The Best Vegan Stuffing Recipe

Introduction

This vegan stuffing is packed with delicious flavors and textures that will impress everyone at your table. Made with sourdough baguette, fresh herbs, and savory vegan sausage, it’s the perfect side dish for any holiday meal or cozy dinner.

Ingredients

• 1 ½ sourdough baguettes, diced
• ⅓ cup of vegan butter
• 1 medium yellow onion, diced
• 2 ribs of celery, thinly sliced
• 1 large granny smith apple, diced
• 2 links of your favorite vegan sausage, diced
• 1 ½ tablespoons of chopped fresh sage
• 3 teaspoons of chopped fresh rosemary
• 1 teaspoon of chopped fresh thyme
• ⅓ cup minced fresh parsley
• ¾ cup of dried cranberries
• 1 ¾ cups of vegetable broth

Instructions

1. Step 1: In a large half sheet baking pan, spread out the diced baguette and allow it to dry out overnight.
2. Step 2: The next day, preheat the oven to 350 degrees F. Place the baking sheet in the oven and bake the bread cubes for 8 to 10 minutes. Remove from heat and set aside.
3. Step 3: In a large skillet over medium heat, melt the vegan butter. Add the onion, celery, apple, and vegan sausage. Sauté for 5 to 7 minutes, or until the vegetables are tender.
4. Step 4: Stir in the sage, rosemary, and thyme, and cook for 1 minute. Remove from heat and transfer this mixture to a 9×13 casserole dish along with the toasted bread cubes.
5. Step 5: Stir in the parsley and dried cranberries. Drizzle the vegetable broth over the mixture and mix well to combine.
6. Step 6: Cover the casserole with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes until the top is golden brown.

Tips & Variations

• For extra flavor, toast the herbs briefly in the vegan butter before adding vegetables.
• Use gluten-free bread if you need a gluten-free version of this stuffing.
• Swap dried cranberries for dried cherries or raisins for a different fruity note.
• If you prefer a traditional flavor, omit the vegan sausage and add extra vegetables or nuts like walnuts or pecans.

Storage

Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350 degrees F wrapped in foil until heated through. You can also freeze the stuffing for up to 1 month; thaw it overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stuffing without vegan sausage?

Yes, you can omit the vegan sausage and increase the vegetables or add nuts for texture and flavor. The herbs and apple keep this dish flavorful even without sausage.

Is it necessary to dry out the bread overnight?

Drying the bread overnight helps the cubes absorb the broth better without becoming soggy. If short on time, you can toast the bread cubes longer in the oven to achieve similar results.

The Best Vegan Stuffing Recipe

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★★★★★

4.6 from 78 reviews

• Author: Rafael
• Total Time: Overnight drying plus 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This Best Vegan Stuffing recipe features a flavorful combination of sourdough bread, vegan sausage, fresh herbs, and dried cranberries, making it a perfect plant-based side dish for holiday meals or everyday dinners. The bread is dried and toasted for the ideal texture, then mixed with sautéed vegetables and herbs before being baked to golden perfection.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ sourdough baguettes, diced
• ¾ cup dried cranberries
• 1 ½ tablespoons chopped fresh sage
• 3 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• ⅓ cup minced fresh parsley

Wet Ingredients and Produce

• ⅓ cup vegan butter
• 1 medium yellow onion, diced
• 2 ribs celery, thinly sliced
• 1 large granny smith apple, diced
• 1 ¾ cups vegetable broth

Protein

• 2 links vegan sausage, diced

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Instructions

1. Dry the Bread: Spread the diced sourdough baguette evenly on a large half-sheet baking pan and let it dry out overnight to remove moisture and prepare it toasting.
2. Toast the Bread: Preheat the oven to 350°F (175°C). Bake the bread cubes for 8 to 10 minutes until lightly toasted and crisp. Remove from oven and set aside.
3. Sauté Vegetables and Sausage: In a large skillet over medium heat, melt the vegan butter. Add diced onion, thinly sliced celery, diced apple, and diced vegan sausage. Sauté for 5 to 7 minutes until the vegetables are tender and sausage is heated through.
4. Add Herbs: Stir in fresh chopped sage, rosemary, and thyme into the skillet and cook for an additional 1 minute to release their flavors. Remove from heat.
5. Combine Ingredients: Transfer the sautéed mixture to a 9×13 casserole dish and add the toasted bread cubes. Stir in minced parsley and dried cranberries. Drizzle vegetable broth over the mixture and mix well to combine all ingredients evenly.
6. Bake the Stuffing: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake uncovered for an additional 15 minutes until the top is golden brown and slightly crisp.

Notes

• Drying the bread overnight ensures the stuffing absorbs the broth without becoming soggy.
• Feel free to substitute vegan sausage with your preferred brand or omit for a simpler version.
• Fresh herbs can be substituted with 1 teaspoon each of dried herbs if fresh are unavailable, but fresh herbs provide the best flavor.
• Leftover stuffing can be refrigerated for up to 3 days and reheated in the oven.
• For a gluten-free version, substitute the sourdough baguette with gluten-free bread cubes.

• Prep Time: 15 minutes (plus overnight drying)
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: vegan stuffing, vegan holiday dish, vegan side dish, sourdough stuffing, plant-based stuffing, vegan sausage stuffing