always perplexed me. By definition, shouldn’t it be inside of something? The dictionary uses ambiguous terms, like “material used to fill,” be it cotton batting inside a teddy bear or beans inside a burrito. Please explain to me why, then, when Thanksgiving rolls around, we lose all sense of spacial relationships and present so-called stuffing as a standalone, completely exposed side dish?

Granted, I never grew up with the stuff, so my confusion stems from inexperience. My family was never much for casseroles or any sort of hotdish to begin with, which is why our festive holiday table followed suit. Separate rolls, roasted vegetables, and plenty of gravy their own distinct dishes? Of course. Combined together? On the plate, sure, but not in the oven.

Devotees might be aghast at my unstuffed childhood, but I actually consider it advantageous in my later years, as I have no frame of reference to constrain my reckless creativity. That’s why I connected the dots between stuffing and… Cheeseburgers.

Before you click away in horror, hear me out. This is no White Castle fast food abomination, but a humble celebration of Americana. You’ve got your classic aromatics and seasonings, enriched with meatless grounds for protein, and bulked up with a bit of bread. Beefy broth soaks in to bind it all together, and a quick sprinkle of cheese on top seals the deal. Now, that doesn’t sound so crazy, does it?

The end results are a little bit Thanksgiving, a little bit backyard BBQ, and 100% comfort food. It’s a dish you could serve as a side for your grand feast, or simply make as the main feature any day of the week. If you had to go and put a dab of ketchup and a pickle on top, well… Who am I to judge?

Yield: Makes 6 - 8 Servings as a Side; 3 - 4 as an Entree

Cheeseburger Stuffing

Cheeseburger Stuffing

Served for Thanksgiving or any day at all, this hotdish combines the best parts of classic cheeseburger, from hearty meatless ground beef to sesame buns, and of course a generous topping of shredded vegan cheese.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 2 Tablespoons Vegan Butter or Olive Oil
  • 1 Yellow Onion, Diced
  • 2 Stalks Celery, Diced
  • 1 Clove of Garlic, Minced
  • 1 Tablespoon Fresh Sage, Minced
  • 1/2 Teaspoon Dried Thyme
  • 1/2 Pound Vegan Ground Beef (Such as Beyond, Lifelight, or Impossible)
  • 2 1/2 Cups Vegan Beef Broth (or Bouillion Powder Reconstituted in Water)
  • 1/2 Teaspoon Ground Black Pepper
  • 5 Ounces (About 2 - 3) Sesame Seed Rolls or Sturdy Hamburger Buns, Cubed
  • 1 Cup Vegan Cheddar-Style Shreds


    1. Preheat your oven to 350 degrees and lightly grease a 7 x 11-inch baking pan or casserole dish.
    2. In a large pot, heat the butter or oil over medium heat. Add the onion, celery, and garlic, sauteing until softened and aromatic; about 5 minutes. Add the sage, thyme, and pepper, stir to incorporate, followed immediately by the meatless grounds. Break up the "meat" with your spatula and cook until lightly browned.
    3. Deglaze the pan with the broth, scraping the bottom thoroughly to make sure nothing is left behind. Add salt to taste before folding in the cubed buns.
    4. Once everything is fully combined, transfer to your prepared baking dish and spread out into one even layer.
    5. Bake for 25 minutes, remove from the oven, and sprinkle cheese all over the top. Bake for an additional 10 minutes until the cheese is melted and the stuffing golden brown. Serve right away, while piping hot!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 223Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 753mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 14g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

8 thoughts on “Stuff and Nonsense

  1. Looks interesting–I mean tasty. I was wondering if it can be made with TVP instead of the pricier vegan ground meat. Any suggestions on how to substitute?

    1. Certainly! The general rule of thumb is for every pound of ground meat, use 1/3 lb of TVP rehydrated in 1 1/3 cups of boiling water or broth. I’d recommend either a vegan beef broth or using some soy sauce in the liquid in this case, of course. Allow at least 10 minutes before using as directed in the recipe.

  2. People always ask me how to get enough protein for a Vegan person who is into fitness, it can be done for sure with a little guidance, anyways, found this diet plan online if you are looking to build some muscles as a vegan, really helps, check this out if you like = )

  3. You gotta have stuffing, right?! Delicious. Love all the products on the market now to help us keep everything plant based. 10 years ago, a recipe like this would have been so much more difficult and you would have to make everything from scratch but now the companies are finally catching on. Vegan cheese, vegan butter and the list goes on. Do you happen to have a quick guide on your favorite products you use every day?

    1. It’s absolutely true! Even a year ago, I wouldn’t dream of posting such a thing for fear of it being inaccessible to the majority of readers. Now, these products are available everywhere! I don’t have an easy guide to my top picks, but now that you mention it, that’s a really good idea. I’ll work on adding one ASAP!

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