Stuffing | Plant-Based Thanksgiving Side

BY : PUBLISHED : October 24th, 2019 UPDATED: September 29th, 2022

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. 

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

Finished baking dish of homemade vegan Thanksgiving stuffing.

Stuffing Recipe 2 1

Stuffing | Plant-Based Thanksgiving Side

Toni Okamoto
If you're looking for a perfect healthy thnaksgiving side then this delicious plant-based stuffing recipe will make you very happy!
4.95 from 35 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dinner, Lunch
Cuisine American
Servings 5 servings
Calories 405 kcal
DIET Vegan


  • 1 ½ sourdough baguettes, diced
  • 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
  • cup of minced fresh parsley
  • ¾ cup of dried cranberries
  • 1 ¾ cups of vegetable broth


  • In a large half sheet baking pan, spread out the diced baguette and allow to dry out overnight.
  • 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.
  • 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.
  • Stir in sage, rosemary, and thyme, and cook 1 minute. Remove from heat and transfer to a 9x13 casserole dish.
  • Stir in parsley, cranberries, and drizzle the vegetable broth.
  • Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 minutes.


Stale bread is best here. Leave the bread out overnight, cubed, to dry out.


Calories: 405kcalCarbohydrates: 63gProtein: 7gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 2gSodium: 901mgPotassium: 247mgFiber: 5gSugar: 19gVitamin A: 629IUVitamin C: 10mgCalcium: 94mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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

About Toni Okamoto

"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

View all posts by Toni Okamoto

Reader Interactions


  1. Katie says

    5 stars
    This vegan stuffing is incredible!!

    • Andrea White says

      It's a goodie! Perfect for Thanksgiving!

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