We’ve all heard of oyster stuffing, so why not kelp? This totally new take on a classic is bursting with that umami goodness you want in a stuffing, but satisfies all of the vegan (and non-vegan) guests at the table. 

Made with all easy-to-find ingredients (Janet picked these all up at Sprouts Farmers Market!), and our superfood fresh kelp from Maine, you’ll love the hearty, nourishing, and all-new version of everyone’s favorite side dish. Now we’re off to add kelp to mashed potatoes… hmmmm, not a bad idea!

Savory Vegan Kelp Stuffing Recipe
by: Munch Meals by Janet

Prep Time: 25 min

Cook Time 25 min

Total Time: 50 min


  • 4 medium carrots
  • 3 large celery stalks
  • 3 tbsp vegan butter
  • 4 tsp olive oil, divided
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 medium red onion
  • 8 oz. crimini mushrooms
  • 1 14 oz. ciabatta loaf
  • 3 large garlic cloves
  • ½ tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried tarragon
  • ¼ tsp ground thyme
  • 1 tbsp nutritional yeast
  • 2 sprigs fresh oregano, finely chopped
  • ½ cup (packed) Atlantic Sea Farms Ready-Cut Kelp
  • 2 to 2 ½ cups vegetable broth
  • 2 tbsp fresh parsley, finely chopped


Preheat oven to 375 degrees F (convect/fan). Cut carrots and celery in a small dice. Add carrots and celery to a large pan over medium heat with vegan butter, 3 tsp of olive oil, kosher salt, and pepper. Stir, cook for 6 to 7 min.  Meanwhile, finely chop red onion and chop mushrooms and add them to the pan. Cook another 14 to 15 min, stirring periodically.

While vegetables are cooking, cut ciabatta into 2 cm cubes and spread out on a large baking tray. Spray cubes with a bit of oil and season with salt and pepper. Place tray into oven for 10 min, toss, and cook another 7 to 10 min until lightly golden brown.

Mince garlic and add it to the pan. Cook another min, then stir in chili powder, garlic powder, dried basil, dried tarragon, ground thyme, and nutritional yeast. In a large mixing bowl, add ciabatta, vegetable mixture, fresh oregano, and kelp. Gently stir the mixture. Stir in vegetable broth gradually, ½ cup at a time as bread absorbs the broth. You want the mixture to be not too dry or wet. 

Lightly grease a baking pan. Transfer mixture to the pan. Cover with foil and bake for 10 min, remove cover, and bake another 12 to 15 min until golden brown.