Vegan Cranberry and Apple Stuffing combines celery, carrots, and onions sautéed in vegan butter with fragrant seasonal herbs and apples, creating a savory and colorful side dish. Tossed with dried bread cubes, nuts, sweet cranberries, and veggie broth, it’s baked until the top is golden and crispy, perfectly contrasting with the moist, gooey interior.
Whether it’s Thanksgiving, Christmas, or any special gathering, this easy vegan stuffing recipe - like my Vegan Stuffing with Cranberries and Sausage - is sure to be a crowd-pleaser.
Pair it with creamy mashed potatoes, Healthy Cranberry Sauce with Maple Syrup, Vegan Mushroom Gravy, and all your holiday favorites for a meal that’s both unforgettable and delicious.
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Why You'll Love This Recipe
- This recipe is ideal for Thanksgiving, Christmas, or any holiday gathering but easy enough to make for a cozy Sunday dinner.
- With simple ingredients and straightforward steps, this stuffing comes with minimal fuss.
- Preps beautifully in advance so you can focus on other dishes during the big day. See the make-ahead instructions below.
- Combining onions, celery, and nontraditional carrots to make a mirepoix adds color to this otherwise beige dish.
Ingredients
You'll need these simple ingredients for some serious goodness. See the recipe card for quantities.
- Apples: Firm, slightly tart varieties like Granny Smith or Honeycrisp work well as they hold their shape during baking.
- Bread: A crusty loaf like sourdough or French bread works best. Day-old or slightly stale bread absorbs the broth better without becoming mushy.
- Cranberries: While classic, you can easily swap them out for raisins or chopped dates.
- Carrots: Carrots are not traditional, but I like the color they add to an otherwise bland dish. You can leave them out or substitute them with another delicious, colorful option, butternut squash.
See the recipe card for full information on ingredients and quantities.
Variations
- Use gluten-free bread or cornbread instead of regular bread for a gluten-free stuffing that’s just as delicious.
- Skip the nuts and add pumpkin seeds or sunflower seeds for a nut-free crunch.
- Mix in a teaspoon of orange zest or a splash of orange juice to brighten the flavors and complement the cranberries.
- Use diced pears instead of apples for a sweeter, softer fruit addition.
How To Make Vegan Cranberry and Apple Stuffing
Let’s get cooking! Here’s how it all comes together, step by step, in pictures. See the recipe card for detailed directions.
Step 1: Preheat the oven to 350°F (175°C) and bake bread cubes in a casserole dish or baking sheet for 10–15 minutes until slightly dried. Set aside.
Step 2: Heat vegan butter in a skillet and sauté onions, carrots, and celery for 5–7 minutes. This classic combination, known as a mirepoix, forms the base and will fill your kitchen with an irresistible aroma. For tips and tricks, check out the Guide to Mirepoix.
Step 3: Then add apples, herbs, salt, and pepper. Cook for 4–5 minutes.
Step 4: In a large bowl, combine toasted bread, sautéed vegetables, cranberries, pecans, and parsley. Toss until evenly mixed.
Step 5: Add vegetable broth to the bowl, tossing gently until the bread is moist but not soggy. Add more broth if needed.
Step 6: Transfer to a greased 9x13-inch dish, cover with foil, and bake for 25 minutes. Uncover and bake another 15–20 minutes until golden.
Make Ahead Instructions
You can assemble the stuffing completely in your baking dish earlier in the day or the day before. Cover tightly with foil or plastic wrap and refrigerate until ready to bake. When it’s time, bake as directed, adding 5–10 minutes to the baking time if the dish is cold from the fridge.
Top Tips
- Slightly stale bread works best as it absorbs the flavors without turning mushy. I toast the bread whether it is stale or not.
- Chop the apples, celery, and onions into evenly bite-sized pieces so they cook consistently and blend well into the stuffing. Something about them being diced small makes it more delicious to me. The bread can be cubed or torn into similar-sized pieces for a rustic texture and look.
- Gradually add vegetable broth to the bread mixture to avoid sogginess. All the bread should be moist but not wet, so work in batches to soak and stir in stages.
- I love the mix of moist bread cubes beneath a crispy top layer. To get this perfect texture, bake covered with foil first, then finish uncovered.
Serving Suggestions
- Serve alongside mashed potatoes, vegan gravy, roasted Brussels sprouts, and healthy cranberry sauce for a complete Thanksgiving or Christmas meal.
- Serve it as a hearty side dish with a bowl of vegan Butternut Squash Carrot Soup or a creamy Vegan Kale Potato and Leek Soup.
Storage
- Store leftover stuffing in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or microwave before serving to restore its warm, fluffy texture.
- For longer storage, freeze the stuffing in an airtight, freezer-safe container or resealable bag. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat, place the stuffing in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until warmed through about 15–20 minutes. Add a splash of vegetable broth to prevent it from drying out.
Recipe FAQS
Yes. Assemble the stuffing up to 24 hours in advance, cover and refrigerate. Then bake as directed, a few extra minutes to account for the chill.
Yes, it’s a good idea to bake or toast the bread before making stuffing. Baking the bread cubes helps dry them out, allowing them to better absorb the vegetable broth and flavors without turning mushy. If your bread is already stale, you can skip this step, but if it’s fresh, toasting it in the oven for 10–15 minutes at 350°F (175°C) ensures the best texture for the stuffing.
More Vegan Casseroles
Got a minute? I'd love for you to dive into the comments and rate this Vegan Cranberry and Apple Stuffing. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Cranberry and Apple Stuffing
Equipment
Ingredients
- 1 loaf crusty bread cubed or torn (about 10-12 cups)
- 3 tablespoons vegan butter or olive oil
- 1 large yellow onion diced (200-250 grams)
- 3 celery stalks diced (150 grams)
- 2 carrots diced (150 grams)
- 2 medium apples peeled, cored, and diced*
- ½ cup dried cranberries
- ¾ cup chopped pecans or walnuts
- ½ cup fresh parsley chopped (16 grams)
- 2 tablespoons fresh thyme leaves or 1 teaspoon dried
- 2 tablespoons fresh sage or 1 teaspoon dried
- 1 teaspoon fennel seeds
- 1 tablespoon fresh rosemary chopped (½ teaspoon dried)
- ½- 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 ½ cups vegetable broth plus more if needed
Instructions
- Prep the Bread: Preheat your oven to 350°F (175°C). Spread the bread cubes in the casserole you are going to use or a baking sheet and bake for 10–15 minutes or until slightly dried out. This helps them absorb the flavors without becoming mushy. Set aside.
- Sauté the Vegetables: Heat vegan butter in a large skillet over medium heat. Add the onion, carrots, and celery, and sauté for 7–8 minutes, ensuring the carrots begin to soften as they take the longest to cook. Stir in the apples, thyme, sage, fennel, rosemary, salt, and pepper, and cook for another 4–5 minutes.
- Mix the Stuffing: In a large mixing bowl, combine the toasted bread cubes, sautéed vegetable mixture, dried cranberries, chopped pecans (if using), and parsley. Toss everything together to evenly distribute the ingredients.
- Add the Broth: Gradually pour the vegetable broth over the bread mixture, tossing gently as you go. All of the bread cubes should be moist but not soggy. Add more broth if needed.
- Bake the Stuffing: Transfer the mixture to a greased 9x13-inch or 8x11 baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and slightly crisp.
- Serve: Garnish with a sprinkle of fresh parsley or sprigs of thyme and rosemary. Serve warm as a delicious side dish for your holiday meal.
Suzy E. says
Looks delicious, Reg!
Regi Pearce says
Yay! Glad you like it.