The Best Vegan Stuffing Recipe

Take your stuffing to the next level with this Cranberry Apple Sage Vegan Stuffing.  You start with traditional stuffing ingredients like bread, celery, onion, sage, and thyme, then amp it up with diced apples, raisins, dried cranberries, dried apricots, and toasted almonds to make an amazing stuffing that will have your guests asking for more. 

Use Safeway’s Signature SELECT toasted rosemary olive oil bread to make the most flavorful, memorable stuffing to adorn your Thanksgiving table. 

While Thanksgiving is traditionally centered around the turkey, ham, gravy, and potatoes, the sides are where you can really step up your game for Thanksgiving. 

This vegan stuffing recipe is absolutely delicious and full of flavor. 

Diced apples tossed with celery, onion, sage, thyme, raisins, dried cranberries, and dried apricots for extra flavor, top toasted rosemary olive oil bread to make the most flavorful, memorable stuffing to adorn your Thanksgiving table. 

Pair with a delicious roasted butternut squash salad to lighten up your Thanksgiving meal and add pops of flavor throughout each course. 

Ingredients:

• 1 loaf of Rosemary Olive Oil bread, cubed
• 3 tablespoons olive oil divided
• 1 large yellow onion, diced
• 4 celery ribs, diced
• 2 cloves garlic, minced
• 1 cup chopped dried apricots
• 1/2 cup dried cranberries
• 1/2 cup raisins
• 1 apple, diced into 1/2 inch pieces (about 2 cups)
• 1/2 cup slivered or sliced almonds, toasted
• 1 tablespoon fresh sage, minced
• 1 tablespoon fresh thyme, minced
• salt, to taste
• pepper, to taste
• 1 cup vegetable broth

How to Make a Vegan Stuffing

Traditional stuffing has celery, onions, cubed bread, sage, thyme, but it also has chicken or turkey broth and an egg to bind it together. By filling the stuffing with delicious aromatics like celery, onion, dried fruit, and nuts, and using a little vegetable broth to bind it together and moisten the bread, you can skip the egg altogether. 

The consistency is not custard-like, rather it’s like a perfectly toasted flavorful stuffing/dressing. 

Preheat the oven to 350°

Slice the rosemary olive oil bread into 1-inch cubes.  Place on a baking sheet and toss with 2 tablespoons of olive oil. 

Bake the bread cubes for about 20 minutes until toasted.  Stir/flip the bread halfway through the cooking process. The bread should be slightly crunchy, not 100% dried out, and still chewy.  

Place the almonds on a baking sheet and toast for about 5-6 minutes until toasted and crisp, watching so that they don’t burn. 

While the bread is toasting, heat 1 tablespoon olive oil in a large non-stick skillet.  Combine diced onion, chopped celery, and minced garlic.  Saute until softened about 5 minutes.  Add to the skillet the chopped apricots, dried cranberries, diced apples, sage, thyme, salt and pepper.  Stir to combine. 

Cook until the fruits and veggies are softened about 5 minutes. 

Add 1 cup vegetable broth and continue simmering the vegetables over low heat until the broth is warmed through. 

In a large bowl, combine the toasted bread with the sauteed veggies and fruits.  Add the toasted almonds and stir well to incorporate.

Place the stuffing in a flat serving dish.  Cover with plastic wrap or foil to keep warm until time to serve.  The steam from wrapping the stuffing will moisten the bread slightly.

Enjoy!

Check out additional fall vegan recipes here:

Coconut Curry Butternut Squash Soup Recipe

Mashed Maple-Orange Sweet Potatoes

Sweet Potato Black Bean Enchiladas

Cranberry Apple Sage Stuffing

5 from 1 vote

Print Pin Rate

Calories:

Author: Eva Fry

Ingredients

• 1 loaf of Rosemary Olive Oil bread cubed
• 3 tablespoons olive oil divided
• 1 large yellow onion diced
• 4 celery ribs diced
• 2 cloves garlic minced
• 1 cup chopped dried apricots
• 1/2 cup dried cranberries
• 1/2 cup raisins
• 1 apple diced into 1/2 inch pieces (about 2 cups)
• 1/2 cup slivered or sliced almonds toasted
• 1 tablespoon fresh sage minced
• 1 tablespoon fresh thyme minced
• salt to taste
• pepper to taste
• 1 cup vegetable broth

Instructions

• Preheat the oven to 350°
• Slice the rosemary olive oil bread into 1-inch cubes.  Place on a baking sheet and toss with 2 tablespoons of olive oil.
• Bake the bread cubes for about 20 minutes until toasted.  Stir/flip the bread halfway through the cooking process. The bread should be slightly crunchy, not 100% dried out, and still chewy.
• Place the almonds on a baking sheet and toast for about 5-6 minutes until toasted and crisp, watching so that they don't burn.
• While the bread is toasting, heat 1 tablespoon olive oil in a large non-stick skillet.  Combine diced onion, chopped celery, and minced garlic.  Saute until softened about 5 minutes.  Add to the skillet the chopped apricots, dried cranberries, diced apples, sage, thyme, salt and pepper.  Stir to combine.
• Cook until the fruits and veggies are softened about 5 minutes.
• Add 1 cup vegetable broth and continue simmering the vegetables over low heat until the broth is warmed through.
• In a large bowl, combine the toasted bread with the sauteed veggies and fruits.  Add the toasted almonds and stir well to incorporate.
• Place the stuffing in a flat serving dish.  Cover with plastic wrap or foil to keep warm until time to serve.  The steam from wrapping the stuffing will moisten the bread slightly.

SuperSafeway is a blog devoted to helping you find the best deals at Safeway in the Denver division.  Every week we slice and dice the ad and tell you the best deals at Safeway with and without coupons.  For more low prices, check out Super Safeway’s weekly ad coupon matchup page. Want to stay updated on the best deals? If so, make sure to like Super Safeway on Facebook, follow us on Twitter, Instagram, and subscribe to our newsletter.

* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. *