Easy vegan stuffing recipe with cranberries made using homemade croutons, vegan sausage and veggies. It’s the perfect Vegan Thanksgiving side dish recipe. Even meat lovers can’t resist!
I know! What took me so long to finally put a stuffing recipe on my blog!
You know what they say! “Good things come to those who wait!”
For me, stuffing has to have homemade croutons! The croutons really bring out the best in any stuffing recipe, in my experience.
So, it took me a while to perfect the recipe and it’s finally good enough to unveil to my readers.
I hope you love this stuffing recipe as much as I do.
Tips for making vegan stuffing
- You can make the croutons the day before or even the week before. Freeze them to keep them fresh. Check out my croutons recipe and tips on making them.
- Add apples at the end because they will be crispier.
- I use apple-flavored vegan sausage for this recipe because it’s the only I like. You can choose your favorite sausage flavor for this recipe.
- When stir frying, Make sure that the vegan sausage is crispy before you set it aside.
- Learn from my mistake. I put store-bought pre-cut butternut squash. They were so big that it took much longer to cook. So, if you get the pre-cut squash, cut each piece into half. It will save you cooking time.
- I used mushroom stock for this recipe because it’s denser and has a little salty taste to it.
- Wash AND dry the mushrooms the night before, if you can. Mushrooms will get soggy if they are still wet when you add to the pan.
Why I love this recipe
Stuffing that is made with as many fresh ingredients as possible is my kind of stuffing. I love the simple, natural flavors in it.
It’s also a recipe that took me a while to perfect, so, I feel a special connection to it. It’s my labor of love!
This vegan stuffing also happens to be a recipe that everyone will love! That also include meat lovers. They are always surprised to see that it’s vegan because it tastes so hearty.
It has tangy, sweet and slightly spicy flavors. They are perfectly blended to get the best flavors.
Questions for this stuffing
When you are making this vegan stuffing, you might have a question or two. I am going to answer some questions that I think you may have. Feel free to comment below with any questions you may have.
Can I make it without vegan sausage?
Yes, you can absolutely make vegan stuffing without vegan sausage. Use lentils, wild rice or cauliflower florets to add more density to the stuffing.
P/S: The remaining vegan sausages will be perfect for a warm vegan sausage stew or a cauliflower rice and sausage recipe
Can I use store bought cornbread stuffing?
I don’t recommend using store bought cornbread stuffing. You can find vegan cornbread stuffing in the store, but, they are always filled with extra sugars and preservatives. Additionally, many of them use MSG (Mono Sodium Glutamate) that is really bad for our bodies.
You can try using store bought croutons as long as they have natural ingredients in it.
Can I freeze this recipe?
No, I don’t recommend freezing this stuffing. You can refrigerate it for about a 4 days but it will start to get soggy pretty quickly.
Reheat it in a baking dish in the oven. Microwaving it will make the croutons soggy.
Thank you for taking the time to read my post. I am thrilled that you came this far in the post. Feel free to share this on Pinterest, Facebook or Twitter and leave me a comment below with your experience.
Some more vegan thanksgiving dishes
Add a few of these recipes to your Thanksgiving table because they are simply irresistible. Click here to get even more Thanksgiving recipes for your table
Easy Vegan Stuffing
Equipment
- Wok or a sautee pan
Ingredients
- 3 Tbsp extra virgin olive oil divided into 2 Tbsp and 1 Tbsp
- 2 Field Roast vegan sausages cut into rounds
- 1 tsp red vine vinegar
- 2 celery sticks the ends cut off
- 3 radishes chopped
- 8 oz button mushrooms washed, dried and diced into small pieces
- 1 cup butternut squash chopped into small pieces
- 1/2 cup red onions finely diced
- 3 cloves garlic finely diced
- 1 Tbsp sea salt adjust to taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/4 tsp ginger powder
- 1 tsp black pepper
- 1 granny smith apple
- 2 cup croutons
- 1/4 cup mushroom stock
For garnish (optional)
- 2 leaves fresh basil
- 1/4 cup dried cranberries
Instructions
- Preheat oven to 450°
- Heat 2 Tbsp oil on medium heat and add the vegan sausage
- Stir and cook for about 7 minutes or until the it turns crispy
- Remove and set aside. Leave as much oil as possible in the pan
- Add the remaining 1 Tbsp oil and red wine vinegar
- Add all the remaining ingredients except for the apple, croutons and mushroom stock
- Mix well and cook for about 10 minutes on medium heat
- Add the apples and croutons, mix well
- Transfer to a lightly oiled baking dish and level it
- Gently pour the mushroom stock all over the dish
- Place the baking dish in the oven and bake for 25 minutes
- Remove from the oven and let it cool to touch before serving
Video
Notes
- Nutrition information is approximate
- You can make the croutons the day before or even the week before. Freeze them to keep them fresh. Check out my croutons recipe and tips on making them.
- Add apples at the end because they will be crispier.
- I use apple-flavored vegan sausage for this recipe because it’s the only I like. You can choose your favorite sausage flavor for this recipe.
- When stir frying, Make sure that the vegan sausage is crispy before you set it aside.
- Learn from my mistake. I put store-bought pre-cut butternut squash. They were so big that it took much longer to cook. So, if you get the pre-cut squash, cut each piece into half. It will save you cooking time.
- I used mushroom stock for this recipe because it’s denser and has a little salty taste to it.
- Wash AND dry the mushrooms the night before, if you can. Mushrooms will get soggy if they are still wet when you add to the pan.
Oh yum! Such gorgeous stuffing. I love all that color and how easily it comes together. Definitely perfect for the holiday table.
Thank you, Tara.
Love this wonderful mix of fresh ingredients and especially the tip on adding the apples last!! This will definitely make great addition to the Thanksgiving table!
Thank you Brenda
Great recipe, it was so simple to make and I am so happy I found a recipe my family can enjoy, even with dietary restrictions!
Thank you Noelle
I love all the ingredients that you put in this recipe, especially the fragrant spices!
Thank you, Rika