Thanksgiving is upon us and Christmas will be soon to follow. Holiday dinners are one of my favorite things. I love bonding with family and friends over delicious food. I also love sharing amazing vegan recipes like this one with people who can’t believe how good vegan food can taste. Many meat-eaters are used to sausage or something similar in their stuffing recipe, but with this easy vegan stuffing, you won’t need any meat to impress them.
Just like the real thing, this vegan stuffing is super fragrant and loaded with flavor. Stuffing is often people’s highlight of a holiday dinner and this one pairs great with a roast. If you’re looking for a vegan roast too, you should check out this Festive Nut Roast recipe I created last holiday season. I love to top this vegan stuffing recipe with vegan gravy and mash, like these Caramelized Onion & Garlic Thyme Mashed Potatoes.
Other holiday recipes you’ll love:
If you’re looking for more holiday dinner inspiration, here are some additional recipes that you can wow your guests with:
- Creamy Lentil Phyllo Dough Crusted Casserole
- Crunchy Green Bean Casserole
- Simple Spring Cranberry Apple Crisp
- Creamy & Fragrant Pumpkin & Sage Vegan Bechamel
Cranberries make this vegan stuffing
Cranberries are such an amazing berry for the holidays. Nothing seems more festive than these bad boys and they add so much flavor in this easy stuffing recipe along with the sage, thyme, and other herbs. For this recipe, I used Patience Fruit & Co’s frozen cranberries. Cranberries freeze extremely well, and Patience Fruit & Co practices organic farming, meaning these are the best of the best, and you can feel good about what you’re eating.
Patience takes such pride in the berries they produce, and they’re local to Canada. They seriously are so dedicated to their products and their community that I literally sent them a DM today and they took a while to get back because they were out planting trees with kids from elementary school.
For this vegan stuffing, the cranberries add a lovely pop of tart flavor and are really great for balancing the salty earthy flavors in this recipe. I use stale bread for this recipe because I find that it works best and it’s a way to get rid of food you normally wouldn’t eat and has gone stale. You can also get rid of excess herbs and vegetables from thanksgiving meal prep by tossing it into this stuffing recipe.
This recipe is very versatile. Everyone has their own stuffing recipe and no two stuffing’s are the same, so it’s okay to make it your own. Isn’t that one of the most beautiful things about cooking? You can switch things out, add things in, and truly make a recipe that originated as mine, your own.
Serve this at the table and you’ll be sure to shock your guests at how good it smells and how beautiful it is. Sprinkle with some salt and pepper and eat it all up.
Happy holidays and enjoy!
Easy Vegan Stuffing with Cranberries
- Around 7-8 cups day-old bread - country style is preferred
- 3 vegan sausages crumbled
- 3 tbsp. vegan butter
- 1 large white onion finely minced
- 3 medium-sized celery stalks finely minced
- 3 cloves garlic pressed
- 1 heaping cup of fresh cranberries
- Egg replacement - for 2 eggs 2 eggs also works fine if you're not vegan
- 3 cups vegetable stock unsalted or 1 1/2 tbsp. vegetable stock paste and 3 cups water, well combined
- 2 tbsp. chopped fresh sage
- 1 tbsp. chopped fresh thyme
- 1 tbsp. chopped fresh rosemary
- season to taste
- Preheat oven to 300°F. Lightly grease a rimmed baking sheet and set aside. Arrange bread in a single layer on a baking sheet, lightly drizzle with olive oil, salt and pepper. Bake, tossing occasionally until completely dried out and crispy, this may take up to 45 minutes. Once cooked, let cool on the baking sheet, then transfer to a very large bowl.
- While your bread crisps up, heat a large skillet or pot over medium-high heat. Using your hands break apart your sausage into crumbled pieces, place into pot and stir with a wooden spoon or spatula, until browned, 8–10 minutes. Once your sausage is hot throughout transfer to bowl with bread but do not stir.
- In the same skillet or pan heat your vegan butter on medium-high heat. Cook onions, celery and garlic, stirring often to avoid burning while scraping browned bits off bottom of pan. Transfer the mixture to the bread and sausage bowl, let cool.
- Combine cranberries, vegan egg, vegetable broth, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to the bread and sausage mixture and fold gently until thoroughly combined.
- Increase oven temperature to 350°F. Transfer mixture to a prepared dish (13x9x2"), pour over the vegetable stock, cover with foil and bake for 40–45 minutes. Uncover and continue to bake top is browned and crisped around 30-45 minutes.
- Serve with Thanksgiving Dinner or Sunday Roast!