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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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