This Vegan Stuffing Recipe is packed with onion, celery, green apple, and sage. It’s crispy on the top and full of flavor. Perfect for your vegan Thanksgiving table this year.
Do you like stuffing? I feel like it’s one of those sides that some people love and others stay far away from. We’ve always loved stuffing at our Thanksgiving dinner and my husband is especially fond of the Stove Top version 🙂 I decided it was finally time to make my own Vegan Stuffing recipe and I’m so proud of it!
Traditionally, stuffing is cooked inside the turkey cavity, but most people just make it as a separate side dish these days. Since we don’t cook turkey for Thanksgiving, it’s a perfect side dish that packs so much savory flavor.
Vegan Apple-Sage Stuffing Recipe Ingredients
- Bread – You can use any bread you prefer for your stuffing. I first tested this recipe with sourdough bread, which I love, but the flavor kind of overpowered the other ingredients, so I ultimately went with white French bread, and it worked great. It’s mild in flavor but has great texture and holds up well.
- Onion and celery – Onion and celery are traditional in most stuffing recipes. They help add a nice savory flavor.
- Green apple and dried cranberries – I love a little tart sweetness in my stuffing. Sweet and savory is always a great flavor combo, especially around the holidays.
- Herbs and spices – I like to use dried poultry seasoning, fresh sage, and thyme.
- Vegetable broth – You don’t want to use too much liquid, but it’s important to have a little bit so the stuffing cooks together.
How To Make Vegan Stuffing
The main difference between vegan and non-vegan stuffing is that I don’t add eggs as a binder and use veggie broth instead of meat-based broth. Making stuffing has a few steps, but they’re all easy.
- Dice your bread into bite-size pieces. Either leave it out overnight on a sheet pan to get stale or bake it in the oven for 10-15 minutes until crispy. Add the bread to a large bowl.
- Preheat the oven to 425 degrees F. Heat a large skillet over medium heat and melt 1 tablespoon of butter. Add the onion and cook for about 2 minutes. Then add the celery, apple, dried cranberries, and a pinch of salt. Cook until the vegetables are softened, about 5 minutes.
- Add in the remaining 1 Tablespoon of butter, fresh herbs, poultry seasoning, salt, and pepper. Mix well and then add to the bowl of bread. Mix, pour in the vegetable broth, and mix again. I don’t like a lot of liquid in my stuffing, so I use 1 1/2 cups, but you can add more if you like.
- Pour the stuffing mixture into a large buttered baking dish and press down lightly. Optional: Place a few small dabs of butter on top of the stuffing and then cover the baking dish with foil. Bake covered for 30 minutes, then remove the foil and bake for an additional 30 minutes or until the stuffing is brown and crispy on top.
Tips for Make-Ahead Stuffing
We all know how stressful it can be to cook an entire Thanksgiving dinner in one day, so here are a few ways to save time cooking your vegan stuffing recipe:
- Leave your bread out the night before to get stale or crisp up your bread in the oven the day before. Since you want your bread to be hard and stale, I recommend doing this step a day or two early so it’s all ready to go.
- Cook the onion, celery, and apple mixture up to 2 days in advance. That way, on the day of, all you have to do is mix it with the bread and stock and bake it in the oven.
- You can also cut up the veggies a few days beforehand without cooking them, but I recommend not cutting up the apple until you’re going to cook the mixture because it will brown.
- Another way to prep this vegan stuffing ahead of time is to make the full recipe but only bake it for 30 minutes when it’s covered in foil. Remove from the oven and refrigerate until ready to bake and serve.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking for more Vegan Thanksgiving Day Recipes?
Best Simple roasted Brussels Sprouts
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Vegan Stuffing with Sage & Green Apple
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
- Diet: Vegan
Description
This Vegan Stuffing Recipe is packed with onion, celery, green apple and fresh sage! It’s flavorful and the perfect vegan side dish!
Ingredients
- 6–8 cups cubed bread, I used one loaf of French bread
- 2 tablespoons vegan butter, divided
- 1 yellow onion, diced
- 2 cups diced celery
- 1 medium sized green apple, small diced
- 1/2 cup dried cranberries
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 1/2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 1/2 cups vegetable broth
Instructions
- Dice your bread into bite size pieces. Either leave bread out overnight on a sheet pan to get stale or bake in the oven for 10-15 minutes until crispy. Add bread to a large bowl.
- Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and melt 1 tablespoon of butter. Add the onion and cook for about 2 minutes and then add the celery, apple and dried cranberries and a pinch of salt. Cook until vegetables are softened, about 5 minutes.
- Add in the remaining 1 tablespoon of butter, fresh herbs, poultry seasoning, salt and pepper. Mix well and then add to the bowl of bread. Mix together and then pour in the vegetable broth and mix again. I don’t like a lot of liquid in my stuffing so I just use 1 1/2 cups but you could use more if you like.
- Pour stuffing mixture into a large buttered baking dish and press down lightly. Optional: place a few small dabs of butter on top of the stuffing and then cover baking dish with foil. Bake covered for 30 minutes and then remove foil and bake for an additional 30 minutes, or until stuffing is browned and crispy on top.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Side, Vegan
- Method: Stovetop, Oven
- Cuisine: American
I love stuffing, but never tried a vegan version. Looks amazing, will try for certain
Thanks! It’s my favorite!