Stuffing | Plant-Based Thanksgiving Side

stuffing in white dish with a blue towel and ingredients in white background
  • Servings : 5-6
  • Prep Time : 10m
  • Cook Time : 60m

With the holidays right around the corner, I’ve been practicing creating the perfect Thanksgiving sides. I’m so pleased with how this came out! The secret ingredient? A granny smith apple! It adds the perfect amount of tartness in this savory fall-/holiday-favorite. 

I can’t wait to hear how you like this! Let me know.


  • 1 ½ sourdough baguettes, diced
  • ⅓ cup of vegan butter
  • 1 medium yellow onion, diced
  • 2 ribs of celery, thinly sliced
  • 1 large granny smith apple, diced
  • 2 links of your favorite vegan sausage (diced)
  • 1 ½ tablespoons of chopped fresh sage
  • 3 teaspoons of chopped fresh rosemary
  • 1 teaspoon of chopped fresh thyme
  • ⅓ cup minced fresh parsley
  • ¾ cups of dried cranberries
  • 1 ¾ cups of vegetable broth


Step 1

In a large half sheet baking pan, spread out the diced baguette and allow to dry out overnight.

Step 2

Preheat the oven to 350 degrees F. Place the baking sheet in the oven and bake for 8 to 10 minutes. Remove from heat and set aside.

Step 3

In a large skillet over medium heat, heat the vegan butter. Add the onion, celery, apple, and vegan sausage (if using), and saute for 5 to 7 minutes, or until vegetables are tender.

Step 4

Stir in sage, rosemary, and thyme, and cook 1 minute. Remove from heat and transfer to a 9x13 casserole dish.

Step 5

Stir in parsley, cranberries, and drizzle the vegetable broth.

Step 6

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 minutes.

Stuffing Recipe | Plant-Based Thanksgiving | Plant-Based on a Budget | #vegan #stuffing #thanksgiving #holidays #side #plantbasedonabudget

"They say you are what you eat, so I strive to be healthy. My goal in life is not to be rich or wealthy, 'Cause true wealth comes from good health and wise ways... we got to start taking better care of ourselves " - Dead Prez

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