vegan stuffing

This Vegan Stuffing Recipe is packed with onion, celery, green apple and fresh sage!  It's flavorful and the perfect vegan side dish!

Vegan Stuffing with Sage &amp; Green Apple

bread

yellow onion, diced

celery

sized green apple, small diced

cranberries

poultry seasoning

salt

black pepper

sage

thyme

vegetable broth

Dice your bread into bite size pieces.  Either leave bread out overnight on a sheet pan to get stale or bake in the oven for 10-15 minutes until crispy.  Add bread to a large bowl.

Pre-heat oven to 425 degrees F.  Heat a large skillet over medium heat and melt 1 tablespoon of butter.  Add the onion and cook for about 2 minutes and then add the celery, apple and dried cranberries and a pinch of salt.  Cook until vegetables are softened, about 5 minutes.

Add in the remaining 1 tablespoon of butter, fresh herbs, poultry seasoning, salt and pepper.  Mix well and then add to the bowl of bread.  Mix together and then pour in the vegetable broth and mix again.  I don&#8217;t like a lot of liquid in my stuffing so I just use 1 1/2 cups but you could use more if you like.

Pour stuffing mixture into a large buttered baking dish and press down lightly.  Optional: place a few small dabs of butter on top of the stuffing and then cover baking dish with foil.  Bake covered for 30 minutes and then remove foil and bake for an additional 30 minutes, or until stuffing is browned and crispy on top.

My family's prized stuffing recipe veganized! A hearty, healthy side dish that requires just 9 ingredients and is loaded with protein and fiber from lentils and whole-grain bread!

Simple Vegan Stuffing

green lentils

Tbsp olive oil butter

onions

celery ((diced))

Salt & pepper

vegetable broth (plus more for cooking lentils // DIY

flax egg

tsp dried sage*

The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.

The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).

Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.

Preheat oven to 350 degrees F (176 C) and line a 9x13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. Also prepare flax egg and set aside.

Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.

To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.

Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.

Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.

This dish would be awesome with vegan mashed potatoes and my vegan mushroom gravy!

This vegan rice stuffing is cooked with cranberries, butternut squash, and dates. This vegan, gluten-free stuffing is made with jasmine rice.

Vegan Rice Stuffing Recipe with Cranberries, Squash & Dates

Cooking spray (vegan)

jasmine rice (uncooked)

vegetable broth, divided

vegan buttery spread

olive oil

butternut squash

onion

Medjool dates

parsley

Preheat oven to 350 degrees F. Coat a...

Preheat oven to 350 degrees F. Coat a 13x9inch baking dish with cooking spray and set aside.

Cook jasmine rice with 2 cups vegetable broth...

Cook jasmine rice with 2 cups vegetable broth according to package directions. Set aside when done.

Put olive oil and buttery spread in large...

Put olive oil and buttery spread in large skillet on medium heat. When butter is melted, add squash, celery, and onion. Stirring frequently, cook for 15 to 20 minutes until squash is fork-tender and starting to brown.

While squash is cooking, place chopped dates and...

While squash is cooking, place chopped dates and cranberries in a small bowl. Pour hot water over dried fruit until covered. Soak for 15 minutes then drain in a fine mesh colander.

Add soaked fruit, parsley, and seasonings to skillet....

Add soaked fruit, parsley, and seasonings to skillet. Mix thoroughly and turn off the heat.

Place cooked rice in a large bowl. Stir...

Place cooked rice in a large bowl. Stir in vegetable mixture.

Add remaining stock (1 1/2 cups) to skillet...

Add remaining stock (1 1/2 cups) to skillet and turn heat to high. Using a spatula, deglaze the skillet by scraping any brown bits so they dissolve into the stock. Turn off heat and add deglazed stock to rice and vegetable mixture.

Toss rice and vegetables until well mixed. Spoon...

Toss rice and vegetables until well mixed. Spoon into your baking dish and cover with aluminum foil.

Bake 30 minutes and keep warm and covered...

Bake 30 minutes and keep warm and covered until serving time.

Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing is deeply flavorful and absolutely delicious. The stuffing is savory and soft in the middle, and perfectly crisp on top. We keep this stuffing vegan and use a rich vegetable broth. We find the stuffing is absolutely delicious this way, but if you prefer, you can use chicken or turkey broth as a substitute. Butter can also be substituted for the olive oil and you can add eggs, which will provide a slightly more dense, custardy texture. See our article above and the notes section below for more about eggs in stuffing.

Seriously Good Mushroom Stuffing

large bakery-style rustic bread loaf,

mushrooms

yellow onion (1 large onion)

celery (3 large celery stalks)

garlic (3 cloves)

sage sage

thyme leaves thyme

maple

parsley parsley

fine sea salt,

Yummy! I didn't think it could compete with the stuffing I have been making for years. My son's gf is vegetarian and I wanted to be able to provide her with a vegetarian stuffing for Thanksgiving. Holy Moley you guys nailed it! I couldn't decide which one I liked more and was leaning towards this one. From now on, I'll be offering two stuffings during the holidays. P.S. this one was gone first. BTW I doubled the recipe ~ so glad I did so I could savor some leftovers! Thank you!

Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing recipe is deeply flavorful and absolutely delicious.

How to Make Seriously Good Homemade Mushroom Stuffing From Scratch

The BEST Vegan Stuffing recipe! Golden, crispy edges, soft but not mushy, buttery and full of herbs. Perfect side dish for Thanksgiving.

Best Vegan Stuffing

vegetable broth (I used Better Than Bouillon No-Chicken)

cornstarch

vegan butter (or olive oil)

garlic,

parsley,

marjoram

Dry the breadcrumbs: Preheat the oven to 250 degrees F and spread the bread cubes evenly onto two large rimmed baking sheets. Place in the oven and bake for about 50-60 minutes, rotating the pans a few times (every 20 minutes). Remove from the oven. Set aside to cool.

Increase the oven temperature to 375 degrees and make sure one of the racks is in the center of the oven.

In a large bowl or glass measuring cup, whisk 3 cups of the broth with the cornstarch, salt and pepper until combined. Set aside.

In a large skillet, melt the vegan butter over medium heat. Add the onion and celery and sauté until translucent and softened, about 5-6 minutes. Add the garlic and cook 1 more minute. Remove from heat.

In a very large bowl, add the dried bread crumbs, parsley, sage, thyme and marjoram. Now add the onion/celery mixture.

Give the broth mixture once last whisk and then slowly start drizzling it in to the bowl with the bread and toss immediately. Pour in more broth while tossing until the bread is just barely soaked though. You don’t want them to be too wet or too dry. I used about 4 cups, but it will depend on the bread you use.

Add to a greased 9x13 inch baking dish and spread into an even layer. Cover with foil and bake for 30 minutes, then remove the foil and cook uncovered for about 20 more minutes. If you want it a little more browned on top, broil for just a few minutes but watch carefully so it doesn&#039;t burn. Enjoy!

MAKE AHEAD OPTION: You can prepare the stuffing a day in advance, or longer if you freeze it. To make ahead, dry out the bread, sauté the vegetables and mix it all together with the broth/cornstarch mixture + herbs. Place in the casserole dish, then cover and refrigerate for a day, or freeze for longer. When ready to serve, pop it in the oven and bake as directed, plus a little extra time especially if you froze it.

You need not wait until Thanksgiving to enjoy this vegan stuffing, made hearty with regular and sweet potato and whole-grain bread. That said, it is most welcome at the holiday table!

Two-Potato Bread Stuffing Casserole

sweet potatoes

potatoes (preferably red-skinned or Yukon Gold)

large or 6 average slices whole grain bread

celery (diced)

Salt and pepper

Cook, bake, or microwave the sweet potato and regular potatoes in their skins until done. You can do this step ahead of time.

Once the potatoes are cool enough to handle, peel them (unless they’ve been scrubbed well) and place them in a large mixing bowl. Coarsely mash them with about half of the broth.

Preheat the oven to 375 degrees F.

Tear the bread into small pieces. Place them in a small mixing bowl and pour the remaining broth over them. Soak for several minutes.

Meanwhile, heat the oil in a medium skillet. Add the onion and celery and sauté over medium- low heat until the onion is lightly browned and the celery is tender.

Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season with salt and pepper.

Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 45 minutes, or until the top is a crusty golden brown. Let stand for 5 to 10 minutes before serving straight from the baking dish.

Make your Thanksgiving vegan complete with this plant-based vegan stuffing. It is made with hazelnuts and apples and seasoned with fresh sage and parsley for the perfect side dish to your holiday meal.

Vegan Stuffing with Apples and Hazelnuts

French bread, cut int 1" cubes

butter

yellow onion, (sliced thin)

celery, (diced)

Granny Smith apple, (diced)

hazelnuts, (chopped)

parsley, (minced)

tbsp fresh sage, (minced)

tsp salt

tsp pepper, (or to taste)

chickpea flour

Preheat oven to 400 degrees Fahrenheit. Place cubed bread in a single layer on baking sheets and bake for about 10 minutes, until slightly toasted. Remove from the oven and transfer to a large bowl.

In a small bowl whisk together vegetable broth and chickpea flour until chickpea flour has dissolved. Set aside.

Reduce heat to 350 degrees. Lightly spray an 11x7 (roughly 6 cups) casserole dish and set aside.

Heat vegan butter in a large skillet over medium heat. Add onions and sauté for about 5 minutes until onions are translucent and fragrant. Add celery and apples and sauté for another 3-4 minutes until apples are slightly soft. Add spices and hazelnuts. Stir to coat and remove from heat.

Add toasted bread to the apple/hazelnut mixture, stirring to combine. Slowly pour the vegetable broth/chickpea flour over the stuffing, mixing while adding until everything is evenly hydrated.

