Vegan Stuffing Recipe

Name: Vegan Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf vegan, gluten-free, brown rice bread (such as Food for Life(R)), cubed; 2 tablespoons vegan margarine (such as Earth Balance(R)); 1 1/2 cups mixed forest mushrooms, diced; 1 1/4 cups sweet onion, chopped; 2 1/2 teaspoons dried sage; 1 1/2 teaspoons dried rosemary; 1/2 teaspoon dried thyme; sea salt and freshly ground black pepper to taste; 6 tablespoons vegan margarine (such as Earth Balance(R)), melted; 1 1/2 cups low-sodium vegan broth; 8 ounces fresh cranberries; 1 cup Granny Smith apple, peeled and chopped; 1/3 cup minced fresh parsley

Servings: persons

1 loaf vegan, gluten-free, brown rice bread (such as Food for Life(R)), cubed
2 tablespoons vegan margarine (such as Earth Balance(R))
1 1/2 cups mixed forest mushrooms, diced
1 1/4 cups sweet onion, chopped
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
sea salt and freshly ground black pepper to taste
6 tablespoons vegan margarine (such as Earth Balance(R)), melted
1 1/2 cups low-sodium vegan broth
8 ounces fresh cranberries
1 cup Granny Smith apple, peeled and chopped
1/3 cup minced fresh parsley

1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2
Spread bread cubes on the prepared baking sheet. Toast in the preheated oven until fragrant and slightly golden, about 10 minutes. Remove from oven, leaving oven on. Let bread cool and transfer to a large bowl.
3
While bread is toasting, melt 2 tablespoons margarine in a large saucepan over medium heat. Add mushrooms and onions. Cook until onions are slightly translucent, about 5 minutes. Add a splash of vegetable broth is moisture is needed. Add sage, rosemary, thyme, salt, and black pepper. Cook and stir with a wooden spoon until combined, about 2 minutes more.
4
Pour mushroom mixture into the bowl with the toasted bread. Toss to evenly distribute. Pour 6 tablespoons melted margarine and vegan broth over the mixture. Add cranberries, apple, and parsley. Mix thoroughly but gently. Spread stuffing into a casserole dish and cover with aluminum foil.
5
Bake in the preheated oven for 45 minutes; check at 25 minutes to prevent burning. Uncover and stir gently. Continue baking until top is browned, about 15 minutes more. Allow to cool slightly before serving.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 loaf vegan, gluten-free, brown rice bread (such as Food for Life(R)), cubed, 2 tablespoons vegan margarine (such as Earth Balance(R)), 1 1/2 cups mixed forest mushrooms, diced, 1 1/4 cups sweet onion, chopped, and more.

Yes, Vegan Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions