An easy to make ahead vegetarian loaf for the holidays with the taste of stuffing in every bite!

Easy Vegetarian Holiday Loaf

I love the potlucks that our church hosts twice a month! Not only is a great opportunity for fellowship and meeting new people, but I have found many great recipes from attending those potlucks over the years! A dear friend of mine brought this Vegetarian Holiday Loaf to a Thanksgiving potluck and we loved it!

She is responsible for a lot of the vegetarian recipes I’ve shared with you. I should probably start paying her royalties!

This recipe has Fri-Chik in it. If you are looking for recipes with Fri-Chik in it, than be sure to try Vegetarian Chicken Noodle Soup , Vegetarian Potato Corn Chowder , Vegetarian Chicken Pot Pie Noodle Skillet , Vegetarian White Bean Chili , and Vegetarian Pot Pie!

What You’ll Need

1 (12.5 oz) can Loma Linda Fri-Chik, Drained & Shredded

16 oz Cottage Cheese

2 tbsp Onion, Grated

2 tbsp Nutritional Yeast Flakes

2 tbsp Bragg’s Liquid Aminos

2 tsp McKay’s Chicken Seasoning

1/2 (6 oz) package Pepperidge Farm Herb Seasoned Classic Stuffing (Not Cubed)

1 cup Mushrooms (Saute’ if Using Fresh)

2 Eggs

Where to Find Loma Linda Fri-Chik

Amazon

Walmart (Not every location)

Atlantic Natural Foods Online

Store Locator

Country Life

How to Make Vegetarian Holiday Loaf

Preheat oven to 375 degrees. Spray 9 x 13 pan with non-stick spray and set aside.

Drain 1 (12.5 oz) can Fri-Chik and shred into a large bowl. Add 16 oz cottage cheese, 2 tbsp grated onion, 2 tbsp nutritional yeast flakes, 2 tbsp Bragg’s Liquid Aminos, 2 tsp McKay’s Chicken Seasoning, 1/2 (6 oz) package Pepperidge Farm Herb Seasoned Classic Stuffing (not cubed), 1 cup mushrooms (saute’ if fresh), and 2 eggs and mix until well combined.

Press evenly into prepared pan and cover with aluminum foil.

Bake for 40 minutes then remove foil and bake for additional 20 minutes or until browned.

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Vegetarian Stuffed Peppers

Vegan – You can easily make this vegan by swapping the cottage cheese for tofu cottage cheese and swapping the egg for a substitute such as Just Egg.

Tofu Cottage Cheese – Make by draining 16 oz block of tofu, then crumble into small curd size pieces. Combine well with 1 tsp salt, 1 tsp onion powder, 1/2 tsp garlic powder, and 3/4 cup vegan mayo.

Stuffing – Make sure not to use the cubed stuffing.

Mushrooms – Saute’ if using fresh mushrooms.

Bragg’s – If you don’t have Bragg’s Liquid Aminos, you can easily swap with soy sauce.