31 Best Vegan Stuffing with Cranberries for Festive Feasts

Oh my gosh, you have to try this vegan stuffing with cranberries – it’s my absolute favorite holiday dish to make! I’ve been perfecting this recipe for years, ever since my brother went vegan and I wanted to make sure he didn’t miss out on our family’s beloved stuffing. What I love most is how ridiculously easy it comes together, yet it tastes like you spent hours in the kitchen. The sweet-tart pops of cranberries against the savory herbs? Pure magic. And that crispy top layer with the soft, flavorful center? Trust me, even the meat-eaters at your table will be going back for seconds.

Why You’ll Love This Vegan Stuffing with Cranberries

This isn’t just any stuffing—it’s the one that’ll steal the show at your holiday table. Here’s why:

• The flavor combo is unreal: Sweet cranberries + savory herbs = pure holiday magic in every bite
• So easy to make: Just sauté, mix, and bake—no fancy techniques needed
• Crowd-pleaser: Works for vegans and omnivores alike (my meat-loving uncle asks for seconds!)
• Perfect texture: Crispy golden top with a soft, moist center that holds together beautifully
• Adaptable: Swap ingredients based on what you have—I’ve made this with everything from walnuts to apples

Seriously, once you try this version, you might never go back to traditional stuffing!

Ingredients for Vegan Stuffing with Cranberries

Okay, let’s gather the good stuff! Here’s what you’ll need to make this holiday-worthy vegan stuffing:

• 4 cups cubed bread (stale is best – trust me, it soaks up the broth better!)
• 1 cup dried cranberries (those ruby red gems make it festive!)
• 1 cup vegetable broth (homemade if you’ve got it)
• ½ cup chopped celery (nice small pieces)
• ½ cup diced onion (I like yellow for sweetness)
• 2 tbsp olive oil (extra virgin for flavor)
• 1 tsp dried sage (the star herb!)
• 1 tsp dried thyme (its earthy buddy)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper (freshly ground if possible)

P.S. Need gluten-free? Just swap in your favorite GF bread – it works perfectly!

Equipment You’ll Need

Don’t worry—you probably have everything already! Here’s what you’ll grab:

• Large mixing bowl (for all that delicious tossing)
• Medium skillet (to sauté those veggies to perfection)
• 9×13 baking dish (or whatever size you’ve got)
• Aluminum foil (for that crucial first bake)
• Wooden spoon (my trusty mixing sidekick)

See? Nothing fancy—just good old reliable kitchen basics!

How to Make Vegan Stuffing with Cranberries

Alright, let’s get cooking! This is where the magic happens, and I promise it’s easier than you think. Follow these simple steps, and you’ll have stuffing that’ll make your whole house smell like holiday heaven.

Step 1: Sauté the Vegetables

First things first – fire up that oven to 350°F (175°C). While it’s heating, grab your skillet and warm up the olive oil over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles when you drop it in. Add your diced onions and chopped celery – I love that sizzle sound! Cook them for about 5-7 minutes, stirring occasionally, until they’re soft and translucent but not browned. This is the flavor base of your stuffing, so don’t rush this step. The aroma alone will have your family peeking into the kitchen!

Step 2: Combine Ingredients

Now for the fun part! In your biggest mixing bowl, toss together the bread cubes, dried cranberries, and those beautifully sautéed veggies. Sprinkle in the sage, thyme, salt, and pepper – I like to crush the herbs between my fingers as I add them to wake up their oils. Pour the vegetable broth over everything and mix gently but thoroughly. You want every bread cube to get some love – but don’t overmix or it’ll get mushy. The bread should be moist but not soggy. If it looks too dry, add another splash of broth (I often do!).

Step 3: Bake to Perfection

Transfer your stuffing mixture to the baking dish and pat it down gently – not too tight! Cover with foil and bake for 30 minutes. This lets everything get cozy and absorb all those flavors. Then comes the best part – remove the foil and bake for another 10 minutes to get that gorgeous golden top. When you peek in, you should see the edges bubbling slightly and the top looking crispy and irresistible. Let it rest for 5 minutes before serving – I know it’s hard to wait, but this helps it set perfectly!

