This easy recipe is all about (vegan) stuffing! Which is kind of funny, because we’re not going to stuff it into anything 😉. Instead, like many others, we’re going to serve our stuffing on the side, like a casserole. If you’ve experienced Thanksgiving dinner in Northern America, you’ll be familiar with the concept. Preparing a stuffing recipe this way lets us focus on the crispy bread, wholesome herbs, and delicious cranberries we’re putting in it!
To Stuff or Not to Stuff?
A lot of people (not just vegans) serve their stuffing recipes without actually “stuffing” them into anything! It’s hard to say where this tradition started – perhaps someone just realized that stuffing is delicious all by itself? Or, maybe they wanted to avoid food poisoning (a risk that comes with stuffing poultry).
In any case, it’s no problem to vegan-ize this kind of stuffing recipe. It’s easy to find crusty bread with no animal ingredients. Also, tasty veggie broth options are easy to come by. The rest of the stuffing ingredients are all herbs, spices, and vegetables. Assembling a vegan stuffing recipe couldn’t be easier!
How to make Vegan Stuffing
Like we said, our vegan stuffing recipe is easy! First, add a little olive oil or non-dairy butter to a pan. Then add chopped onions, carrot, celery, butternut squash, garlic, salt, pepper, and some delicious earthy Herbs de Provence.
Sauté all of these ingredients until the veggies are soft. After the veggies are done, it’s time to add the veggie broth.
Then, either chop or tear a stick of french bread (or similar bread) into chunks (day old/stale bread is fine for a stuffing recipe). Keep the bread pieces a bit larger than bite-sized for the best effect. Next, mix the bread with the broth and veggies, while also adding some dried cranberries and chopped walnuts. Finally, mix all of this together and tip the whole thing into a casserole dish.
Getting a Crunchy Texture
Before you put this in the oven, make sure the bread chunks are “peeking” out of the broth. This will expose them to the heat and make sure they go crunchy. Now dot with non-dairy butter and place the stuffing in the oven.
TIP: if you want even more crunch, also sprinkle the top of the stuffing with bread crumbs.
All you need to do now is bake your stuffing at 375F until the bread is crunchy. Once cooked, sprinkle with fresh herbs (earthy herbs like parsley, rosemary, thyme and sage work well), and serve immediately alongside your Holiday spread, or any time you need a pep up on a cold night.
We hope you enjoyed this Vegan Stuffing Recipe. If you tried it, please let us know what you think with a comment and rating. Every bit of feedback helps make The Plant Riot even better.Print
Vegan Stuffing Recipe with Cranberries
Try our vegan stuffing recipe, with crunchy bread, juicy cranberries, and wholesome herbs. It’s the perfect plant-based side for your Holiday meal!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings, as a side 1x
- 2 tablespoons olive oil or non-dairy butter
- 4 garlic cloves, minced
- 3 celery sticks, finely sliced
- 2 carrots, finely chopped
- 1 large onion (1lb / 450 grams), finely chopped
- 1 cup butternut squash, cut into small cubes
- 2 teaspoons Herbs de Provence
- 3 cups vegetable broth
- 1 baguette (around 8 cups), cut or torn into pieces
- 1/2 cup dried cranberries
- 1/2 cup walnut pieces, toasted
- 1/3 cup panko bread crumbs (optional)
- 2 tablespoons non-dairy butter, chopped
- Salt and pepper, to taste
- Fresh herbs, such as parsley, rosemary, sage and thyme, finely chopped
- Preheat oven to 375F/190C and have a large casserole dish handy.
- Heat a large pot over medium heat. Add olive oil or non-dairy butter, garlic, celery, carrot, onion, butternut squash, Herbs de Provence, salt and pepper. Sauté until vegetables are soft, then add vegetable broth, stir well.
- Next, add the bread pieces, dried cranberries and toasted walnuts into the pot of broth and veggies. Stir well to combine. Taste and adjust seasoning as needed.
- Tip the stuffing into a large casserole dish and spread out evenly. Ensure some bread pieces are “peeking” out, as this will expose the bread to the heat and make sure they go crunchy. Sprinkle with panko bread crumbs (for added crunch), and dot with non-dairy butter.
- Bake stuffing for 30 minutes or until golden brown. Remove from oven, sprinkle with fresh herbs and serve while warm.
Keywords: vegan stuffing recipe, stuffing recipe bread, stuffing with cranberries, The Plant Riot
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