Go Back
Looking down at a large baking dish filled with the finished vegan apple cranberry stuffing. It rests on a red cloth next to a wood spoon and fresh herbs.

Homemade Vegan Apple and Cranberry Stuffing

Delicious and buttery vegan apple and cranberry stuffing is loaded with fruits and vegetables for a twist on the classic Thanksgiving dish!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 242
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups bread cubed and toasted
  • 1/2 sweet onion
  • 3 cloves garlic
  • 4 large carrots chopped
  • 3 celery stalks chopped
  • 4 apples medium to large size
  • 1/2 cup dried cranberries
  • 2 cups vegetable stock
  • 2 tablespoons olive oil or vegan butter
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh sage optional
  • 1 tablespoon fresh parsley optional

Equipment

  • Chef’s knife and cutting board
  • Large skillet
  • Baking dish 8x10-inches (20x25-cm)
  • Mixing bowls and spoons
  • Measuring cups and spoons

Method
 

  1. Toast the bread. Cube the bread and let dry out overnight, or, toast at 300°F/150°C for 25 minutes or until toasted. Remove from the oven and let cool.
  2. Preheat the oven to 350°F/180°C. Make sure the oven rack is in the middle of the oven.
  3. Cook the vegetables. In a large skillet over medium heat on the stove, warm the 2 tablespoons of olive oil or vegan butter. Cook the diced onion, carrots, and celery until the carrots are soft and the onions are translucent, about 7 minutes. Add the garlic and cook an additional minute.
  4. Mix. In a large mixing bowl, combine the toasted bread with the cubed apples, cranberries, and all the herbs. Mix well. Pour over top the cooked vegetable mixture along with the vegetable stock. Mix again. Transfer stuffing to the baking dish and cover loosely with foil, leaving one corner uncovered to allow the steam to vent.
  5. Bake. Bake for 30 minutes. Remove the cover and let bake an additional 10 minutes to get crispy on top. Remove from the oven and enjoy!

Notes

How to Store
Fridge: Store leftovers in the fridge for up to 4 days. It tends to do a weird combo of drying out and getting really soggy after that point.
Freezer: Freeze the fully baked and cooled stuffing in the freezer for up to 2 months. Thaw in the fridge overnight and allow it to come to room temperature. Reheat in the oven at 350F/180C for 20 minutes uncovered or until warmed through.