Tips for the Best Vegan Stuffing with Cranberries

Want to take your stuffing from good to “Oh my gosh, can I get this recipe?” level? Here are my tried-and-true secrets:

• Stale bread is your friend: Day-old bread soaks up broth perfectly without turning mushy. No stale bread? Just toast fresh cubes at 300°F for 10 minutes!
• Taste as you go: Before baking, pinch a bit of the mixture to check seasoning. I often add an extra pinch of sage or salt.
• Crunch factor: Toss in ½ cup chopped walnuts or pecans for texture – they toast up beautifully in the oven.
• Broth matters: Use the best vegetable broth you can find – it makes all the difference in flavor.

Little tweaks make this stuffing truly unforgettable – have fun with it!

Serving Suggestions for Vegan Stuffing with Cranberries

Oh, the places this stuffing can go! It’s perfect alongside roasted veggies like Brussels sprouts or carrots, but my favorite is pairing it with holiday mains – think vegan roast, mashed potatoes, or even stuffed squash. Honestly, I’ve been known to eat it straight from the baking dish (no shame!). The sweet-tart cranberries make it versatile enough to complement both savory and sweet dishes beautifully.

Storage and Reheating

This stuffing keeps like a dream! Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, I prefer the oven (350°F for 15 minutes) for that crisp top, but the microwave (1-2 minutes) works in a pinch. Pro tip: Add a splash of broth before reheating to keep it moist!

Vegan Stuffing with Cranberries Variations

Here’s the best part – this stuffing is like a blank canvas waiting for your creative touch! Swap dried apples for cranberries if you want a mellower sweetness, or try rosemary instead of sage for a piney twist. I’ve even tossed in sautéed mushrooms for an earthy depth – the possibilities are endless. Want a bit of heat? A pinch of red pepper flakes works wonders. Don’t be afraid to play around and make it your own!

Nutritional Information

Now, I’m no nutritionist, but I do love knowing what’s going into my food! Here’s the scoop on this vegan stuffing – remember, these numbers are estimates and might change based on your exact ingredients (especially if you go wild with add-ins like I sometimes do!).

• Serving Size: About 1/6 of the recipe (a generous scoop!)
• Calories: Around 220 per serving
• Fiber: 3g (thanks to all those good bread and cranberries!)
• Sugar: 12g (mostly from the natural sweetness of cranberries)
• Protein: 4g (not bad for a side dish!)
• Fat: 6g (the good kind from olive oil)

What I love most? This stuffing is naturally cholesterol-free and packed with plant-based goodness. The cranberries bring antioxidants to the party too – so you can feel good about going back for seconds!

FAQ About Vegan Stuffing with Cranberries

Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:

Can I use fresh cranberries instead of dried?
Oh, I love this question! Fresh cranberries will work, but you’ll need to adjust a bit. Chop them roughly and add an extra tablespoon of broth since they’re juicier. The flavor will be more tart – which some people adore (me included!). Just know the texture will be different from the chewy dried version.

How do I make this gluten-free?
Super easy! Just swap in your favorite gluten-free bread cubes. I’ve had great results with sourdough GF bread – it holds up beautifully. Pro tip: Let the GF cubes sit out overnight to dry a bit, or toast them lightly before using.

Can I make this ahead of time?
Absolutely! Here’s my holiday lifesaver trick: Mix everything (except broth) the day before. Store covered in the fridge. When ready to bake, add warm broth, mix well, and pop in the oven. It actually helps the flavors meld even better!

Why does my stuffing come out dry?
A few quick fixes: 1) Make sure your bread wasn’t too stale to begin with 2) Add an extra splash of broth before baking 3) Don’t overbake – check at 25 minutes covered instead of 30. Every oven is different!

Can I freeze leftovers?
You bet! Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight, then reheat in a 350°F oven with a splash of broth to refresh it. The texture stays surprisingly good!

Share Your Feedback

Okay, confession time – I get way too excited when people try my recipes! Did you make this vegan stuffing with cranberries? I’d absolutely love to hear how it turned out for you. Did you stick to the classic version or put your own spin on it? Maybe you added those walnuts I mentioned or tried rosemary instead of sage? Tell me everything!

Drop a comment below with your experience – I read every single one (yes, really!). And if you snapped a photo of your beautiful creation, I’d be over the moon if you shared it. Nothing makes me happier than seeing this stuffing on someone else’s holiday table. Your feedback helps me keep creating recipes we all love, so don’t be shy!

P.S. If you’re feeling extra generous, a star rating helps other readers find this recipe too. But honestly, just knowing you tried it makes my day. Happy stuffing-making, friends!

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