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Casserole dish filled with vegan stuffing with cranberries

Vegan Stuffing Recipe with Cranberries


  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings, as a side 1x

Description

Try our vegan stuffing recipe, with crunchy bread, juicy cranberries, and wholesome herbs. It’s the perfect plant-based side for your Holiday meal!


Ingredients

Scale

 

To serve:

  • Fresh herbs, such as parsley, rosemary, sage and thyme, finely chopped

Instructions

  1. Preheat oven to 375F/190C and have a large casserole dish handy.
  2. 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.
  3. 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.
  4. 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.
  5. 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