Transfer stuffing to the prepared casserole dish, cover in tin foil, and bake for 20-25 minutes. Remove tin foil and bake for an additional 10 minutes until bread is lightly brown. Let cool slightly before serving.

This Vegan Stuffed Acorn Squash is loaded with a delicious stuffing made with apple, sautéed kale, sweet dried cranberries, and crunchy pecans, and makes the perfect vegan Fall dinner or vegan Thanksgiving main dish!

Vegan Stuffed Acorn Squash

acorn squash (sliced in half, seeds removed)

olive oil (divided)

celery ((from about 5-6 large celery stalks))

garlic (minced)

kale (stems removed and torn into small pieces)

apple

salt and pepper (to taste (about ½ teaspoon each))

croutons (omit,

pecans

herbs, sage and thyme

Roast acorn squash.

Preheat oven to 400 degrees Fahrenheit. Brush the inside of the halved cleaned acorn squash with about 1 tablespoon of olive oil and place on the roasting pan cut side up. Roast at 400F for 30 minutes, or until the acorn squash is fully cooked and easily pierced with a fork.

Make the stuffing.

Meanwhile, heat 1 tablespoon of olive oil in a pan. Saute the chopped onion, minced garlic, and sliced celery over medium heat for about 5-8 minutes.

Add the kale, apple, and herbs.

Add the torn kale, chopped apple, fresh herbs, and stir. Cover and allow the kale to cook down for about 5 minutes, stirring every couple of minutes. Season with salt and pepper to taste.

Add the croutons, dried cranberries, and chopped pecans.

Add the croutons, dried cranberries, and chopped pecans and stir. Taste the mixture to make sure it&#039;s seasoned well enough!

Roast the stuffed acorns squash.

Lower the oven temperature to 350F. Carefully transfer the vegan stuffing mixture into each half of the butternut squash. Roast for 5-8 minutes, or until everything is heated through. Allow to cool for 5 minutes and serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603391790/jkyxzxjkvvzhhhj5vfsc.mp4

Looking for the perfect vegan Fall dinner? Make this Vegan Stuffed Acorn Squash! This roasted acorn squash is loaded with a delicious stuffing made with apple, sautéed kale, sweet dried cranberries, and crunchy pecans!

This vegan stuffing recipe is best when it&#x27;s made with dry, day-old bread. I recommend buying or baking your bread one to three days in advance so that it really soaks up the savory flavor of the onion, celery, mushrooms, and herbs.

Vegan Stuffing

chopped & stemmed mushrooms (mix of shiitakes & creminis)

garlic

sage (plus 8 leaves for garnish)

rosemary

balsamic vinegar

crusty ciabatta + nine-grain bread*

lacinato kale leaves (coarsely chopped or torn)

vegetable broth (plus more for reheating)

Sea salt and black pepper

Preheat the oven to 350°F and grease an 8x12 or 9x13 casserole dish.

In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.

Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.

Transfer to a casserole dish and pour the remaining 1 cup broth evenly over the stuffing.

Sprinkle with the dried cranberries, remaining whole sage leaves and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.

This vegan stuffing recipe is the best ever and will soon be your new favorite side dish. Buttery and delicious and packed with flavor from sage, thyme and rosemary.

Sourdough Bread Cubes ((600 grams))

Vegan Butter ((112 grams)

Medium Onion (White, Yellow or Brown, Chopped)

Cloves Garlic (Crushed)

Stalks Celery (Chopped)

Sage

Thyme

Rosemary

Tablespoons Fresh Parsley (Chopped)

Vegetable Stock ((720 milliliters) or Broth)

Salt and Pepper (To taste)

Preheat the oven to 250°F (120°C). Cut your bread into cubes and spread them out on a baking tray. Bake for 50-60 minutes, turning them over half way. 

Remove the bread cubes from the oven and then increase the oven temperature to 350°F (180°C). 

Add the vegan butter to a frying pan along with chopped onion, crushed garlic, celery, dried sage, thyme and rosemary and sauté until softened. About 10 minutes.  

Add the dried bread cubes to a mixing bowl and add the onion and celery mix along with fresh chopped parsley and toss together. 

Slowly pour in the vegetable stock or broth and toss while slowly adding more until your bread cubes are moist but not soggy. 

Add salt and pepper to taste. 

Transfer to a 9x13 dish. Dot with vegan butter on the top. 

Cover with foil and bake at 350°F for 35 minutes. Remove the foil and then bake for a further 10-15 minutes uncovered until golden and crispy on top.

Decorate with a sprig of fresh rosemary and a sprinkle of fresh chopped parsley (optional).

Delicious vegan stuffing packed with slow-cooked onions and aromatic sage. It&#x27;s buttery and herby, so it&#x27;s ideal for a vegan thanksgiving or vegan christmas dinner.

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Top Tags

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Best Vegan Stuffing

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