The Best Vegan Stuffing

4.97 from 58 votes

The best vegan stuffing is moist inside and crispy on top, with sourdough bread, apples, cranberries, fresh herbs, and optional vegan sausage. It's perfect for impressing the whole family over the holidays!

Prep Time15

Cook Time1

Drying Time8

Total Time1 15

Course: Dinner, Side Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 384kcal

Author: Toni Okamoto

Equipment

Ingredients

1 ½ pounds (680 g) sourdough bread, cut into 1-inch (2.5 cm) cubes about 1 ½ large baguettes or 12 cups
⅓ cup (75 g) vegan butter
1 medium yellow onion, diced
2 ribs celery, thinly sliced
1 large Granny Smith apple, diced
2 links vegan sausage, diced about 6.5 ounces (184 g), like Field Roast Apple Sage, optional
1 ½ Tablespoons chopped fresh sage
1 Tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
⅓ cup minced fresh parsley
¾ cup (90 g) dried cranberries
1 ¾ cups (420 ml) vegetable broth plus more as needed

Instructions

Spread the bread cubes on a large baking sheet and leave them out to dry overnight. (Short on time? Bake them at 275 degrees F (135 degrees C) for 30 to 40 minutes, stirring halfway.)
The next day, preheat the oven to 350 degrees F (175 degrees C). Bake the bread for 8 to 10 minutes, then set it aside. Leave the oven on.
In a large skillet over medium heat, melt the vegan butter. Add the onion, celery, apple, and vegan sausage (if using), and sauté for 5 to 7 minutes, until the veggies are tender.
Stir in the sage, rosemary, and thyme and cook for 1 minute. Remove from the heat and transfer to a 9x13-inch baking dish along with the bread.
Stir in the parsley and cranberries. Drizzle the vegetable broth over the top and mix well. The bread should be moist but not soggy, so add a splash more broth if it looks dry.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes, until golden and crispy on top. For an extra crispy top, bake uncovered for 5 to 10 more minutes.

Notes

Too little broth and the stuffing will be dry. Too much and it won't crisp up. The mixture should hold its shape when you press it together, and the bread should be moist without dripping. Adjust the amount of broth (or bread) as needed.
Use dry bread, not super stale bread. Day-old bread works best, since rock-hard bread won't soak up the broth.
If you're using dried herbs, use about half as much as fresh.
For a gluten-free version, use gluten-free bread and a gluten-free vegan sausage.
To make ahead, sauté the veggies up to 2 days ahead, or assemble the stuffing and refrigerate it for up to 1 day before baking.
Refrigerate leftovers for up to 4 days or freeze for up to 4 months. Reheat covered at 350 degrees F (175 degrees C) for 15 to 20 minutes with a splash of broth.
To save time, look for pre-chopped onion and celery.

Nutrition